You may remember back around the Fourth of July when NWAFoodie, the princess of all things related to Northwest Arkansas food, and humor queen and author extraordinaire, Lela Davidson, and I went head to head (smoker to smoker?) in the Battle of the Arkansas Women BloggerSmoker Bragging Rights.
It was a tough, tough campaign over which Hubby and I (ahem) emerged with a walloping victory.
In spite what you may have seen earlier, the REAL vote total looked like this when the #virtual #smokeoff ended at midnight. (Dare I say that votes were cast AFTER the official end when the ballot box SHOULD have been closed? You don’t think I would do that, do you?)
Well anyway, gracious (and VICTORIOUS) winner that I am — did I mention humble — I chose not to pour salt in the wound by continuing to show you the other supremely delicious dishes that made their way into our Cookshack
smoker that weekend.
But now I will. I mean, a Smoker Queen’s gotta’ do what she must, don’t ‘cha know.
Arkansas is home to some mighty fine rainbow and brown trout. Granted, they are stocked by The Arkansas Game and Fish Commission, but they can be found in plentiful supply in the frigid mountain waters of the Little Red and White Rivers and around the dams of Beaver and Quachita Lakes. Unfortunately, it’s been a while since we’ve been trout fishing. Way too long.
However, we did lay our hands on some nice farm-raised rainbow trout thinking they’d taste mighty fine and light after a day slaving away over the ribs and smoker (not really – the Cookshack could pretty much operate without human intervention). Maybe we were just fish hungry.
Well, I’m here to tell you.l Those swimmers were amazing! Just may be might new favorite way to prepare them. And talk about easy!
Smoked Trout
2013-11-07 16:25:04
Serves 1
Cook Time
50 min
Ingredients
- fresh rainbow trout, desired amount (cleaned)
- thinly sliced fresh lemons
- minced garlic
- olive oil
- fresh herbs (I used parsley and lemon thyme.)
Instructions
- Baste the inside of each trout with a small amount of olive oil. Sprinkle in desired amount of minced garlic and fresh herbs (I didn’t measure. Sorry. Do not overdo it because you do not want to mask the delicate flavor of the trout.)
- Insert two to three pieces of the thinly sliced fresh lemon.
- Smoke according to your smoker manufacturer directions. Ours took about 50 minutes at 200 degrees.
- Do this. Today. Your mouth will be so unbelievably happy.
- You’re welcome.
Notes
- Remember to put our #SouthernSummerNights on your calendar. You will NOT want to miss this feast of Southern delights and festival of incredible giveaways.
Dining With Debbie https://diningwithdebbie.net/
Okay, I am convinced… I will smoke some fish today! It’s not hard at all with an electronic smoker.
The midnight “closing” numbers crack me up. Okay, okay. You won by a laaaaandslide!!!
That smokeoff was a blast. Thanks for keeping it alive!
Your recipe is awesome and thank you so much for sharing it with Full Plate Thursday. Have a great week and come back soon!
Miz Helen