Love smoked fish. I have tried a similar warmed then cooled brine for fried chicken, so I think it’s a great idea for the trout. Will definitely try it!
You have some patience, Chef Tom! I love smoked trout so much that coming out of the smoker its "get in ma bellay!!" But that dip though.....thats money right there!
Hey chef Tom is this the same way you would just make a dish of smoked trout itself or just for dip? A video of making smoked trout filets if you do them any different would be great to see!
I just cracked open a smoked trout today for an early Xmas breakfast with my Mum. So tasty but I have leftovers, I'm trying to find ideas of what to do with the rest.
Now we're talking. Been looking for a recipe as I can get saba from the local Asian market for $3.99 pound but if I want to buy it already smoked, it's $24 a pound.
Love the hat! Also that dip looks killer!
That's a nice hat you got there Tom. When's the collab?
Yes need a collab! Two of my favourite bbq bros
I can always count on the legendary culinary skills of Chef Tom. 🥇
Awesome! A simple classic. And I love sporting the Chud's hat!!
I like the support for Chuds!
You’re awesome man, keep it up. you’re gonna blow up.
Perfect timing Tom ! My annual trip to The June Lake Loop for trout opener is right around the corner.
I love some fresh trout! Looks delicious. The dip is 🔥.
Yey, Chef Tom is back!
You make that look so good
Love this!!
Looks delicious! Definitely going to have to try this! Nice hat by the way!
Perfect timing April 1 is just around the corner this would make even the stockers taste great.
The next great recipe and I will give it a try asap 👍👍👍
Love smoked fish. I have tried a similar warmed then cooled brine for fried chicken, so I think it’s a great idea for the trout. Will definitely try it!
Talk about a flavor bomb.
I was thinking this was going to be recipe for rillettes at first, but this looks a lot better
That looks amazing!! I was wondering how long it would take for you to sample that trout after smoking.
I would be digging in ASAP!
Man does that looks good!
Thanks for watching!
You have some patience, Chef Tom! I love smoked trout so much that coming out of the smoker its "get in ma bellay!!" But that dip though.....thats money right there!
Thanks for watching!
Hey chef Tom is this the same way you would just make a dish of smoked trout itself or just for dip? A video of making smoked trout filets if you do them any different would be great to see!
Love the hat!
Great as always Tom. Question, have you shared what knife you are using? It looks like a Miyabi, but I can’t identify it.
www.atbbq.com/accessories/cutlery/knives/chef-s-knives/shun-premier-7-inch-santoku-knife.html
Sounds super interesting! May try this this weekend. Can't fire up the smoker with just one meal...
Can you please try making a bbq style Mexican torta ????
Looks delicious curious about the type of of wood pellets that you used.
BBQr's Delight-Hickory www.atbbq.com/bbqrs-delight-hickory-pellets-20lbs.html
Holy damn, im the first one! Chef Tom, love you, keep up the good work 🤘🥃🇺🇸
Thanks for watching!
Good job Donovan way to go !
I just cracked open a smoked trout today for an early Xmas breakfast with my Mum. So tasty but I have leftovers, I'm trying to find ideas of what to do with the rest.
sweet hat
Wow
What type of pellets
Hickory www.atbbq.com/bbqrs-delight-hickory-pellets-20lbs.html
Yalls gotta buy your salt brine. That's not a question it's an observation. :)
With all the spiciness, how can you taste to fish?
Now we're talking. Been looking for a recipe as I can get saba from the local Asian market for $3.99 pound but if I want to buy it already smoked, it's $24 a pound.
That should be great in this recipe. Please share your results! Thanks for watching.
Looked good but my thought is make it simple less is best sometimes your way laying the essence of the trout
Trout, eh?
Eh?
Nice 🧢