Smoked trout
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Smoked trout
  Smoked    Trout    Seafood  
Last updated 6/12/2012 1:23:22 AM. Recipe ID 56412. Report a problem with this recipe.
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      Title: Smoked trout
 Categories: Seafood
      Yield: 1 Servings
           Lime, sliced
           Lemon, sliced
           Smoking wood
  * Smoking woods can be as varied as Mesquite, Apple, Alder, Hickory,
    any other flavor you like. Soak the wood in water at least
  overnight. * You will need a covered grill, (Weber is the best.) * If
  you use a grill rather than a smoker prepare the charcoal in two
    piles on either side of the cooking area. * Light with a
  non-petroleum lighter, (electric, parafine based
    firestarters, or if you were a Scout, you can try the old two match
    method.) After all that the cooking is rather simple. In the cavity
  of each trout alternate slices of lemon and lime. Either oil the fish
  or the grill with as much oil it will handle. It will make taking the
  fish off eaiser. Place the fish in the middle of the charcoal fires.
  Put the soaked wood on the charcoal, close the lid (and do not open
  for at least 1 hr.), and wait. It will take at least 1 hr to cook and
  possible more depending on the number and size of the fish. Check it
  after the hour to see if it is flaky. If it is not done, serve some
  more appetizers and wait another hour. A good rule of thumb is: 1lb
  trout=1 hour, 2 or 2 lb trout=1 1/2 hour, 3 or 3 lb trout=2 hrs.,
  etc. Use any leftover in a salad with a spicy dressing. You will be
  amazed! Submitted By KEN HAYCOOK  On THU, 22
  JUN 1995 105604 -0500 (CDT)

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Recipe ID 56412 (Apr 03, 2005)

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