Trout...


 
Wolgast

Wolgast

TVWBB Olympian
My Granpa got 3 trouts the other day. Brined for 24h. And rubbed with a citrus/pepper/dill mix.

Temp: 190-200f
Time: 1,5-2h
Smoke: Alder
Inner temp: 140f

Here we go:

Rubbed up:
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The 2 smalles one almost done. 1.5h @ 190-200f. Internal temp 57-60c.
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0154.JPG


And ofc the Pit master sample:
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No plated pics since my father picked em up an hour ago. And he will serve it for dinner later tonight. Why isent we there?! Well he have some "female"(divorced..Long story) company! Not really wanted @ the dinner table with my camera flashing all over the place.

But if he nails the sides he will serve a great dinner.
 
Looks awesome!! How did you filet the trout? I mean it looks like you have the filets lying on top of each other.
 
Thanks ppl! To answer some:

Lucky "female" - I Bet!

" How did you filet the trout?" - Well i dident...My granpa did...If i do it the sides doesent even seem to match. But yea they are cought-->filet--->Brined--->smoked-->eaten.

"I assume that was a cold smoke?" - Why do you assume that? This is the Family way to smoke salmon/trout. Its just low´n´slow. I cant stand cold smoked salmon(around 30c?)...But this one is good. Try it and i bet you will love it.

once again THX!!!:)
 
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Nothing better than fresh from the water fish right on to the smoker, the eat! Crusty bread, sour cream, onions, good times!
 
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