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Shrimp Stuffed Smoked Trout

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We’ve done stuffed, smoked trout before. We did it with crab, chorizo, citrus and herbs. This is one of those things that I was craving and went with whatever looked good at the grocery store to stuff it with. And the trout was so freakin’ pretty, that I had to do a post on it. Simply put, if you are lucky enough to get some whole trout, use it as a vessel and find whatever looks the freshest at the grocery store to go in it. Think of this recipe more as a guideline than any sort of hard rule. 

Shrimp Stuffed smoked Trout Ingredients:
3 whole trout, gutted and scaled

Salt to taste

Garlic infused olive oil

3-4 pieces of citrus fruit cut into slices

1 lb of shrimp, shelled and deveined

1 bunch herbs, (I used marjoram) rough chopped

You will also need some butcher’s twine

When picking the trout make sure they have bright, clear eyes and smell fresh and clean. There should also be a nice layer of slime on them. I know that sounds a little funky, but the slime will tell you it’s fresh.

Start off by slicing slits every inch to an inch and a half along the side at a 45 degree angle:

Then bust out the garlic infused olive oil and drizzle over the fish inside and out. Regular olive oil will work as will other flavors like pepper oil, herb infused, etc.:

Then hit it with salt both in the cavity and outside:

Time to slice the citrus. I used quite a variety here to show that just about any may be used:

Now stuff the cavity with 3 or 4 slices of the citrus fruit:

Then add 3-4 shrimp (depending on the size), some slivers of herbs and a little more salt:

Then truss the trout up to keep the citrus, shrimp and herbs inside the cavity:

To make moving the fish to and from the grill oh so easy, I placed them on a pizza pan that has holes in it similar to this one. 

If you don’t have one of those pizza pans, make sure you have the baker’s/butcher’s twine as it not only holds the ingredients in, it will help hold the fish together after it cooks and the fat renders out and the fish become incredibly tender. 

I set my Green Mountain Grills pellet smoker to 275F which is a truly set-it-and-forget-it grill that allows me to get my grilling fix and deal with my family of six at the same time.

In a traditional grill, place the coals on one side and the fish on the other. In a kamado, put the plate setter between the hot coals and the grill grates. 

Here is my GMG, smoking like crazy and ready to impart some magic on that trout:

But what smoke wood? I used apple pellets. But if you want to know what smoke woods pair well fish, check out our exhaustive list of smoke woods. 

We’re looking for a target temp inside the trout of 145-150. The time it takes to get there will depend on the heat of your fire, size of your fish, fat content in the trout, weather conditions that day and how many times you open the lid, so always, and I mean always, cook to temp not to time. And always know the exact temp, don’t guess. Grab a Thermapen and you will know.

That’s it. Once the fish hit 145-150F, pull it from the heat, cut the twine away and serve:

Make sure to use the excess citrus fruit to pretty up that platter:

That’s all it takes. Find a few fresh trout, stuff it with some tasty stuff, smoke it until it hits 145-150F then serve. This isn’t rocket surgery here. Anyone can do this and it makes for an impressive dinner!

If you have any questions or comments, feel free to leave them below or send me an email. 

Save Print Shrimp Stuffed Smoked Trout Author: Scott Thomas Recipe type: Entree Cuisine: Seafood Prep time:  20 mins Cook time:  45 mins Total time:  1 hour 5 mins Serves: 6-8   Whole trout, stuffed with shrimp, citrus fruit, and herbs, then smoked with fruit wood to a perfect 145F Ingredients 3 whole trout, gutted and scaled Salt to taste Garlic infused olive oil 3-4 pieces of citrus fruit cut into slices 1 lb of shrimp, shelled and deveined 1 bunch herbs, (I used marjoram) rough chopped You will also need some butcher's twine Instructions Cut slits along the side of the trout every inch or so at a 45 degree angle Drizzle garlic infused olive oil on the outside and in the cavity Season the fish inside and out with the salt Use your fingers to work that salt and garlic oil all over the fish Slice the citrus and stuff a few of those slices into the cavity along with some shrimp and herbs Hit the ingredients inside the fish with a little bit of salt and then truss the fish up with the butcher's twine Set up the grill for 275F and put the fish into the grill Once the trout reaches 145 degrees, remove the fish from the smoker and serve
 The post Shrimp Stuffed Smoked Trout first appeared on GrillinFools.
Author informationScott ThomasScott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.

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By: Scott Thomas
Title: Shrimp Stuffed Smoked Trout
Sourced From: grillinfools.com/blog/2021/05/25/shrimp-stuffed-smoked-trout/
Published Date: 05/25/21

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Butter Injected Smoked Pork Tenderloin

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These cuts usually weigh in at about 16-18 ounces each and you should be able to feed 5 people with 2 pork tenderloins. If you want leftovers, throw on an extra one.

