Originally Posted by agelesssone (Post 37615)

Hmmm, geckel. I've always thought that you grilled the trout on a thin cedar plank, basted with butter, sprinkled with rosemary and/or thyme, sea salt, and coarse ground black pepper.

After letting in bake on the grill for 25 minutes, you removed it from the heat, scraped the trout into a garbage can and ate the cedar plank. Have I been doing it wrong all these years??

Originally Posted by geckel (Post 37618)

Yep, that's right Merv. You can get a whole months worth of fiber in one meal...but the splinters could be a pain in the butt haha (pun intended).

Originally Posted by agelesssone (Post 37615)

Hmmm, geckel. I've always thought that you grilled the trout on a thin cedar plank, basted with butter, sprinkled with rosemary and/or thyme, sea salt, and coarse ground black pepper.

After letting in bake on the grill for 25 minutes, you removed it from the heat, scraped the trout into a garbage can and ate the cedar plank. Have I been doing it wrong all these years??

Originally Posted by Transplanted Sportsman (Post 37647)

Merv, you just gave out my mother's secret recipe for Merganzers!!!!

Originally Posted by fishfindergeneral (Post 37996)

Today was the day!!!! Roxana arrived around 6am. She is 10lb 8oz, 21.5 inches. A keeper for sure. :)