Just in case I see some over-populated beaver dams this year?
Maybe I shouldn't ask, but - brookie recipes?
Just in case I see some over-populated beaver dams this year?
About 4-6 hours in the smoker with some chunks of apple wood.
Don't have a smoker, but thanks.
Just gut 'em, rinse good, LEAVE THE HEADS ON; and in a skillet (medium heat) with a 50/50 mixture of olive oil and butter, salt & pepper the fish to taste, and have at it. Let 'em cook (depending on size) 2-3 minutes on each side. Personally, I think about a 10 incher makes a perfect eating size for flavor.
Traci says If you want to get FANCY dreg them in some cracker crumbs. They are always best fresh out of the stream and into the frying pan.
Wyo-Blizzard
Frying magic
Streamside lunch: Wash fish and rub insides with salt and pepper. Wrap in tin foil with a small pat of butter and place in coals of hot fire for ten minutes. Remove from coals and unwrap carefully. It's good enough to justify a nice wine cooled in the river to accompany it.
I can think of few acts more selfish than refusing a vaccination.
Are you guys sure she doesn't mean fly recipes?
Since she is talking about Brook trout over populating beaver dams, I don't think C&R would take care of the problem, but a frying pan with lots of butter and a cold beer would help solve the problem. Yummmmmmmy Larry ---sagefisher---
Last edited by sagefisher; 03-11-2014 at 03:43 PM.
Actually, I never cared for trout but the last time I did eat one was on a bet about a dozen years ago. I do recall reading about the days when guys would carry a frying pan and some bacon in which to fry fresh caught trout. Maybe that's a good simple recipe?
Allan
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