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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 07-18-2016, 04:22 PM   #1
SmokinPaPa
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Join Date: 08-19-09
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Default Trout

Does anyone have a good recipe or way to fix trout?
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Old 07-18-2016, 05:13 PM   #2
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Whole fish or fillets? I've done a basic dry brine and then smoked over cherry at about 175-200 degrees, flaked the meat off and used it for trout dip and fish cakes
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Old 07-18-2016, 05:20 PM   #3
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If I'm grilling and not smoking, I like a Caribbean twist on my fresh trout, redfish and red snapper. I usually remove the head, tail, organs and scale it if needed then roughly follow this recipe, putting the whole fish in a foil pouch with the marinade and leaving out the chicken bouillon.

http://www.africanbites.com/caribbea...e-red-snapper/
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Old 07-18-2016, 05:27 PM   #4
Hillbilly BBQ
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When I cook fish, I do this:

Cook around 250-275
Take a piece of foil, fold it in half, bend up sides to make "baking sheet" look
Lightly coat fish with Olive Oil
Use favorite fish rub (Dizzy Pig Raging River is great)
Squeeze lemon/lime juice on fish
Add some Rosemary or Thyme sprigs

Use some Peach/Cherry/Apple/etc wood, cook till fish is flaky.

This works well with whole fish, fillets and steaks.

***Edit***

If I am grilling, I bump up to 325-350 and try to indirect cook still with wood chunks. Finish off over direct fire for 1 min before pulling it off.
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Old 07-18-2016, 06:46 PM   #5
2NDXRND
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Join Date: 05-23-14
Location: Kingsford, MI
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If it's fresh trout, I'm a salt & pepper only type of guy. Please and thank you.
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Old 07-18-2016, 06:48 PM   #6
Tricky
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How big are the trout? For pan size, I go simple: lightly dredge in seasoned flour and fry in a small amount of oil in a hot skillet. Flip and fry both sides.
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Old 07-18-2016, 06:50 PM   #7
LYU370
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Just picked up a couple whole rainbow trout from the fish monger. Marinate on the counter for about a half hour in some olive oil, lime juice, thyme & salt. You want to bring it up to room temp before you throw it on the grill, otherwise the inside won't be done yet while the outside will be burnt.

Clean & oil the grate & cook direct hot n fast. Flip only once. About 4 minutes a side.
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Old 07-19-2016, 10:00 AM   #8
Yellowhair42
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I've used Patio Daddio's ultimate turkey brine on fish with very good results.
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Old 07-19-2016, 10:01 AM   #9
SmokinPaPa
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Thanks everyone. My grandkids just caught these and I needed a way to fix them. Haven't done trout before.
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Old 07-19-2016, 07:13 PM   #10
lankster35
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The key to brook trout/Rainbow trout is knowing how to get all the bones out after they are cooked. Ate them all my life growing up and once you get the hang of taking the meat off the bones it almost doesn't matter how you cook them. 10-15 minutes on the grill with some butter, salt, pepper, onions and lemon sitting on foil and you are ready to go.
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Old 07-19-2016, 10:39 PM   #11
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Stuff the cavity with thin sliced onion, thin sliced lemon, and slivered almonds, and of course, S&P. Grill til the skin is crisp.
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