Grilled Steelhead Trout

I’m still learning and experimenting on the Weber Genesis. Well, to be truthful, I haven’t ventured beyond the brined pork chops, steaks and hot dogs. For many reasons, I get nervous cooking other proteins on the grill. Like what if they aren’t fully cooked? And worse, what if they’re overcooked. And if we’re talking fish? The fear escalates. Skin is very sticky and what if it gets stuck to the grates? What if half of it falls to pieces and is forever lost to the grease trap? (I might be divulging a little too much of my nerotic behavior but these are my the thoughts that pop into my noggin when strategizing dinner prep. And maybe you have them too:)

But I had to get over it because this whole Steelhead Trout from Lassen had to be grilled.

This baby was 2lbs. I put some garlic salt in the cavity and on the body (probably about a teaspoon). I had some mandarins so I cut up two of them and put the slices in the cavity with 3 stalks of green onions and 4 slices of cooked bacon. I might have added more bacon if I had it.

I scored the skin on both sides.

Then I heated up the grill to 400 degrees with only two burners going. I then placed the fish on the indirect heat side (over the burner that was turned off). I closed the lid and let it cook for 20 minutes. Then I turned it over and cooked it for 15 more minutes.

The smokiness of the bacon infused in the moist flesh of the fish. It was really, really good. I would serve it next time with an acidic sauce like a mild chimichurry.
We loved it!

Brined chops and breaking in the Weber

We bit the bullet and caught up with the Jones’. We are now proud owners of a shiny, new Weber Genisis 310. She’s a beaut.

Summer Lovin’

There are so many great things about getting the grill including cooking outside, no stinky smoke inside, Chris is cooking now!, and lots more. But the best thing about the grill is the food. Grilled food looks and tastes so good. The perfect amount of crispy charring on the outside and the roasted insides make for delicious chops, hotdogs, corn on the cob, and burgers. (That’s what we’ve had so far. I’m looking forward to burning up a cedar plank with some Salmon soon).

Cedar plank (made by our fab contractor) photographed with radishes from his garden.

These chops come out perfectly! and the salad was refreshing too

Brined chops and mediterranean salad

Recipe for the chops:
2 thick pork shoulder chops (bone-in)
1/4 cup sea salt
1/4 brown sugar
4 cups water
1 tsp whole black pepper
1 tsp thyme
1 tsp oregano
1 bay leaf

Brine the chops by mixing the salt, sugar, herbs and water until the salt and sugar are dissolved. Put the chops in the water and let them soak in the fridge for 4 hours.

Take them out and let them sit on some paper towels for 20 mins before cooking. In the meantime, heat up your grill to 400 degrees.

Rub the rub (a dub, dub) on the chops and place on the grill. (Our rub was made by our contractor and is a spicy orange concoction) Let the chops cook for 6-8 minutes per side. I like to do the quarter turn half way through on each side to get the diamond char marks.

Take the chops off the grill and let them rest for 10 mins or so.

I served them with some caramelized onions and red peppers and a mediterranean salad. The salad is just some greens with Harley Farms feta (so damn good), cherry tomatoes, cucumbers, red onions and black olives with a drizzle of walnut oil and balsalmic vinegar.

What do you like to grill?