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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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smoked trout
I smoke trout quite often as I have mt own trout pond. I don't brine
them first, although I'm not voting against that technique. I usually use a light dry rub, smoke at about 150-175 degress for about 3 hours. I've used both apple and cherry wood. Comes out GREAT! |
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