Best yet is to take a Jack and gut it. Leave the head on, slit the skin open from back to belly 3 or 4 times on each side, put garlic&sea salt seasoning on the inside and lemon/pepper seasoning on the outside, and wrap in tinfoil. Throw this on the grill and you have yourself one delicious trout. When you open the tinfoil, the skin sticks to it exposing the meat. The meat flakes right off of the bone, yielding boneless bite after boneless bite. Delicious. Try it with pellet heads too. It's the only way to make stock trout edible.

I like to saute mine in the dumpster.

Cold

slabdaddy

Best yet is to take a Jack and gut it. Leave the head on, slit the skin open from back to belly 3 or 4 times on each side, put garlic&sea salt seasoning on the inside and lemon/pepper seasoning on the outside, and wrap in tinfoil. Throw this on the grill and you have yourself one delicious trout. When you open the tinfoil, the skin sticks to it exposing the meat. The meat flakes right off of the bone, yielding boneless bite after boneless bite. Delicious. Try it with pellet heads too. It's the only way to make stock trout edible.

Completely agree that this (or something close to this) is the best way to eat pellet heads.  Only definite improvement would be to replace the grill with the coals of a good campfire. :)

 
Why is it that EVERYTHING seems to taste better when wrapped in tin foil and cooked directly in hot coals?  I could sit down and eat a dozen ears of corn or 6 baked potatoes when done that way....
 
I'm gonna have to leave a wally whole, gutted and gilled and try one that way someday.  Not that it needs it but a little healthier than pan frying or deep frying the majority of the time.
 

The last rope I saw was Slicks Pink one

Although UFA members must use a Green rope, It's in the rules.

eyesandgillz

Cold

slabdaddy

Best yet is to take a Jack and gut it. Leave the head on, slit the skin open from back to belly 3 or 4 times on each side, put garlic&sea salt seasoning on the inside and lemon/pepper seasoning on the outside, and wrap in tinfoil. Throw this on the grill and you have yourself one delicious trout. When you open the tinfoil, the skin sticks to it exposing the meat. The meat flakes right off of the bone, yielding boneless bite after boneless bite. Delicious. Try it with pellet heads too. It's the only way to make stock trout edible.

Completely agree that this (or something close to this) is the best way to eat pellet heads.  Only definite improvement would be to replace the grill with the coals of a good campfire. :)

Why is it that EVERYTHING seems to taste better when wrapped in tin foil and cooked directly in hot coals?  I could sit down and eat a dozen ears of corn or 6 baked potatoes when done that way....

I'm gonna have to leave a wally whole, gutted and gilled and try one that way someday.  Not that it needs it but a little healthier than pan frying or deep frying the majority of the time.

Definately try it with the eyes. Only don't use lemon pepper and garlic. Use butter (not margerine or oleo) and mince some sweet onions to put in the belly cavity, then squirt all over with lemon juice from a plastic lemon. Trust me.