"The recipe couldn't get much simpler then this," McCardell explained. "Clean your trout, scale on, hang on an iron hook through the mouth and cook over an open fire, turning once. No salt, no pepper, no lemon juice. Nothing except the fish, the fire and a little hardwood smoke. Remove from hook and peel back the skin. If done right the fish are moist, tender and fall right off the bone, but enough to stay intact in large chunks.