Good Real Food

Last week I had the idea to smoke a trout on our BBQ and it was so good that we ate it before I had a chance to take a picture! Slow cooking and smoking the fish gives it a rich and robust flavor. It is really easy and the trout can be used in many ways once it is smoked. We ate it right off the grill, but it is also good cold on salads, as an appetizer, or mixed with a soft cheese as a dip. Note that this kind of smoking (hot, not cold) does not preserve the fish, so eat it within a few days of cooking.

What to do:

1) Soak a few cups of wood chips in water. I used store bought hickory wood chips, but I hear that oak and alder are great.

2) While the wood chips soak, start the coals in the grill.

3) Drain the wood chips and place on top of the hot coals.

4) Place the whole cleaned and gutted trout skin side down on the grill.

5) Put the cover on the BBQ with a small vent open.

6) Check in on the fish in about a half an hour. To slow cook the trout will take from a half hour to an hour depending on the size.

 Enjoy!

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