Rob's Trout In Foil

Grant Lake is not the prettiest lake in the June Lake Loop, but it has many Trout. Brown trout the rarity, Rainbows a plenty. The last two weekends we went to Grant. About six hours to get there, but well worth the drive. Last weekend I actually caught my limit. This weekend I got skunked. I prefer the catch and release method personally and I don't dine on fish. Rob loves fishing and loves to eat his fresh catch. Being the Anti-fish gal I am, he cleans and prepares the fish. He even will unhook my fish. It must be love.

Rob's Trout In Foil

Whole Fresh trout, cleaned, scales on
sliced lemon
lemon wedges
Lawry's Garlic Salt
Fresh Cracked Pepper
Cajun Seasoning Sauce
pats of butter
aluminum foil

Tear a large, heavy duty piece of aluminum foil. Rinse your trout. Sprinkle the inside of the fish with seasonings. Sprinkle a little lemon, place a few lemon rounds inside and a pat or two of butter. Wrap the trout in the foil.

Repeat with the remaining ingredients.

Place aluminum foil wrapped trout on your heated grill and cook. Cook trout on each side for about 5 minutes. Remove from grill allow to cool for a few minutes. Carefully unwrap the foil to avoid steam burns. To insure a cooked trout the eyes will be white. If the eyes are not white, re-wrap and put the fish back on the barbie. Once cooked allow to cool a bit. Using a fork loosen the scales and peel the skin off the fish. Once all of the scales are removed from the body, carefully loosen the meat from the head. Very carefully pull the head and the skeleton away from the the meat. There are a lot of bones in trout. If you do this carefully, the skeleton will be attached to the head. The car cuss is kinda funky looking, Halloween like. Everyone who has tried the trout this way LOVES it. No need for tartar sauce.

It's Not Just for Steak

Just got home from camping in the Sierras. This weekend while camping, I experimented with condiments to make a marinade. Ingredients were limited as the Men did the shopping. The guys bought two large packages of chicken. 6 bone in breasts and about a dozen boneless skinless chicken breasts. They must have thought they were serving an army. Anyhow, using a few simple ingredients I whipped up a tasty marinade.

Grant Lake Chicken

Chicken Breasts
A-1 Steak Sauce
Lawry's Seasoning salt
Barbecue Sauce
Fresh cracked pepper

Clean chicken. Sprinkle both sides with Lawry's Seasoning Salt. Pour a little A-1 over the chicken. Stir. Pour a little Barbecue Sauce over the chicken. Stir again. Sprinkle a little fresh cracked pepper over the chicken. Stir and allow chicken to marinate for a little while.

Barbecue until juices run clear. Enjoy