Trout cubes get a Lone Star rub and a slow 250°F smoke, glazed with barbecue sauce at 125°F, then finished to 140°F for that perfect burnt‑ends bite.
Seafood
Broiled Jerk Trout
Trout was marinated with bold spices and aromatics, cooked sous vide at 115°F for 45 minutes, then pan seared to perfection.