When NePa was out for So Cal Smoke Out 2, he graced me with a bottle of Limestone Springs Smoked Trout Marinade. Finally found some nice rainbows in the store and fixed them up.
Was going to do two batches and use 1/2 the marinade with what I did do, and save half for a plain fixin in a week or two. Unfortunately, one of the fins pierced the plastic bag and I had to reload with the remaining.
Started with the marinade for around 20 hours then patted dry, and air dried in the fridge for an hour or so till a pellicle formed on the inside, I also took it out of the fridge and hit it with a high speed fan while the puck burner was warming up.
Cold Smoked the trout for 1 hour 20 minutes with Oak.
While the trout was smoking, I decided to chop up some aromatics for the cavity.
Thyme, Rosemary, sage, a little jalapeño, couple of lemons, few thin slices of an Anaheim, few slices of red onion and two green onions. Then decided to puree the lot with a little evoo, salt and pepper. Very tasty.
After the smoke, the aromatic puree went into the cavity and onto a wet cedar plank then off to the grill and covered with a piece of aluminum foil.
Very tasty, very moist inside.
Thanks for sharing NePa, I'll have to get another bottle so I can do just the marinade and smoke to enjoy just the flavor of the marinade.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking399.jpg)
Smoked
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking400.jpg)
Almost done on the grill
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking401.jpg)
Giz
Glad it worked out for you. The trout looks good. I can get more bottles if you need some.
nepas