It may be helpful to note that these are nearly always sold two pork tenderloins per package.

The meat is very lean and rivals other lean meats such as chicken breast in “healthiness”.

I recommend spending some time removing some of the tough skin and/or fat on the outside of these using a very sharp knife.

Before:

After:

I don't inject meat very often but when I do, I have learned to always cover it with a piece of plastic.. I don't like wearing whatever I'm injecting.

Just use cling wrap or similar plastic food wrap and place it over the top of the meat you are injecting to prevent a geyser of warm melted butter from hitting you in the face.. been there, done that!

Fill the injector with warm melted butter then insert the needle through the plastic into the meat at about a 45° angle and depress the plunger to inject some of the butter into the meat.

You will see the meat plumping up where the butter is going in and it may also find a way to seep out somewhere, this is normal.

You may feel like all of it is coming out but it's not. Much of it stays in and that's what matters.

Inject butter into the meat about every 2 inches or so.

When I got finished injecting these, there was butter that had seeped out onto the outside of the pork tenderloins and this worked great as a binder.

First I placed the tenderloins into a foil pan.

Then I liberally coated all sides of each one with my Texas style rub (Purchase formula here | Purchase bottled rub).

It's not very salty so you can use plenty.

I recommend at least 2 hours of refrigeration but overnight is also great.

During this time the butter inside the meat hardens.

Setup your smoker for cooking at about 225°F using indirect heat. If your smoker uses a water pan, fill it up.

I often get asked about using water pans in pellet smokers and while I have tried this, I don't find it necessary. If you use a water pan in your pellet smoker and it seems to work well for you, then please continue.

I used the Hasty Bake Legacy for these smoked pork tenderloins which does not utilize a water pan.

When the smoker is ready, place the pork tenderloins on the grate to cook.

I used a few pieces of cherry wood which worked great but other woods such as oak, pecan, apple, hickory, etc. will also work just fine.

If you maintain 225°F you can expect the tenderloins to take about 2 hours to reach 145°F in the thickest part.

Note: Some so-called barbecue afficianodos online recommend you cook lean pork such as tenderloins and loin to 160°F. Please, in the name of everything that is good and lovely, do not, I repeat, do not, cook these to 160°F.

Brining helps, but at 160°F, pork tenderloin will be dry, tasteless and definitely not as good as it was 15 degrees earlier. Multiple studies and tests have been performed and pork is completely safe to eat at 145°F and even lower than that with ample rest periods.  Don't let fear of something that no longer exists stop you from enjoying these at their prime finish temperature.

Okay, rant over.

I think the butter helps a lot in making sure these end up juicy and tender. One thing to keep in mind is that these are also pretty versatile and can handle higher, even grilling temperatures, if you're in a hurry. At 275-300°F, you should be able to get them done in about an hour.

I love putting a sear on any meat I am cooking on the Hasty Bake.. it's such an easy thing to do since you simply raise the charcoal pan and remove the heat deflector.

You can also use a gas grill, griddle or even the broil function on your oven to sear these.

To sear: When they reach an internal temperature of about 135°F in the thickest part, place them over high heat and let them brown to your liking on all sides. Make sure they reach 145°F and call them done.

Resting after searing is always a great idea, just tent some foil over the meat for a few minutes while the temperature settles down and the juices redistribute throughout the meat.

When ready, slice the meat into pencil thick slices and serve immediately.

Pork,Newsletter Archive,2021,Hasty Bake,Injected,Pork Tenderloin

By: Jeff Phillips
Title: Butter Injected Smoked Pork Tenderloin
Sourced From: www.smoking-meat.com/may-6-2021-butter-injected-smoked-pork-tenderloin
Published Date: 05/06/21

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Cheddar Jack Double Stack Smash Burger Sliders

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 [FTC Standard Disclosure] We received no compensation for this post.
East Tennessee was blessed with sunshine and brilliant blue skies this past weekend so we decided to do our first big BBQ of the year. After a day of shopping and prepping brisket, pork, and chicken, Alexis and I realized that it was 4pm and we hadn't had breakfast or lunch. We were getting on the edge of hangry, something HAD to be done.
Fortunately, it is our "cheat day" so we made these killer Cheddar Jack Smash Burger Sliders on one of our Big Green Eggs.

Tips for Making Smash Burgers
Preheat. Whether you are using a grill, flat-top griddle, or skillet, preheat it thoroughly. The air temp of your grill gets to 450°f a lot faster than the metal will, so give it time.Fresh is best. Use the freshest ground chuck you can get, it makes a difference. My Food City grinds beef in-store a few times a day. Some places ship it out to the store already ground up.Thin is in. Use a thin, metal spatula (Amazon Affiliate link), sometimes called a "fish or filet spatula". It makes scraping under and flipping the burger easier and it helps keep your cast-iron cookware clean.

