Take some ice-fished Dollies and butterfly them. Soak them in a mild salt solution to remove any blood. About 1/2 hour. Dry and brush with Steens Cane Vinegar with equal parts Brown Sugar, and a dash of vegie oil. Let air dry to the Infamous Pellicle. Not long for this one. Meanwhile, peel some spuds, onions, and carrots. Quarter everything. Boil until very nearly done. Brush with goose fat or bacon fat, or veggie oil and put in a 9X13. Lay the trout over. Smoke at the highest temp until done. With us, it was 250 for about 35 minutes. Our trout are lean and mean. Brush everything again with goose fat before serving. Serve with my tartar sauce, or any tartar sauce. You Southern folks seem to like it sweet, and we Northerners like it tart.
