This amazing recipe will treat you to a Lake Trout taste experience that you didn't know you've been waiting for. You'll have just as much fun preparing it as enjoying the final result!
2 tablespoons Wright's Hickory Seasoning Liquid Smoke
Directions
1. Clean and fillet Lake Trout, leaving the skin on.
2. Prepare grill.
3. Put ¾ cup Brown Sugar in a small bowl and add just enough lemon juice to stir into a thick syrup.
4. In another small bowl, melt ¼ lb. of butter (45 sec. in the microwave) and stir in 2 tablespoons of Wright's Hickory Seasoning Liquid Smoke.
5. When the grill is heated to the desired temperature, place the fillets skin-down on the grill.
6. Baste the fillets with the Butter and Liquid Smoke, spreading it liberally and evenly across the entire surface of the fillets.
7. Sprinkle Onion Powder, Garlic Salt and Parmesan Cheese across the surface of the fillets. A light sprinkle of each will provide plenty of flavor, but add more to taste if desired.
8. Lightly sprinkle a few pinches of Bad Byron's Butt Rub Barbecue Seasoning over the surface of the fillets. It is important to use this seasoning sparingly and not drop big clumps in any one area. It's there to add just a little tang for the palate. Too much, and you'll overpower the sweet & smoky flavor.
9. If you're using a charcoal Weber or similar grill, you'll want to cook the fillets from 10 to 15 minutes or until a fork will not stick when pulling it out of the fillet. For the slower, indirect heating method of the Holland propane grill, cook about 21-25 minutes.
10. About 1/3 into the cooking time, baste the fillets with the Brown Sugar/Lemon Juice syrup. The consistency should be thick enough for the syrup to remain on the surface and be cooked into the fillet for a golden brown finish.
11. Repeat the Brown Sugar/Lemon Juice basting 2/3 into the cooking time.
12. When the fillets are done, place them skin-down on a platter using a large spatula. If the skin remains on the grill, fine. Remove it and discard. Otherwise, the skin will usually stay on the platter when the fillets are removed and placed on a dinner plate.
If desired, garnish the platter with lemon wedges, sliced peppers, parsley, a small cup of tartar sauce or whatever your favorites may be. Now, sit back and enjoy this most unusual and exquisite taste with wild rice or your favorite style potatoes and vegetables. Pichot Vouvray is the recommended wine to accompany this gourmet fish feast, but a Riesling, Chardonnay or Pinot Grigio work well, too.
Nobody knows what the sweet & smoky trout might taste liked the next day. There never have been leftovers.
