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Thick-cut, hearty bacon may seem like it doesn’t belong next to a light, flaky fish, but the hickory flavor is a natural fit with trout cooked over cedar planks.


  • 4 slices Hickory Smoked Bacon (par baked until pliable) 
  • 2 medium whole trout 
  • Lemon pepper seasoning to taste 
  • 8 lemon slices, thin rings 
  • 2 tablespoons parsley sprigs 
  • 1 teaspoon garlic, thin sliced 
  • 4 rosemary sprigs 
  • 6 cloves garlic 
  • 2 cedar planks, soaked


  1. Set the EGG for Indirect cooking at approximately 300°F.
  2. While the EGG heats up, take a paper towel and carefully pat trout skin and flesh dry
  3. Brush your fish with olive oil and season with lemon pepper
  4. Carefully slice open your trout. Fill the inside with lemon slices and parsley.
  5. Make 3 or 4 diagonal slashes to the bone in each side of the trout (this speeds up the cooking and allows for better absorption of the flavors)
  6. On a clean work surface, lay down two strips of your par-cooked bacon
  7. Place stuffed trout over bacon
  8. Top the fish with thinly sliced garlic and wrap bacon around the trout 
  9. Use a rosemary sprig to pierce through the bacon and fish to hold bacon in place
  10. Top with thin lemon slices.
  11. Remember to soak your cedar planks! 
  12. Smoke the trout on the EGG until the bacon is sizzling and crisp and the trout is cooked through (140 degrees in the center), about 30 minutes

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