(no subject)

[coraa]

We went shopping today and I came home with a beautiful little trout, which I ought to cook tomorrow before it begins to be less beautiful.

What would you do with trout?

[Poll #1562789]

Comments

[tedeisenstein.livejournal.com]

BBQ trout? Huh. My family's always had it either sauteed in butter, or lightly dusted with flour or cornmeal and then sauteed. BBQ would be heresy here: it'd overwhelm the subtlety of the fish.

(And, yes, we're snobbish. We used to take vacations in the Adirondacks, where there was a trout stream about 30 feet from the kitchen: 20 minutes from water to plate - gut, de-scale, de-head, lightly dust with flour and salt, throw into sizzling butter, and *poof* Manna.)

[dancambull.livejournal.com]

Well, there wouldn't be BBQ sauce on it, we just didn't tend to camp with a pan. I wouldn't say it ever overwhelmed the fish, just gave it a light smokey grill flavor.

[tedeisenstein.livejournal.com]

Ah. We're using different definitions for "BBQ". Hereabouts (just down the road a bit from Kansas City), barbeque by definition includes a tomato-based sauce, and usually some sort of cooking involving long periods of time and lots of smoke from strongly-flavored wood (hickory, say), the type that pretty much requires a kitchen, sauces, and Weber-type grills (and that's for small portions).

Your BBQ is out-in-the-woods over-a-campfire cookery, right? Much simpler, fewer ingredients - and no tomato-based (KC barbecue) or vinegar-based (North Carolina) or bastardized-offspring (Texas)* sauces.





*It's a joke! Honest!

[dancambull.livejournal.com]

Yes, in my family BBQ and grilling are interchangeable, the thing to which you refer is smoking...funny how that works. I agree that that would be "murder" to a good trout.