“We’ve cooked more steaks on the gill”
Is that a new version of surf’n’turf?
;^)
As a matter of fact we do gills on the grill here too...(pardon my spelling...).
A friend of mine brought me a 9 pound steelhead (that’s a BIG rainbow trout to the uninitiated...) last year and I just put some onion and lemon slices in the body cavity with a little salt and pepper, and grilled it to perfection for dinner that night. Whole fish (yes, head and all...) are particularly easy to grill and the flavor is amaxing.
I cook on cast iron heated with hardwood charcoal. I use briquets to get things started, and add mesquite charcoal for some extra flavor. I have a source where I can get a 50 lb bag of mesquite for about $13, and it’s worth it!
I’ve got my requests out to a few of my hunter friends to let them know I’ll be glad to take any venison they don’t want this year. I’ve got a good meat grinder and a great recipe for pemmican, and I sure would like to put up 20-30 pounds of raw venison as pemmican jerky this year. My wife vacume bags it once it’s dry and cool, and it will keep almost forever like that.
These vegans just don’t know what they are missing....