Melba's Jammin' wrote:
> We had two for supper last night; Cub had them on sale for $4/lb and
two
> were maybe $6.50 . After consulting with the guys in the meat
> department about how a novice might prepare them, I did this: slit
the
> belly the rest of the way to the tail, sprinkled both sides with
> Penzeys stuff - Sunny Spain (?) - a lemon pepper thing. Flattened
them
> a bit and put them skin side up on heavy foil on the grill. Cooked
them
> for maybe 8 minutes, turned them and cooked them another 5 or so over

> low-medium heat. times and temp are approximate. They were
delicious
> -- and moist; I was fearful of overcooking them and drying them out.

> Wish I had more.

http://www.troutfishingsecrets.com/?hop=hydratek

> Big Mixed Salad, Tater Tot mini-hockey-puck things, broccoli, burned
> carrots. La Twerp is here and we had her alone for the afternoon and

> evening. She had cold ham, cooked carrots, Tater Tot things, a slice
of
> cucumber. And some cookies for dessert.
> --
> -Barb

"La Twerp"?

Sheldon