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06-02-2017, 08:35 PM #1Senior Member
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Trout, From the Stream to the Grill
Trout, From the Stream to the Grill... It'll Make Ya Shout!
Menu
Grilled Fresh Trout
Sauteed Veggies over Buttered Rice
Mixed Spring Greens Salad
Potato Au Gratin Croquet
Remove guts, gills and rib bones, and wash thoroughly under cold water
Season body cavity with salt, herbs and lemon juice
(I used Himalayan Pink Salt and Fox Point seasoning blend by Penzeys Spices )
Butter or oil on skin before laying on grill
Grill till done over medium high/high heat
Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
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06-02-2017, 11:39 PM #2Senior Member
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Money Shot
Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
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06-03-2017, 07:25 PM #3Senior Member
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- Dec 2015
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- Oklahoma
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That's the way I always cooked my trout- except that I started them in foil with butter. After several minutes in the foil I would open them up and keep them on the grill until the top was crispy.
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I’ll be sliding into town March 10-14. Can you have it warm and sunny for me then? And also, how about having the fish biting??? :D
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