BACON WRAPPED CEDAR PLANKED TROUT
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
- Set the EGG for Indirect cooking at approximately 300°F.
- While the EGG heats up, take a paper towel and carefully pat trout skin and flesh dry
- Brush your fish with olive oil and season with lemon pepper
- Carefully slice open your trout. Fill the inside with lemon slices and parsley.
- 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)
- On a clean work surface, lay down two strips of your par-cooked bacon
- Place stuffed trout over bacon
- Top the fish with thinly sliced garlic and wrap bacon around the trout
- Use a rosemary sprig to pierce through the bacon and fish to hold bacon in place
- Top with thin lemon slices.
- Remember to soak your cedar planks!
- 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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