Hey bbq brothers and sisters! Hope everyone is enjoying their Monday. I am cookin up a couple whole trout this evening on the ole okj bronco drum and was lookin for some new ideas. I usually score the skin, give em a good rubdown with some duck fat and fill the body with some herbs and spices (whatever I have on hand) then throw them directly on the grate around 325 with some alder chunks. Im a big fan of nice crispy fish skin, but lookin forward to hearing how y’all do it! Cheers!
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Golden Trout Ideas
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Founding Member - Moderator Emeritus
- Jul 2014
- 5028
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
Grills
Big Green Egg (M)
Weber 22" kettle (lime green)
PK TX
8 noname 22" kettles (black)
"Rude Boy" - my own custom built offset smoker
Thermometers
iGrill 2
Thermapen
Fireboard
Accessories
BBQ Dragon
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
YouTube channel
https://www.youtube.com/c/Hankstruebbq
Mix some coarse sea salt with water so it turns into ‘wet sand’. Place a 0.5 inch thick layer on a sheet pan, then the fish, then another layer on top, so the fish is completely covered with salt. Now bake it in the grill at 400 F until done. I use a Thermapen to check temps, as its probe is thin so I can poke a hole through the hardened salt crust.
when the fish is done, place the sheet pan with fish on the table. Crack the salt crust open with the back of the knife (whack it), unravel the fish and enjoy.
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