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Suggest a better description1) Place fish on porceline veggie grate sprayed with Pam. Dont 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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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