photo #1154843

Check out this breathtaking rainbow trout!! Brushed and basted with rendered chorizo fat. Seasoned simply with coarsley ground kosher salt, black peppercorn and a pinch of brown sugar. Stuffed lump crab meat, roasted garlic and red onion, crispy pork sausage, a bouquet of citrus and an aromatic garden of fresh herbs. Tied down with butcher's string, then slow smoked at 225F until 135F internal temp. These bad boys were so sweet, spicy, tender and flaking from the bone. Just crazy incredible. Paired with an ice cold locally-crafted, Bells Oberon, this campside centerpiece was served up family-style with a sunset view overlooking Great Lake Michigan.