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 Post subject: Re: Smoked Trout
PostPosted: May 5th, '10, 18:36 
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Nocky wrote:
Rick I wouldn't go with water, the method of making an aluminum foil pocket and putting in a small hole in pocket is
............is is is what??

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 Post subject: Re: Smoked Trout
PostPosted: May 6th, '10, 07:40 
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damn work phone didn't finish
.........is keeping you in suspense :twisted:

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 Post subject: Re: Smoked Trout
PostPosted: May 6th, '10, 18:21 
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You need 22 customers all at the same time, and then another 22 different customers in an hours time. No time for telephones!

No, no suspense, it probably would be a waste of time eh? :wink:

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 Post subject: Re: Smoked Trout
PostPosted: May 6th, '10, 21:20 
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Ive smoked a heap of fish in my time but mainly Sport fish like Spanish Mackeral, Queenies and Travally. I will have to give the Barra a go when I get them. Shouldnt matter that they are fresh water fish instead of salt as I soak them in a Brine for an hour beforehand anyway. The pieces then get basted in my secret Recipe and bunged in the Smoker with some She-oak. :thumbleft:


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 Post subject: Re: Smoked Trout
PostPosted: May 7th, '10, 11:02 
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is.....is quicker and far better and more even smoke

Dave all the recommendations are to soak in brine, never done it myself as smoked trout is usually a spontaneous thought, you can't have secret recipes in the forum :wink:

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 Post subject: Re: Smoked Trout
PostPosted: May 10th, '10, 12:47 
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Hi Nocky,
Do you know what the regulation with regards lighting up your smoker during fire banded period :dontknow:
cheers Eagle

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 Post subject: Re: Smoked Trout
PostPosted: May 10th, '10, 17:54 
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There should be no regulation as its really no different than sparking up the barbie!


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 Post subject: Re: Smoked Trout
PostPosted: May 10th, '10, 21:05 
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Hi Big Dave
Down south they are very carefull (where there is smoke there is fire) they have spotter planes looking :shock:
Eagle :wave1:

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 Post subject: Re: Smoked Trout
PostPosted: May 11th, '10, 07:45 
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eagle wrote:
Hi Nocky,
Do you know what the regulation with regards lighting up your smoker during fire banded period :dontknow:
cheers Eagle

Eagle there is no regulation on BBQ's in Narrogin only open fires, I have found out that even wood bbq's in your own backyard are ok during fire ban season, only bans on wood bbq's are in national parks, camping grounds and other reserves

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 Post subject: Re: Smoked Trout
PostPosted: May 13th, '10, 00:07 
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Wow, pretty strict then Eagle.

We are just finishing our wet season here and my Fire Permit runs out today, after burning enough wood from my property to fill a 25 meter swimming pool I still have a heap left - I will probably have to take this down the dump for mulching.

Im usually against burning mass amounts of wood collected over the year (as most people around here seem to do). I would rather mulch it, but the last owner left me with two years worth of timber from the 5 acre bush property I just bought! :upset: It was going to cost too much to have it removed, so up it went - I think I just stuffed my plans for a smaller Carbon Footprint for the next 10 years! :shock:


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 Post subject: Re: Smoked Trout
PostPosted: May 13th, '10, 01:20 
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i have a cameron stovetop smoker, works a treat!

http://www.cameronscookware.com/Stovetop%20Smoker.aspx

i've smoked crab, lobster, duck, pork, beef.. the best so far was the smoked potato's for smoked potato soup..

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 Post subject: Re: Smoked Trout
PostPosted: May 13th, '10, 14:15 
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Smoked potato soup sounds interesting Keith, do you have a rough recipe? I just had a big bowl of potato and leak soup last night. With the amount of smoked salmon I've been eating lately I'm probably better off not eating smoked potatoes as well... :)

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 Post subject: Re: Smoked Trout
PostPosted: May 13th, '10, 21:56 
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It was an experiment as they usually are, but i used a basic potato soup recipe

smoked yukon gold potatos (a mix of white/yellow is good too, but red don't work for me in "creamy" type soups) for about 45 minutes.. prep for potatos was just brush washed, rubbed with butter and rolled in salt (salted butter would be better i think).. i left most of the skins on so i made sure i rubbed most of the salt off..

fried up some leaks w/ butter..deglazed with white wine (pinot grigio i think)

had a bunch of stock (used mostly veg stock, but some chicken stock too, maybe 4:1) added that, the cooked potatoes, a little smoked paprika, white and black pepper.. and used a stick blender but a regular blender works fine, just be careful!
after its blended well, put back on the burner low, simmer and a maybe 10 minutes before servin add heavy cream, i served it with a dollup of sour cream on top and some croutons..

i'm still trying to recreate a smoked dessert i did a few years ago.. that one was to die for, apple, pineapple, coconut, bananas, butter, brown sugar.. gettin close but somethin is missin.. when i get it i'll be sure to share

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 Post subject: Re: Smoked Trout
PostPosted: May 14th, '10, 13:04 
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Damn that sounds gooooood Keith....... :dribbling out the corner of mouth smiley:

Way better than what I found online where they said, just make a potato soup, add liquid smoke and there you go...

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 Post subject: Re: Smoked Trout
PostPosted: May 14th, '10, 20:03 
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When my brother inlaw smokes brisket he puts potatoes in the smoker wrapped in foil. I don't know how long they go for, but hands down, they are the best potatoes I have ever had. I can see where they would make a good soup.

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