Knife sharpening

[snagged in outlet 3]

10 minutes ago, jdmidwest said:

Actually, cut head off after gutting them onsite in the stream at house before prep.   Kid named Maverick, about 5 years old, informed me that you were supposed to clean them at the cleaning station now.  He was full of questions, small striped mohawk down his head from front to back with a little ponytail and rest shaved.  His "Guardian" I referred to as his Grandpa, a tattooed feller almost my age that was catching his second limit for the day kept getting on to him for pestering me.  He said that was not his "Grandpa", but never did aknowledge his actual connection.  I doubt if the tattooed feller had any sisters left of fertile age to spawn with, so I doubt if he was "Dad".

Iced them, washed them again well, sprayed with olive oil and applied a good coat of Lemon Pepper Seasoning.  Tossed them on hot gas grill  with pecan smoke chips going on other side burner with some yellow squash in one foil packet and asparagus, bacon, parm cheese in another.  Seared the trout  till skin peeled on both sides.

Popped another Schafly and had some supper.  I even kept 2 intentionally just to have for supper.  Trout are better from the 11 pt, pinker and firmer flesh.  But, I do like liver from time to time, so a stocker fits in.

I was just making sure you weren’t destitute.  Otherwise I would have sent you some money.