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Smoked Trout
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Author:  Notable [ Jan 2nd, '09, 16:05 ]
Post subject:  Smoked Trout
Hi Guys ,
I tried this today and had a great result
Buy some hickory woodchips from the Big Green B Store $7.95
Cover the bottom of a foil tray with them and add water to cover them, leave for 1 hour to soak
Harvest 4 trout and gut, then salt with Celtic sea salt inside and out.
Start the hooded BBQ and bring to 100degrees C
Pour off the water from the chips and place the tray on the hot plate, place a seperate container of water nearby , then close the lid.
When the woodchips are smoking add a wire cooling rack and place the trout on it in the butterfly position
Close the lid and cook for about 1 hour, checking the temp regularly to keep around 100 C
Fillet and serve on a bed of Basmati rice with salad
or break up the meat for a smoked trout pasta, or just to snack on.
Fantastic!!
cheers
Rodney

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Author:  Dufflight [ Jan 2nd, '09, 16:08 ]
Post subject:  Re: Smoked Trout
Looks good. Easy way to check if you like your fish smoked as well. Will have to give it a try before I build a smoker.
Author:  monya [ Jan 2nd, '09, 19:49 ]
Post subject:  Re: Smoked Trout
They look like they are trying to swim away :cyclopsani:
Author:  benson [ Jan 2nd, '09, 19:59 ]
Post subject:  Re: Smoked Trout
Damn, Emma (the better half) filleted all our trout the other day :!:
Author:  RupertofOZ [ Jan 2nd, '09, 20:25 ]
Post subject:  Re: Smoked Trout
monya wrote:
They look like they are trying to swim away :cyclopsani:


Looks like one made it... only three left.... :wink:
Author:  SMF [ Jan 3rd, '09, 00:27 ]
Post subject:  Re: Smoked Trout
Just more proof that smoking is not good for your health(especially if you are a trout!!!)
Author:  novaris [ Jan 3rd, '09, 06:29 ]
Post subject:  Re: Smoked Trout
What a great idea it's so simple. Thankyou.
Author:  Notable [ Jan 3rd, '09, 06:41 ]
Post subject:  Re: Smoked Trout
Yeah OK , i had to try one before I took the "after"photo
Note also that my fish were placed across the wire tray, no doubt some of you will only be able to fit yours along the tray, so no bragging please.
Hey Benson,you can smoke fillets the same way, just don't cook them for so long, try about 20 minutes at 100 degrees, thats a guess, try it. Dont forget the water tray in with them, that keeps them moist. In the 1 hour I found that about half the water had evaporated.
cheers
Rodney
Author:  creative1 [ Jan 3rd, '09, 08:27 ]
Post subject:  Re: Smoked Trout
Mmm...interesting :?:
I too thought mr trouty had swam off :lol:

I butterfly and baste/marinade/brine for as long as poss :roll:
normally about 30 mins :lol: I like them fresh :cheers:
Laying skin down on the mesh ....
smoke 1 fish(1kg) 20mins, 2 fish(2kg) 30mins.
I never add water I find there is plenty of moisture.
Basic marinade - salt=sugar, 3 tbls sp white vinger,
dash oil, + add herbs of yr choice...
Consistency of very wet cement :lol:
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