Quote:
Originally Posted by agelesssone
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??
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Merv, you just gave out my mother's secret recipe for Merganzers!!!!