- Jul 23, 2020
- 19
- 19
Mama fried trout for dinner yesterday. I convinced her to donate a few fillets to me.
Brined and ready for the smoker. Used peach wood for the fellas.
I didn't want to leave these babies vulnerable to any nefarious deeds, so I posted a sentry.
Smoked 'em at 190-200. At the halfway point, I began to mop the trout with maple syrup with a few dashes of peach squeezings. I was pleased with both the flavor and texture.
I love smoked fish of most any kind. These were no exception. Hoping to catch some of the southbound traffic off the coast of Savannah in September, and get some saltwater critters in the smoker.
Brined and ready for the smoker. Used peach wood for the fellas.
I didn't want to leave these babies vulnerable to any nefarious deeds, so I posted a sentry.
Smoked 'em at 190-200. At the halfway point, I began to mop the trout with maple syrup with a few dashes of peach squeezings. I was pleased with both the flavor and texture.
I love smoked fish of most any kind. These were no exception. Hoping to catch some of the southbound traffic off the coast of Savannah in September, and get some saltwater critters in the smoker.