DrewZ
Knows what a fatty is.
- Joined
- Apr 3, 2014
- Location
- Cranford, NJ 07016
Saturday was opening day of trout season in PA. Fantastic day with temps in the 70s and lots of action. These two guys didn't fare well, so they came home with me.
Cleaned, then into a brine with salt, brown sugar, garlic cloves, soy and bay leaves.
Fired up my daily driver with a 2x1 semi-circle of Stubbs, plus Pecan for smoke.
After about 90 minutes in the brine, I took advantage of the 40-degree windy day to let the fish air dry.
Temp hit around 150 and on they went
One hour in
Two hours in and they're about 145 IT.
They came out fantastically moist and with just the right amount of smokiness.
And onto a sandwich with a little yogurt/goat cheese/garlic/dill/olive oil/lemon spread.
Cleaned, then into a brine with salt, brown sugar, garlic cloves, soy and bay leaves.
Fired up my daily driver with a 2x1 semi-circle of Stubbs, plus Pecan for smoke.
After about 90 minutes in the brine, I took advantage of the 40-degree windy day to let the fish air dry.
Temp hit around 150 and on they went
One hour in
Two hours in and they're about 145 IT.
They came out fantastically moist and with just the right amount of smokiness.
And onto a sandwich with a little yogurt/goat cheese/garlic/dill/olive oil/lemon spread.
