STOVE TOP SMOKER SMOKED WHOLE TROUT
Whether you catch them or buy them, few smoked fish are as delicious and universally loved as whole trout. Make sure they are well cleaned and rinse out the body cavity well before smoking. From the cookbook, "Smokin'"
Provided by TxGriffLover
Categories Trout
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Trim the very ends of the tail if the trout are too long for the smoker, otherwise, leave them as is.
- Some retailers will sell a whole, boneless trout, which makes serving easier, but skinning a smoked trout and separating the fillets from the bones is a very simple affair (see below).
- Season the inside and outside of the trout generously with salt and pepper.
- If you like, lay a few slices of lemon and sprigs of fresh thyme inside the body cavity.
- Use 1 1/2 to 2 Tablespoons (depending on your preference for smokiness) alder or cherry wood chips (best with seafood).
- Smoke the trout until the meat along the backbone close to the head is opaque (insert the tip of a small knife to check); about 22 minutes after closing the smoker lid for an 11-12 ounce trout; about 25 minutes for a 13-14 ounce trout.
- Check the fish for doneness after 20 minutes.
- If the underside is considerably darker than the top after about 12 minutes
- of smoking, flip the fish and continue cooking.
- Serve right from the smoker with rice pilaf and buttered string beans, or cool them completely to room temperature and remove the fillets.
- To fillet smoked trout, run a small sharp knife along the backbone to cut through the skin.
- Lift off the skin from the top fillet or leave it on if you like.
- With the help of the knife, gently lift the top fillet free of the bones.
- Turn the fish over and repeat.
- Note: To smoke trout fillets, set them skin side down on the smoker rack and smoke just until cooked through and begin to flake, 12-15 minutes, depending on thickness.
Nutrition Facts :
STOVE TOP SMOKER WHOLE SMOKED CHICKEN
Make and share this Stove Top Smoker Whole Smoked Chicken recipe from Food.com.
Provided by TxGriffLover
Categories Whole Chicken
Time 4h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Trim any excess skin from the neck end of the chicken and pull out the giblets and any pockets of fat from the cavity.
- First brine your birds. Put the chicken(s) in a stockpot or Dutch oven. Pour in cold water, one quart at a time until the item is completely covered. Lift out the bird and stir in 3 tablespoons sea or kosher salt for every quart of water you have added. Return the chicken to the brine. Set the container of chicken and brine in the refrigerator. Brine for 1 1/2 hours per pound (minimum of 3 hours). Dry the chicken, and rub some freshly ground black pepper inside, also add some whole cloves of garlic and a few lemon wedges to the cavity.
- Start the chicken(s) breast side up on the smoker rack with the smoker on the stove top. Use 2 1/2 tablespoons cherry or oak wood chips OR 1 1/2 tablespoons hickory wood chips. Instead of the smoker cover, tent the smoker with heavy-duty aluminum foil. Smoke 40 minutes over medium heat.
- After the chicken(s) have been smoking 30 minutes, set the oven rack in the center position and preheat the oven to 425ºF. When the chickens are done smoking, remove the aluminum foil and roast the chicken in the oven until an instant-read thermometer inserted into the thickest part of the thigh near the hip joint registers 170ºF, 30-60 minutes, depending on the size and quantity of the chicken(s).
- After they have rested for 5-10 minutes, serve hot or at room temperature. Leftover smoked chicken is delicious in chicken salad, casseroles, and sandwiches.
Nutrition Facts : Calories 581.6, Fat 42.6, SaturatedFat 12.2, Cholesterol 196.1, Sodium 182.8, Carbohydrate 0.3, Protein 46.1
SMOKED TROUT
I came across this recipe while looking for new ways to use my new smoker/grill and can't wait to try this - perfect for a large dinner party - this serves 20 people but I think it can be cut in half easily if using small trout. This recipe calls for Salmon Trout (10-12 pounds) but 10 (8-10 ounce) trout can be substituted very easily adjusting the brining and cooking time. Both cooking/brining times are indicated for the larger and smaller fish. Brining time is included in the prep time, while smoking time is in the cooking times. Recipe source: Bon Appetit (February 1981)
Provided by ellie_
Categories Trout
Time P3DT2h
Yield 20 serving(s)
Number Of Ingredients 32
Steps:
- To make the brine: combine first 6 ingredients (onions - ginger) in a food processor and puree. Pour into a dish or pan that is large enough to hold the fish. Add remaining brine ingredients (soy sauce - mace) and stir to combine. Stir in cold water (about 2 cups). Add fish to mixture and enough water to cover fish. If using large salmon fish refrigerate for 2-3 days, if using small fish refrigerate for 1 day.
