CRAIG HANEY
I spotted a package of trout fillets in the freezer the other day and decided to thaw and smoke them, but, I was clueless on how to smoke trout since I had never done it before. I have never let ignorance slow me down when it comes to most things and immediately started researching ways to smoke trout. Somewhere between ignorance and TMI, I remembered the Big Green Egg Cookbook by Ray Lampe. This became a “man-thing” conflict. Real men don’t read directions, at least, we don’t admit it. No one was home so I scanned the book. I found a recipe for smoked salmon that was appealing but I tweaked the ingredients a little and prepared the two trout filets. Trout are about half as thick as salmon so I cut the cooking time in half. Only 15 minutes. That didn’t sound right. I have been smoking chicken and various cuts of pork and beef for longer than I can remember. The one constant no matter the cut of meat is that it takes awhile. It just does. I struggled with taking the filets off after such a short time, it just didn’t seem right! But dadgum, they were good. I served them with a salad and some green peas and my wife said they were so good we needed to smoke them every week or so.
BIG GREEN EGG S www.biggreenegg.com
32 l April 2017 l Southern Trout l www.SouthernTrout.com