Post by barryl on Dec 5, 2011 13:59:37 GMT -5
I do pratice catch and release and promote it when ever I can. However if someone offers me some fresh caught trout I'm going to do something other than brow beat them about C&R. And in this case WE SMOKED EM.
The husband of a woman my wife works with went fishing in Alcova Wyoming on the Powder River and did very well...........so he offered me a couple of nice trout. One rainbow of about 21" and one cutbow at about 19" - fat little beggers at that.
The weekend before my son-in-law Greg smoked a turkey for Thanksgiving and of course a light went off in my head, be it ever so dim. Here is what we did.
I made two brines - one sweet:
1 qt water
1 cup light brown sugar
1/4 cup sea salt
1 tbls garlic powder
1 tbls chili powder
1.5 tlbs lemon juice
The other tangy:
4 cups water
4 tbls sea salt
4 tbls "Tony Chachere's creole seasoning"
Filet the fish, leave the skin on to hold the meat together, place in Large Zip lock bags with brine over night in fridg. Get your smoker to about 225F and try and maintain that temp for 3 hours or until the texture you desire. Alder wood is best for fish but we couldn't find any so we used Hickory and it did fine. Place the fish skin side down right on the racks.
The sweet was not too sweet and the tangy was not too spicy. Even my wife, who claims not to like smoked anything, liked it. Why? Well, because it'sSOOOOOO GOOD
The husband of a woman my wife works with went fishing in Alcova Wyoming on the Powder River and did very well...........so he offered me a couple of nice trout. One rainbow of about 21" and one cutbow at about 19" - fat little beggers at that.
The weekend before my son-in-law Greg smoked a turkey for Thanksgiving and of course a light went off in my head, be it ever so dim. Here is what we did.
I made two brines - one sweet:
1 qt water
1 cup light brown sugar
1/4 cup sea salt
1 tbls garlic powder
1 tbls chili powder
1.5 tlbs lemon juice
The other tangy:
4 cups water
4 tbls sea salt
4 tbls "Tony Chachere's creole seasoning"
Filet the fish, leave the skin on to hold the meat together, place in Large Zip lock bags with brine over night in fridg. Get your smoker to about 225F and try and maintain that temp for 3 hours or until the texture you desire. Alder wood is best for fish but we couldn't find any so we used Hickory and it did fine. Place the fish skin side down right on the racks.
The sweet was not too sweet and the tangy was not too spicy. Even my wife, who claims not to like smoked anything, liked it. Why? Well, because it'sSOOOOOO GOOD