- Soak hickory chips overnight in water.
- To prepare smoker/barbecue: prepare barbecue by heaping briquets on one side of the grill (about 30 for a large grill). Ignite and burn until coals glow and gray ash forms.
- Set drip pans opposite briquets.
- Remove fish from brine and wipe dry.
- Pile hickory chips over briquets. Set top grill in place and coals side over drip pan with vegetable oil or spray with Pam.
- Set fish over drip pan and cover barbecue, leaving 1-2 vents open to allow smoke to escape.
- Smoke fish until fish flakes with a fork about 8 minutes per pound. For the large salmon trout it can take up to 2 hours but if using small fish about 45-60 minutes. You will most likely need to add coals if briquets begin to burn down.
- Transfer fish to a large platter and let cool. Cover and refrigerate until 1 hour before serving.
- To make garnish: separate lettuce carefully using only those that form a cup. Chop onions and place in paper towel lined sieve to dry slightly. Place eggs in a saucepan and cover with cold water and then bring to a boil and let them boil 1 minute. Turn off heat and let stand 5 minutes. Cool under cold running water, and then peel, chop and set aside.
- To serve: surround fish with lettuce cups alternately filled with onion, egg, caper and lemon wedges. Pass the horseradish sauce separately.
- To make the horseradish sauce: Combine first five ingredients (dill - mace) and mix well. Stir in the sour cream and horseradish. Transfer to a gravy sauce boat and cover and refrigerate. Sprinkle with paprika before serving.
Nutrition Facts : Calories 140.1, Fat 6.3, SaturatedFat 3.4, Cholesterol 46.4, Sodium 1797.7, Carbohydrate 14.7, Fiber 1.9, Sugar 7.4, Protein 6.5
More about "stove top smoker smoked whole trout recipes"
SMOKED TROUT RECIPE - HOW TO SMOKE WHOLE TROUT
Web Jun 18, 2018 Put the fish in the smoker, hanging or on the grates, and get a nice cool smoke going. Slowly let the temperature rise to 200F and …
From honest-food.net
4.9/5 (52)Total Time 2 hrs 20 minsCategory Appetizer, Cured Meat, Main Course, SnackCalories 128 per serving
From honest-food.net
4.9/5 (52)Total Time 2 hrs 20 minsCategory Appetizer, Cured Meat, Main Course, SnackCalories 128 per serving
- Mix the salt and sugar with a gallon of water and stir to dissolve the salt and sugar. Submerge the trout in this brine and put in the fridge, covered, for at least 2 hours and up to overnight.
- Remove the trout from the brine (discard the brine), pat dry with paper towels and set on a rack over a baking sheet in the fridge for at least a few hours, and up to overnight. You can also set the fish to dry in a cool, breezy place for a few hours.
- Put the fish in the smoker, hanging or on the grates, and get a nice cool smoke going. Slowly let the temperature rise to 200F and hold it between 175F and 200F for at least an hour, and up to 4 hours; I prefer 2 hours. Do not let the temperature get above 225F. If it does, set a tray of ice in the smoker.
See details
SMOKED WHOLE TROUT | OKLAHOMA JOE'S®
Web Place trout in the container and store in the refrigerator for 8 hours. 3. Fill the hopper with pellets. Preheat your pellet grill to 225°F. 4. Remove …
From oklahomajoes.com
5/5 (1)Servings 4Cuisine AmericanCategory Entree
From oklahomajoes.com
5/5 (1)Servings 4Cuisine AmericanCategory Entree
See details
SMOKED MOUNTAIN TROUT MADE ON MY NEW STOVETOP …
Web May 7, 2012 Smoked trout – faster than you can say “stove top smoker”! Put the box on top of the burner on medium and let it do its magic. Once I could visibly smell smoke, (about 5 minutes) I let the trout smoke for …
From grillgirl.com
From grillgirl.com
See details
SMOKED TROUT RECIPE | SMOKING WHOLE TROUTS - SMOKE …
Web Cut slits in the skin of the trout so the marinade mixture can penetrate the trout fillet meat. Marinate all of the ingredients with your trout except for the sliced lemon. The sliced lemon will be used to place on top of the trout …
From smokegrillbbq.com
From smokegrillbbq.com
See details
HOW TO MAKE THE PERFECT SMOKED TROUT - THE SPRUCE EATS
Web May 9, 2019 To brine trout, combine about 1 tablespoon of table salt or 2 tablespoons of kosher salt for every 1 cup of water. You will need to prepare enough brine to completely cover the fish. Adding small amounts of …
