INGREDIENTS

INSTRUCTIONS

1) Place fish on porceline veggie grate sprayed with Pam. Don't remove the
heads!
2) Use a marinade and fridge the fish for 1 hour, max. Fresh squeezed lemon
or lime (very different taste) mixed with veg. oil works well.
3) Get good smoke goin' before putting the fish in. Trout can take quite a
bit, and oak, alder, mesquite are decent choices.
4) Brush the inside cavity with a mixture of dijon mustard and Miracle
Whip, with a few squeezes of lemon.
5) Brush the skin with oil and crank some pepper inside and out.
6) Spray baste fish after the first half hour. No need to turn them.
7) Fish should be done in and hour or less (at 225 pit temp).
8) You ought to be able to pull out the entire sketon as one piece, w/o
even one bone left.
9) Serve with a few tablespoons of sauce (dijon, Miracle Whip, lemon juice)
next to it.
You can use all of the above, or improvise with various spices/herbs. Fresh
thyme or rosemary, cilantro and lime juice, and even chipotles in adobo
sauce if you want to kick it up a notch! I sometimes use chipotle powder in
melted margerine with some lemon juice.
Posted to bbq-digest by Steven Douglass <stevendouglass@sprintmail.com> on
Aug 23, 1998, converted by MM_Buster v2.0l.

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