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"Bar-B-Que Adventures"

Saturday, March 10, 2012

Apple Wood Smoked Rainbow Trout

Hello Bloggers.
Spring is here! Time to clean out the freezer & smoke up some of last years catch!
Nothing better than smoked fish specially Trout. The fine delicate white meat takes the smoke rather well.. let`s get started shall we?

First thing you will want to do is take out your catch from last year (or run to the grocery store and catch some fresh trout) & thaw in the refrigerator for a couple of days. Check your fridge with a temperature gauge to make sure its at least 35-40 degrees but no higher than 40. Trout is great brined & smoked low & slow or even grilled but for this recipe we will smoke them with apple wood.

Here is the recipe and instructions for brining and smoking your catch.

Apple Wood Smoked Rainbow Trout
By; Whyldfire Bar-B-Que Catering & Concessions

* 6 - 8 Whole Rainbow Trout
(10-12 oz each, cleaned & gutted, skin on, head removed)
* 1 – Qt. Water
* 2 – Tbsp. Kosher Salt
* 2 – Tbsp Lt. Br. Sugar
* 2 – Tbsp Fresh Chopped Onion
* ¼ -Tsp Fresh Minced Garlic
* ½ Tsp Dried Dill
* ½ - Tsp Lemon Pepper (no-salt)
Mix brine ingredients together well till salt & sugar is dissolved into the water.
Brine fish for 6-8 hours. Remove fish from brine & lightly rinse with cold water.
Pat fish dry with paper towels. Place fish on elevated drying racks in refrigerator for one hour so the pellicle (a shiny, tacky skin on the surface of the fish) will form.
After pellicle has formed, prior to loading fish on your smoker, lightly re-season with Whyldfire Bar-B-Que Poultry & Fish seasoning.
Mean while, fire up your smoker. Smoke with apple wood (chips or chunks), maintaining an average temp of 200 degrees for 2-3 hours or till done.
Insert the tip of a knife in thickest area of the fish to check for doneness. The meat should be flaky and opaque in appearance. The internal temperature of the fish should be 145°F degrees, preferably 160°F internal temp.

Here they are freshly rinsed, re-seasoned & loaded on my medium sized Big Green Egg smoker. The perfect smoker/grill for this cook knowing it will attain and hold the proper temp for this cook session.

Two hours in... i checked the temps and after a small spike in cooker temps, i believe they are ready. I checked the internal temp & they were sitting right at 160 degrees, perfect for me.

I brought them in for a rest... about 10-15 minutes. Ready for lunch!

Having leftover fish isn't a problem in our house but if there is any left make a nice spread with the leftovers.

Here is the recipe...

Trout Spread
By; Whyldfire Bar-B-Que Catering & Concessions

* Apple Wood Smoked Rainbow Trout
(Flake meat finely & remove any & all pin bones)
* 1/4-cup Mayo.
* 1/4-cup softened cream cheese
* 1/2 cup finely chopped celery
* 1/3 cup finely chopped onions
* 2 tbsp ranch dressing
* 1 tbsp. lemon juice
* ½ tsp dried dill
* Cracked fresh black pepper
* Dash of Worcestershire sauce
* Dash of Tabasco
Mix well. Serve chilled with crackers.

The smokey meat flakes apart very easily so make sure you pull out any & all pin bones.

I serve this appetizer on flat bread wheat crackers. Light apple wood smoke flavor. A creamy spread with a hint of Dill. Thats about it for this time... thanks for stopping by & checking out my latest adventure!