Posted by Keri Cathey in the Recipe Requests forum on 10/12/03
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Trout, brined and smoked with alder and sugar maple.
(From the Big Green Egg smoker website at http://www.biggreenegg.com/recipes/newRecipes/seafood0253.htm)
3 - 6 Rainbow trout fillets
1/2 gal water
1 Cup Kosher salt
1/2 Cup Brown sugar
1/6 Cup lemon juice
1/2 Tbs Garlic powder
1/2 Tbs Onion powder
1 tsp White pepper
1/2 Tbs Allspice
Brining Directions:
? Dissolve dry ingredients in hot water.
? Cool water with ice cubes.
? Place fish, skin side down, in a flat dish.
? Pour cooled brine over fish, try not to let fish overlap.
? Brine for 2 hours in a cool location.
? Place fish on a rack and let air dry for 2 hours in a cool location, until the skin feels tacky. This can be sped up by placing the fish in front of a fan.
Cooking Directions:
? Light a small amount of coals.
? When they are glowing add some more lump, then some wet sugar maple and alder chips, then top with more lump.
? This will produce a lot of smoke at a low temperature.
? Place fish on cooking grid over an inverted plate setter or a fire brick setup.
? Cool before eating for best flavor.
? Slowly bring temperature up to 200* and smoke for 2 - 2-1/2 hours or until golden but not dry.
------------------------
Trout, brined and smoked with alder and sugar maple.
(From the Big Green Egg smoker website at http://www.biggreenegg.com/recipes/newRecipes/seafood0253.htm)
3 - 6 Rainbow trout fillets
1/2 gal water
1 Cup Kosher salt
1/2 Cup Brown sugar
1/6 Cup lemon juice
1/2 Tbs Garlic powder
1/2 Tbs Onion powder
1 tsp White pepper
1/2 Tbs Allspice
Brining Directions:
? Dissolve dry ingredients in hot water.
? Cool water with ice cubes.
? Place fish, skin side down, in a flat dish.
? Pour cooled brine over fish, try not to let fish overlap.
? Brine for 2 hours in a cool location.
? Place fish on a rack and let air dry for 2 hours in a cool location, until the skin feels tacky. This can be sped up by placing the fish in front of a fan.
Cooking Directions:
? Light a small amount of coals.
? When they are glowing add some more lump, then some wet sugar maple and alder chips, then top with more lump.
? This will produce a lot of smoke at a low temperature.
? Place fish on cooking grid over an inverted plate setter or a fire brick setup.
? Cool before eating for best flavor.
? Slowly bring temperature up to 200* and smoke for 2 - 2-1/2 hours or until golden but not dry.
