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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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25-04-2007, 04:37 PM
posted to alt.food.barbecue
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Trout Preparation
Anonymous wrote:
Good Day! Can some of you folk share your favorite trout preparations? Thank you in advance. I take a pretty simple approach. Gut and head them. Soak in a brine of 1 C salt 1 C brown sugar and 1 gallon of water for 60-90 minutes. Dry them off and smoke at around 180 F until they just begin to flake. Trout is one type of fish that I prefer completely cooked. I cook it until it's 100% opaque, which is at about 145 F internal. Contrast that with salmon, which I finish at about 130-135 F. -- Reg 
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25-04-2007, 09:29 PM
posted to alt.food.barbecue
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Trout Preparation
"Anonymous" wrote in
: Good Day! Can some of you folk share your favorite trout preparations? I like to clean and remove bones without skinning. Fill cavity with onion, green pepper, and lemon juice and wrap in foil. Put over medium fire until done. Sometimes the simple things are best. -- Ask Me Why I support Stem Cell Research http://stemcells.nih.gov/info/faqs.asp
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26-04-2007, 02:40 AM
posted to alt.food.barbecue
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Trout Preparation
"Anonymous" wrote in message ... Good Day! Can some of you folk share your favorite trout preparations? Thank you in advance. I just did some Saturday night, thanks to my neighbor that went fishing on opening day. A little salt and pepper in the cavity, a few slices of onion and lemon on top, wrap in foil, grill about 10 minutes.
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