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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Smoke 'em if you got 'em...Bob
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