This trout dish turns smoky and succulent in a stove-top smoker. This recipe first appeared in our June/July 2011 BBQ issue along with our story Classic ‘Cues.
- 12 slices bacon
- 2 whole rainbow trout (about 1 lb. each), cleaned
- 2 tbsp. olive oil
- Kosher salt and freshly ground black pepper, to taste
- 6 sprigs tarragon
- Heat oven to 375°. Place bacon on a rimmed baking sheet, and bake until half-cooked, about 10 minutes. Remove from oven, and let cool. Brush inside and outside of each trout with 1 tbsp. oil, season with salt and pepper, and stuff with 3 sprigs tarragon each; set aside. Arrange 6 bacon slices, overlapping slightly, on a cutting board parallel to you. Place I trout over middle of bacon perpendicular to you, and wrap trout in bacon, arranging it seam side down on the rack of a stove-top smoker. Repeat with remaining bacon and trout.
- Prepare stove-top smoker according to manufacturer’s instructions, using apple or pecan wood shavings (see Fuel and Flavor); place rack with trout inside. Smoke until fish is cooked through, about 15 minutes. Heat broiler to high and arrange a rack 4″ from broiler element. Transfer trout on smoker rack to a baking sheet and place under broiler; cook until bacon is crisp, about 2 minutes.