Same day fried trout

[PEEJAY]

My grandfather used to get furious if we seasoned any meat. He'd throw a fork at em if someone asked for A1 sauce

 

[Hardly_Hangin]

Trout....either simple gut and leave whole, stuff with some fresh herbs, wrap that sucker in bacon and throw in a fry pan....or.....filet and coat with panko bread crumbs mixed with crushed pecans and fry till golden serve with raspberry, cream and butter sauce. Either one will reaffirm the goodness in the world around you on a spiritual level. I usually do option one in cast iron while camping right next to the trout stream.

Tenderloin. Man. Remove the silver skin. Slice into think filets like you would for beef tenderloin steaks. Put them suckers in a gallon ziploc with some thai sweet chili sauce, worchester, touch of soy, olive oil or bacon fat, Coleman's mustard powder, touch of fresh ginger, touch cayenne, black pepper and just a tad of salt. Let all of it just hang around in the fridge overnight and get to know each other. Next day let em sizzle on a 500+ degree grill no more than medium rare (cut em thick so you can cook outside without over cooking in). Put a dollop of your favorite (or homemade) blackberry chutney on those bitches and go to town. Some things in this world just make everything ok and that's one of em.

oooooh I've never even considered adding stuff to the inside and bacon wrapping - that's going on the list.