The water was so clear, and y’all caught some nice trout! So glad Dad & baby bro could go! Loved seeing Dad cooking! Great instructional & enjoyment video!

I gotta remember to try this. That looks so good!

@CatchingLimits

6 ай бұрын

It won’t disappoint that’s for sure!

Looking pretty good to me for sure 👍

@CatchingLimits

6 ай бұрын

It’s incredible! Hard to imagine eating trout cooked any other way! Thanks for watching!

Trout dip, 2 or 3 decent trout gutted .fill cavity with fresh lemon wedge or slice , salt pepper butter and minced garlic. Bake in foil about 415 degrees 15 to 20 min (til done). Flake meat off bone . Place in large bowl, you can add juice from foil for flavor if wish. Mix Mayo to the consistency you like , Salt pepper to taste , lemon juice to taste, old bay seasoning to taste. If you like you can add any of these, onion, cucumber. celery ,capers or dill pickles, dill. I usually don’t add these. Mix with a fork until fine shred or meat of leave chunky. Serve with buttery club cracker or eat out of the bowl. Creamy delicious trout dip. You can use smoked trout too.

@tonylwright

5 ай бұрын

I smoke a lot of trout and have made smoked trout dip. It's great.

Ok pops, I've got you covered with the Brown Sugar Bourbon rub. It just happens that I bought a jar recently and have experimented with it a few times. And here's what I've found...... PORK!!!!! I bought some bone in country style ribs and coated them real good with it, then after they have soaked it in real good (several hours or overnight) put them in a crock pot and run them until they are falling apart tender. Remove the bones and thick surface fat and shred the meat really well and add your favorite BBQ sauce to it until it's pretty wet with sauce. You can also use the boneless country style ribs or a Boston butt steak. It's all the same cut of meat. I promise it will be the best BBQ you've ever eaten. I actually run mine on the smoker for about 4 hours prior to the crock pot but you don't have to. The BBQ sauce from Buc-cees is great but Sweet Baby Ray's or Sticky Fingers Carolina Sweet are alternatives I use. Pile it on a bun and add sweet slaw if you like and you won't be throwing that jar of rub away anytime soon. I've made it twice now and it's the bomb and my neighbors agree.

@CatchingLimits

6 ай бұрын

😳😳😳dude that sounds incredible!!! I’ll definitely be sending this to my dad. We haven’t made many dishes as far as BBQ is concerned, but this sounds incredible!! Dad and I have been eating a very low carb diet which has helped us both to lose a significant amount of weight. I bet cooking something like this would leave us with daysssss worth of meals!!!

@tonylwright

6 ай бұрын

@@CatchingLimits if you're watching your weight you can use a sugar free BBQ sauce. Sweet Baby Ray's and Stubb's both make one. And pork is carb free so there you go! 👍

I never gut my trout I just filet them and cut the bones out .House Autry seafood mix and deep fry till they float or 5 minutes

@CatchingLimits

6 ай бұрын

Interesting, I might need to try that. We usually leave them in the fridge for a couple days before eating and that makes the flesh soft. So filleting them right away would probably fix that issue! I’ll definitely try that!

I agree with pops browns are my least fave to eat. 1 brook(char) 2 rainbows 3 brown. I like big trout with a 5 to 1 ratio of brown sugar to kosher salt . Leave skin on filets place dry brine on-meat side and let sit in a container for 12 -24 hrs, flip sealed container every couple of hours. A lot of liquid will form. Remove filets and rinse liquid and brine from filets. Let sit on counter or fridge until skin becomes sticky. Place in smoker with cherry wood and hickory. Viola … smoked trout candy

@CatchingLimits

6 ай бұрын

Oh yeah, that’s definitely my order of favorite trout as well. Man that sounds delicious! And a lot of work😂😂 but I will definitely give it a try if I can find my dads smoker

@robgilbert4556

6 ай бұрын

@@CatchingLimits really not just mix salt augar , coat meat , let soak, rinse let dry cooknin smoker

@tonylwright

5 ай бұрын

I do smoked trout but I use a wet brine. It is trout candy like you said. I use brown sugar, kosher salt, and some spices in the brine.

@robgilbert4556

5 ай бұрын

@@tonylwright either way works . The salt and sugar regulate the moisture in cells. I think the dry is easier to clean imho. It will fill up a container using the dry. The moisture pulls out. Im making pemmican right now from a deer. The biltong . Then i will have time to smoke some trout

👏 *PromoSM*