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Ron and Bob’s Method for Cooking Freshly-Caught Trout Recipe

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This recipe for Ron and Bob’s Method for Cooking Freshly-Caught Trout, by , is from Good Eats, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ron

Category:
Category:

Ingredients:  
Ingredients:  
Aluminum foil
Whole trout (including the head)
Salt and pepper

Directions:
Directions:
After the trout is cleaned, take aluminum foil, wrap up the whole trout (including the head), put it on any fire (coals, grate, or commercial barbecue). Poke small holes on all sides of the aluminum foil. Cook 10 minutes on each side. The foil acts as an oven. It cooks the trout uniformly. It is done when you notice the aroma. Whether you salt and pepper the trout before or after cooking makes no difference—but seasoning will bring out the flavor.

Personal Notes:
Personal Notes:
This recipe was taken—not by force—from a little old lady, a guest at the Heidelberg Inn in June Lake, CA, where Bob and Ron like to go every September.

 

 

 

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