Quote:
Originally Posted by catch.and.filet
That's some good eatin' right there....
ASR - I understand to cook big trout on the half shell, just lay the filet with skin-on directly on foil and the meat comes easy off the skin like a red on half-shell?
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I spray my pit grill (I use a gas grill) down with non stick spray. I put the trout directly on the pit (just like you would do a red on the pit). Every few minutes you have to move it to keep it from sticking. Just cook it slow and the meat will come right off for the shell....Way better than REDS!