Cheddar Jack Double Stack Smash Burger SlidersBy www.nibblemethis.com
Published 03/22/2021

The big-time flavor of a deliciously greasy smash burger in a smaller package.
Ingredients1 pound fresh ground chuck 1 teaspoon finely ground beef rub (we used our NMT Beef Rub v.2 recipe)6 slices Sargento Ultra-Thin Cheddar Jack Cheese slices6 Pepperidge Farm White Slider Buns2 tablespoons mustard-based BBQ sauce (We used our NMT Golden Mustard BBQ Sauce recipe from our second book, The Offset Smoker Cookbook)InstructionsPreheat grill to 450-500°f. I used the Big Green Egg as shown in the notes below. But you could also use about any charcoal grill, flat-top griddle, or use a skillet on your range top. Just make sure that your skillet, griddle, or whatever is in the heat for at least 10 minutes before cooking. You want it good and hot. A drop of water on the cooking surface should dance around.Prepare the burgers. Use a scale to weigh out 2.5 ounce balls of ground chuck. Smash the burgers. Once the griddle is fully preheated, hit it with a little high-temperature cooking oil – canola oil, beef tallow, peanut oil, whatevs. It should smoke pretty quickly, if not, your griddle probably isn't hot enough. Use a burger press to smash out the burgers on the hot griddle. Sear the first side. Let the beef sizzle, pop, and be happy for 90 seconds. By then, the bottom should be crispy and the top of the patties (smashies?) should be turning from pink to grey or brown. Use a thin spatula to scrape under and flip the patties.On the flip side. Immediately after the flip, I mean immediately, season them evenly with the fine beef rub and top each with a slice of cheese. Let cook another 60-90 seconds. Stack and rack. Scrape/scoop a patty and stack it on another one, remove to a cooling rack. Repeat with the other four. Build the burgers. Top each slider bun bottom with a smash burger double stack. Lightly brush the bottom of the top bun with some of the mustard-based BBQ sauce and serve with crispy tater tots.Yield: 3 servings
Prep Time: 00 hrs. 20 mins.
Cook time: 00 hrs. 10 mins.
Total time: 30 mins.
Tags: burger, grill
I cook smash burgers in several ways, such as; in a cast-iron skillet, a griddle plate, on the griddle insert in my Oklahoma Joe's Rider DLX pellet grill, or on one of our Blackstone flat top griddles. Lately, I've been using a griddle plate that I salvaged from a Char-Broil Commercial 4 burner grill. This plate fits my PK Grills and large Big Green Eggs like a glove.

My setup was using a Kick Ash Basket full of lump charcoal and I set the griddle plate on an adjustable rig with the crossbars on the middle setting. It wasn't designed to fit like this but it is almost a perfect fit for me. 

I pre-weighed the beef balls at 2.5 ounces and then gave them the smash and smear using a 5mm deep Ballastic Smasher. I have had many burger presses and such and this one is my favorite because it is made from easy to clean stainless steel, feels bomb-proof, and is just the right depth for smash burgers.
You keep seeing my BGE in the Challenger Designs cart a lot lately because my other large BGE in the BGE Modular Nest is out of commission. It needs to have its rings replaced and I also need to do a warranty claim on its base. I just haven't felt like dealing with it, so I've been using this one rather exclusively.
My cheese of choice today was Sargento Ultra Thin Cheddar Jack. I'm a big fan of the Ultra-Thin slices from Sargento because they melt effortlessly and take the shape of the burger. 
Look at those blankets of cheese! I like when the cheese hits the griddle and crisps up a little, giving you a cheese skirt. 

Double stacked and racked smash burgers waiting for their bun. But first….
When we get smash burgers at Drakes, they come with the best deep-fried tots so that's what we do at home. We run them at 355°f in a deep-fryer until golden brown, just a couple of minutes. As soon as they come out, we hit them with either popcorn salt or the same finely ground NMT Beef Rub v.2 recipe that we use on the burgers.  
Hulk Smash!
I love diet cheat day.
Here's a video from when we made these same burgers later this week.

Want more inspiration, ideas, and recipes? Please check out my two books from Ulysses Press: 
The Kamado Smoker and Grill Cookbook and 
The Offset Smoker Cookbook.

By: Chris
Title: Cheddar Jack Double Stack Smash Burger Sliders
Sourced From: www.nibblemethis.com/2021/03/cheddar-jack-double-stack-smash-burger.html
Published Date: 03/24/21

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Popular St. Louis BBQ joint launches ‘meat subscription boxes’, nationwide shipping – KSDK.com

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Popular St. Louis BBQ joint launches ‘meat subscription boxes', nationwide shipping  KSDK.com

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