The Beaver hello,

Good one! and no offense taken. If I have ingredients handy, that's how I make it usually. Not really an improvement but an alternative. But I hear what you are saying and point duly taken. I have enjoyed reading so many posts and also great pics. Hoping to pick up some good tips and skills from some of you. I want to try a few new recipes too. Great website!

Unfortuantely...     I am still waiting to try a recipe on a Laker...  Maybe this will be the year! 

Bruce

Cleaver dig beav   Something to chew on.

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Hi BrownTrout01,

Welcome.

Your thread interested me because I always think it's funny when people say something along the lines of ..."I loved your recipe... and I made it by adding toadstools, craisins, and ketchup... and it was awesome!"

Please take no offense...I am guilty of the same thing....so I am not dissing you. But it is funny to me.  My poorly articulated point is that sometimes recipes are best when followed directly....sometimes a steak on the grill with nothing more than salt and pepper...is sublime. At the same time there is nothing wrong with experimenting with a recipe or adjusting it to your own tastes.

To make a long story short (too late) it just makes me smile when we all think we can improve upon a recipe we say we love.

But again, I am the last guy to object to lemon, onion, and my old friend garlic. Just make sure the rest of your seasonings are fresh. Nothing like bad pepper or some nasty old salt to ruin a meal

Beav

Old Salt hello and thank you. We could use a few new ideas; I will have to read up. Looks like lemon, garlic, and onion is an old favorite.

Welcome BT01!   If this makes ya hungry, check out the (You need to Login or Register to view media files and links).  

Great website guys, but your making me hungry! Seems like I keep coming back here so decided to join.

We have been using Kingfisher's recipe for all trout and splake, with only additions of sliced onion, garlic, and lemon added before set in the coals or oven. Individual packets of tartar sauce or equivalant from fast food store works great also.

this past spring i tried  the "special red spice" and it was great!!
i carry some aluminum foil "baking" bags in the biggest size they make.
before i leave home, i cut them length wise in half.
when i get a nice laker, i cut the head off and clean the cavity.i slice some onions and mix up some "SRS" and pour over onions in cavity.
i lay fish in bag and if it's to long , i use the other half of bag to overlap the first one and fold and seal the one edge and both ends.
then after i have a good base of hot coals i lay thye trout on a small backpacker grate over fire( no firepit grill in the Q).
after about 30 min, i take a sharp knife and pierce the foil and the thickest spot.
if it slides in easy half way or more, i flip over using my trusty leather gloves and grill another 30 min or until knife passes thru easily.
lakers are naturally fatty, so the first hole i pierced allows the extra fat to drip into fire, so watch for flare-ups?
when i open the foil i just grab the backbone and lift gently and you take out all the bones and what's left is just fish fit for a MAYAN king and there's almost no wasted meat.
i like this method because even a small trout go's a long way!
as it cooks the SRS runs out and coats the skin and gives it a reddish color, sorta like dry rub ribs get when grilled!!
not "hot" but very flavorful and spicy .
i burn the foil in fire to clean fish remains off it and next morning, i add the foil to my garbage bag.

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I use a basket for grilling also. Put down a complete layer of thin onion slices between the fish fillets and the basket, both sides. The onions will blacken before the fish will and prevents the fish from sticking to the basket. A generous seasoning of Cajun spice is all I use. The onions go well with the fish. The basket goes over the charcoal grill and is covered with only the handle of the basket sticking out. Flip once.

-YB

Excellent website, Kingfisher!!!!

Grilling trout at home I use a basket - one of those very flat ones with a handle.  Turn often and brush with Italian dressing.