Today while I was at the store they had some steelhead on sale so I decided to pick up both slabs they had left. Not bad priced and we had trout (brown or brook) a couple months ago on vacation and really like it. I think they used a dijon base coating on them and it was delicious. Just looking for some ideas from my fellow forum friends on how you like it. I plan to do both different. Picked up some fresh rosemary to cut up for flavor on one of them and may brine the other and smoke that with my amps (temp will be around 85 tomorrow so thinking of just using that and not adding any heat (cold smoke it if you can say that).
Any help would be appreciated!