Smoked Trout Dinner

[Spudco]

My neighbor Ronald stopped by with a few trout.

So time to pull out the smoker.

Rainbow, Brown, Brook and Speckled trout ready to brine.

Brine mix of salt, brown sugar, soy sauce, allspice, ginger and pepper flakes.

Brined, air dried and smokin' with apple wood at 225 degrees.

Finished with a drizzle of olive oil, lemon zest and juice, salt a pepper.

Served with stuff from our garden:

• Boiled potato with butter, parsley, basil and lemon juice
• Tenderette green beans
• Cucumbers

And home made tartar sauce

Nothin left but skin and bones.

But a little room for skillet caramel apple pie.

 

[rocky2298]

Oh My Goodness!

 

[cowgirl]

Yum!! It all looks fantastic. I love smoked trout and don't get to enjoy it often. Yours looks delicious!

 

[Roguejim]

Monumental!! Where were those beautiful trout caught? Brine recipe, please!

 

[RolandJT]

Man--nice looking trout.

I think I could reproduce the trout if someone brought fish that fresh, but awesome pie.

Do you have a go-to recipe or technique for the pie?

 

[mattmountz94]

All looks great!

 

[gtr]

OK I'm ready to move in - see you soon! :hungry:

 

[jermoQ]

Mmm

Looking goooood!

 

[roncoinc]

Luv me some fresh trout !

speckled trout is actually a saltwater fish and sometimes used as another name for the freshwater "brook" trout.
What brand did you like the most ??

mine is brook trout.

 

[Big George's BBQ]

That is what you call good eats

 

[Bigr314]

Very nice looking cook. That trout needs a home in my stomach.

 

[MisterChrister]

Holy smokes that's a gourmet feast if I ever saw one! Another request for that pie recipe, please!!!!

 

[BillN]

Nice job on the smoke and post, thanks for sharing.

 

[Spudco]

Thanks for such positive feedback! These fish were great.

Brine recipe:

1 cup kosher salt
2 cups soy sauce
1 1/2 cup brown sugar
1 1/2 tsp allspice
1 tbl dry ginger - no more
1 tbl red pepper flakes
2 gal cold water

Mix well, add trout and weight down with a plate and refrigerate for 1-2 hours - no more. Lately, I've been removing all fins and most of the tail from the trout I cook and I believe it makes for a much milder, more subtle flavor.

Remove trout from brine, dry with paper towels, place on wire rack and allow to air dry until very tacky. This will help the smoke to adhere to the fish. I use an electric fan to speed up this process.

Homemade tartar sauce recipe:

3/4 cup mayonnaise
3/4 cup sour cream
zest of 2 lemons
1/2 mild onion corse chop
1/2 sweet/tart apple peeled corse chop
1/2 cup dill pickle relish drained
1-2 tbl rinsed capers
2-3 tbl horseradish finely grated or prepared
black pepper
salt

put everything in a food processor pulse a few time to make a nice sauce.

 

[Spudco]

Skillet Apple Pie

I stole the recipe from Trisha Yearwood's cooking show and she stole it from her neighbor Mrs. Carter. It is really quick and so simple you will make it all the time. The magic is the caramel on the bottom and the cinnamon crust on top.

It must be made in a cast iron skillet and is really good served with whipped cream or ice cream.

The only trick is to assemble the pie quickly and then keep your cooking temperature very close to 400 degrees - anything hotter will cause the sugars to get very dark or even black. It works well on a grill, but does not pick up much flavor. It can be made in an oven, but is really fun to do outside cause it is so simple to make.

• 1 stick butter
• 1 cup brown sugar
• 2 frozen rolled pie crusts
• 1 21 oz can apple pie filling
• 2 tbl granulated sugar mixed with 1 tsp cinnamon

Heat skillet and melt butter.
Remove about a table spoon of butter and reserve to use later.
Add brown sugar and mix a bit.
Put 1 crust in the skillet (over top of the butter/sugar mixture) allowing the crust to lay up the side of skillet.
Dump in the apple pie filling on top of the crust and kind of spread around.
Sprinkle 1 table spoon of cinnamon sugar over the pie filling.
Put second crust on top and fold over any excess.
Brush the top crust with reserved butter and sprinkle the remaining cinnamon sugar on top.
Cut some big vent slits into the top crust.
Cover grill and don't look for about 30 minutes trying to keep the temp at 400 degrees.
Remove promptly from grill and serve after resting a few minutes. May also be served cold.

 

[Clay-b-que]

Oh yum!!! I can taste it now!!! I love catching fresh mountain trout. We bring them back and squeeze some Italian dressing over them and put in some butter wrap in foil and cook over the camp fire for appetizers for everyone. Sooooooo. Goooooood. Yours look awesome!

 

[Spudco]

Luv me some fresh trout !

speckled trout is actually a saltwater fish and sometimes used as another name for the freshwater "brook" trout.
What brand did you like the most ??

mine is brook trout.

The brook trout and brown trout were the best and may have been natives. The rainbows were probably stocked this spring. All were caught on a very tiny stream in south west Virginia.

 

[T.Mac]

Looking very good and thanks for the recipes! Caught several spotted sea trout under slot this weekend, but no keepers. In FL they have to be a minimum of 14", which is around 1 in 10 this summer.

 

[JDM46]

I know what I am having with my Walleye up at the Northwest Angle next weekend.
Thanks for sharing your recipies.

 

[Spudco]

I know what I am having with my Walleye up at the Northwest Angle next weekend.
Thanks for sharing your recipies.

I love Walleye cooked anyway. What a great eating fish. You may actually enjoy making a simple "tartar" sauce like we did. It is not overpowering and is great with potatoes as well.