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Hope your right JoeDog, we are going to try it once it gets nice enough to go out and fire up the grill.
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Quick tip for preparing bigger trout. Be sure to remove the strip of pin bones before cooking. You can also just eat around them if you know they are there but I feel better removing them in younger people are eating the fish. Some people think trout are really boney and it's all because of those pin bones. If you're frying them up and they aren't very big (14" or less) then they usually soften up enough that they aren't noticeable. If I am blackening or grilling then I always remove them.
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I do fillet my trout. I use 50/50 mix of Andy’s red n white seasoning. I grill them. Almost as good as fried fish.
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