From thespruceeats.com
From thespruceeats.com
See details
EASY WHOLE SMOKED TROUT - SMOKED TROUT RECIPE - A GRILL FOR ALL …
Web Jul 13, 2021 Make small slits in the sides of the fish, just breaking the skin. Season inside and outside with salt, pepper, and fresh dill. Drizzle with fresh lemon juice. After …
From agrillforallseasons.com
From agrillforallseasons.com
See details
STOVE TOP SMOKER SMOKED WHOLE TROUT RECIPE - FOOD.COM
Web Oct 19, 2022 - Whether you catch them or buy them, few smoked fish are as delicious and universally loved as whole trout. Make sure they are well cleaned and rinse Pinterest
From pinterest.com
From pinterest.com
See details
STOVETOP SMOKED TROUT : RECIPE - GOURMETSLEUTH
Web Instructions. Rinse trout and pat dry. season to taste and smoke over medium heat for 15 minutes per pound. This is a delicious, healthy and easy recipe. serve with a lemon …
From gourmetsleuth.com
From gourmetsleuth.com
See details
SMOKED RAINBOW TROUT WITH A WET BRINE - THE BLACK PEPPERCORN
Web Oct 23, 2018 Place the trout in a cool dry place for 1 hour to allow a pellicle to form on the outside of the fish. A fan can be used to speed up the process. Set the smoker to 180F …
From theblackpeppercorn.com
From theblackpeppercorn.com
See details
ORIGINAL SMOKED TROUT RECIPE – SMOKEHOUSE PRODUCTS
Web Dec 28, 2015 1 bowl to mix ingredients. 1 flat bottom glass or plastic container (or crock) with cover. 1 electric fan. Directions: Add salt and brown sugar to the mixing bowl and …
From smokehouseproducts.com
From smokehouseproducts.com
See details
WHOLE FOODS SMOKED TROUT RECIPES ALL YOU NEED IS FOOD
Web Steps: Rinse the fish and pat dry. Mix 1.5 liters (approximately 6 1/4 cup) of water with the salt and the spices and place the fish in the water.
From stevehacks.com
From stevehacks.com
See details
EASY AND DELICIOUS SMOKED TROUT RECIPE - MOMMA LEW
Web Apr 13, 2022 Directions. The first step is to make a simple brine in a large bowl. In a large baking dish or baking sheet, pour in brine, place whole trout into brine. Brine the fish for …
From mommalew.com
From mommalew.com
See details
WHOLE SMOKED TROUT OR KOKANEE, WET & DRY BRINE
Web Plug in Big Chief or Little Chief. If using the Smokehouse Gas Smoker, preheat to 250° to get chips burning and turn dial to low, keeping the temperature between 160°-190°. …
From smokehouseproducts.com
From smokehouseproducts.com
See details
15 RECIPES WITH SMOKED TROUT - SELECTED RECIPES
Web How to Smoke Trout (Smoked Trout Recipe, Brine & Dip) 1 hr 30 min. Smoked trout fillets, cream cheese, sour cream, trout fillets, brown sugar. 5.01.
From selectedrecipe.com
From selectedrecipe.com
See details
WORLD BEST SEA FOOD RECIPES: STOVE TOP SMOKER SMOKED WHOLE …
Web 6 smoke the trout until the meat along the backbone close to the head is opaque (insert the tip of a small knife to check); about 22 minutes after closing the smoker lid for an 11-12 …
From fishofsea.blogspot.com
From fishofsea.blogspot.com
See details
TOP 40 WHOLE SMOKED TROUT RECIPE RECIPES
Web Easy Whole Smoked Trout - A Grill for All Seasons . 4 days ago agrillforallseasons.com Show details . Web Jul 13, 2021 · Make small slits in the sides of the fish, just breaking …
From sahlah.hedbergandson.com
From sahlah.hedbergandson.com
See details
HOW TO SMOKE TROUT | MEATEATER COOK
Web Dec 21, 2017 Prepare your smoker and preheat to a temperature of approximately 170°F. Fruit woods such as apple or cherry are ideal. If possible, suspend the trout in the …
From themeateater.com
From themeateater.com
See details
SMOKED TROUT - GREATIST
Web Sep 27, 2021 Add trout, seal, set the bag in a dish (to catch any leakage), and refrigerate for exactly 2 hours. After 2 hours, remove the fish from the brine, rinse, and pat dry with …
From greatist.com
From greatist.com
See details
HOW TO MAKE STOVETOP SMOKED TROUT - YOUTUBE
Web Smoked Trout, Rosti Potatoes and Cucumber Salad with Creamy Dill Dressing MY COOKING GEAR...https://kit.co/stevescooking ABOUT STEVE DOLBY http://about.me/st...
From youtube.com
From youtube.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love