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Smoked Michigan maple lake trout

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    Smoked Michigan maple lake trout

    Went on a salmon fishing trip this summer and my buddies didn't want the lake trout because they said they were too greasy. So I brought home a couple gallon bags of fillets to try smoking on The pellet Grill. I started out soaking them for about 2 1/2 hours in a brine of water, kosher salt,lemon juice, brown sugar, pickling spice, and black pepper. Rinsed, dried off with a paper towel and let air dry in the refrigerator overnight to form a pellicle. Smoke on the pellet Grill for four hours at 180° with cherry, apple and pecan pellets. Basting about every half hour to an hour with pure Michigan maple syrup courtesy of my buddy Matt. That's all I can say is my fishing buddies screwed up, because these turned out awesome! And yes I did have to take them samples to rub it in.

    #2
    Thats looks awesome PS. Those guys were wrong on so many levels. Great job? I'm not that far from you if you need a second opinion. : )

    Comment


    • Powersmoke_80
      Powersmoke_80 commented
      Editing a comment
      Thanks Jon,
      The Captain is my buddy and does not like smoked fish only grilled salmon.
      So i took him a sample and i think i changed his mind LOL!

    • Jon Solberg
      Jon Solberg commented
      Editing a comment
      I can't lie, I grill up lakers quite often.

    • Powersmoke_80
      Powersmoke_80 commented
      Editing a comment
      Jon, do you grill with skin on or off? I did theses with skin on but was wondering if skin off would work and remove the mud vein.

    #3
    That's an awesome looking cook. What final temp did you take the fish to?

    Comment


    • Powersmoke_80
      Powersmoke_80 commented
      Editing a comment
      Thanks Pit Boss,
      went to 145 deg in the thickest filet.

    • David Parrish
      David Parrish commented
      Editing a comment
      Perfect!!!

    #4
    Too greasy?? Yeh, that's why so many people don't like bacon

    I have grilled Talapia and smoked it, the smoked was better....

    Comment


    • Powersmoke_80
      Powersmoke_80 commented
      Editing a comment
      I Agree Jerod, I think I converted a few naysayers today. Hee hee!

    #5
    Fish grease is actually GOOD for you. I have to wonder if those same folks buy fish oil pills. Lol. But, as everyone else has already said, great job. But, next time, big pics?

    Comment


    • Jon Solberg
      Jon Solberg commented
      Editing a comment
      Ya cant do it in iOS, or at least I have not been able to. (I played with this so much I broke my media access. J/K lol )

      You can attach them but you can't select the size. So they will be there but the viewer will need to click the link.

      I load them up then go in and do a edit to select the size when I get to a machine.
      Last edited by Jon Solberg; September 28, 2014, 09:20 PM.

    • The Burn
      The Burn commented
      Editing a comment
      All of my photos have been taken with my iPhone (5s, but that shouldn't matter). I do transfer them to my MacBook for posting from Chrome (usually e-mail to myself at full resolution). But when I post after uploading them, I get the option of small, medium, large or full-size - I always choose full size

    • Huskee
      Huskee commented
      Editing a comment
      I usaully choose full size as well. Large tends to be the same as fullsize, maybe it depends on the size of the source file though.

    #6
    Thanks Huskee, i read your sticky on photos so hows this? Click image for larger version

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    Comment


    • W.A.
      W.A. commented
      Editing a comment
      Powersmoke,
      Were you able to do that with your iPhone?
      I can't get it to work with my iPad.

    • Powersmoke_80
      Powersmoke_80 commented
      Editing a comment
      No W.A.,I did it through my laptop.

    • vandy
      vandy commented
      Editing a comment
      That looks like meat candy dude! Awesome.

    #7
    Originally posted by Powersmoke_80 View Post
    Thanks Huskee, i read your sticky on photos so hows this?
    Woo hoo! Out of the park good! Now I can almost taste 'em!

    Seriously that is a beautiful sight. Salmon went up in my grocery store from $6.99/lb to 10.99 now. I am a very unlucky salmon & steelhead fisherman, and found that I was 100% successful going to the store and buying farm rasied Norwegian salmon. The days of that may be over though....

    Comment


    • Powersmoke_80
      Powersmoke_80 commented
      Editing a comment
      We fished the amateur class of the Ludington Offshore Classic for the last 4-5 years and was very slow on salmon but the laketrout and steelhead were biting this year.

    • Huskee
      Huskee commented
      Editing a comment
      I love Ludington. Bee-utiful area of Michigan. We regularly go there to the beach (although not this year, bad year for beach weather). Never have fished the big water, at least not since I was a little kid. Sounds like a good time even if the salmon weren't biting well.

    #8
    Originally posted by Powersmoke_80 View Post
    Thanks Huskee, i read your sticky on photos so hows this?
    Now THATs how we like out pics!

    Comment


      #9
      Wow, maple syrup is pure genius. I absolutely must try this!

      Comment


      • Powersmoke_80
        Powersmoke_80 commented
        Editing a comment
        Henrik, a friends dad always basted with molasses but since I had pure maple syrup it just sounded better.

      #10
      Originally posted by Powersmoke_80 View Post
      Went on a salmon fishing trip this summer and my buddies didn't want the lake trout because they said they were too greasy. So I brought home a couple gallon bags of fillets to try smoking on The pellet Grill. I started out soaking them for about 2 1/2 hours in a brine of water, kosher salt,lemon juice, brown sugar, pickling spice, and black pepper. Rinsed, dried off with a paper towel and let air dry in the refrigerator overnight to form a pellicle. Smoke on the pellet Grill for four hours at 180° with cherry, apple and pecan pellets. Basting about every half hour to an hour with pure Michigan maple syrup courtesy of my buddy Matt. That's all I can say is my fishing buddies screwed up, because these turned out awesome! And yes I did have to take them samples to rub it in.
      We got a few Lakers this weekend, any chance you'd share your recipe? Thanks.

      Comment


        #11
        Wow, this thread was before my time. I wanted to say I would be your buddy & I promise not to be a weenie regarding the “not to greasy” comment.

        Comment


        • Powersmoke_80
          Powersmoke_80 commented
          Editing a comment
          yeah I know what you mean but I was the guest of the boat so not complaining. And we will be doing it again in 3 weeks, Cant wait!

        #12
        @klahlum
        Basic brine recipe
        1 gal. cool water
        1 cup Kosher salt
        1 cup brown sugar
        juice from 1 lemon
        1Tbs black pepper or to taste
        2Tbs Pickling spice
        Soak about 3-4 hours depending on thickness maybe 8 if they are thick.
        Rinsed, dried off with a paper towel and let air dry in the refrigerator overnight to form a pellicle.
        Smoke approximately four hours starting about 140 first hour then 160 for the second hour and increasing to 180° after that till desired texture.approximately 145 internal.
        Baste with maple syrup the last couple hours about 3 times.
        Enjoy!

        Comment


          #13
          Thank you! Gonna go mix it up now!

          Comment

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