How to Smoke Trout | Smoked Trout Dip
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- Опубликовано: 6 сен 2024
- Chef Tom fires up the Yoder Smokers YS640s Pellet Grill to show us How to Smoke Trout and how to turn your smoked trout into a Smoked Trout Dip!
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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 love some fresh trout! Looks delicious. The dip is 🔥.
Perfect timing Tom ! My annual trip to The June Lake Loop for trout opener is right around the corner.
I like the support for Chuds!
Perfect timing April 1 is just around the corner this would make even the stockers taste great.
You’re awesome man, keep it up. you’re gonna blow up.
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!
Yey, Chef Tom is back!
Talk about a flavor bomb.
I was thinking this was going to be recipe for rillettes at first, but this looks a lot better
Can you please try making a bbq style Mexican torta ????
You make that look so good
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!
The next great recipe and I will give it a try asap 👍👍👍
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.
Looks delicious! Definitely going to have to try this! Nice hat by the way!
Sounds super interesting! May try this this weekend. Can't fire up the smoker with just one meal...
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!
Love this!!
Man does that looks good!
Thanks for watching!
Wow
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
Love the hat!
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
Yalls gotta buy your salt brine. That's not a question it's an observation. :)
Holy damn, im the first one! Chef Tom, love you, keep up the good work 🤘🥃🇺🇸
Thanks for watching!
Good job Donovan way to go !
sweet hat
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.
With all the spiciness, how can you taste to fish?
What type of pellets
Hickory www.atbbq.com/bbqrs-delight-hickory-pellets-20lbs.html
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 🧢