This is the way I do it, pretty easy

Yup the head has some of the best meat on it. The cheeks are great and all around the top of the head. Its not a lot of meat but its very flavorful.

you also keep a little more of the meat behind the head. I usually coat in olive oil and sprinkle with lemon pepper and Old Bay then bake on 400 or grill for about 20 minutes. Just do not overcook. The stockies in Lower Mountain Fork that have been in the stream for a while can be very good eating. I have caught many out of there that had pinkish orange meat. Cold flowing water is the key. I have 12 in the freezer right now. I should have eaten some fresh but already had several nights of dinner planned.

I got a couple of limits at BB this weekend as well.

I gut them and cut the heads off (I don't like them eyeballing me). Leave the skin on. Then brush with olive oil, sprinkle with lemon pepper and grill until flaky and tender. Good Eats!

sprinkle with salt and pepper inside and out, put a tab of butter and some onion inside the cavity, wrap in foil, throw over the coals or bake in oven or on the grill, about 10 minutes per side, unwrap and squeeze a little lemon juice on them and eat, they are not bad at all like this. I have another recipe I got out of a Grady Spears cookbook. it is made in a cast iron skillet, I will try to dig it up, it is really good.

Cedar plank on the BBQ is pretty good! You can use a variety of different toppings when you cook them this way. My son took jalapeno jelly and spread over the top of the meat and then layed some orange slices on top of the jelly. Sounds funky, but it was real tasty. The key is to make sure the wood is thorough soaked in water and cook them slowly on very low heat. If you have a multi burner BBQ you can turn off some of the burners and place the wood plank directly over the burners that are shut off. Let the low heat inside the BBQ lid do the cooking! Yummy stuff cooking on cedar planks!