01-11-2010, 07:30 PM
Now I can relate to that. First trip to Pelican, we had a chef with us. So I went out and brought back a limit of gills. He cooked and we gorged!
Good stuff there.
But a nice Uinta trout, or Brookie, fresh caught, piece of bacon and a littl garlic powder (Italian, what can I say) cooked over an open flame, then smothered with lemon ....it is heaven. But I am talking 12" or pan size trout/brook
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Good stuff there.
But a nice Uinta trout, or Brookie, fresh caught, piece of bacon and a littl garlic powder (Italian, what can I say) cooked over an open flame, then smothered with lemon ....it is heaven. But I am talking 12" or pan size trout/brook
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