| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 1 | Servings | |
INGREDIENTS
| Trout | ||
| Lime, sliced | ||
| Lemon, sliced | ||
| Smoking wood |
INSTRUCTIONS
* Smoking woods can be as varied as Mesquite, Apple, Alder, Hickory, or 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 <KHAYCOOK@UNICOMP.NET> On THU, 22 JUN 1995 105604 -0500 (CDT) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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