Smoked Trout

• Clean & cool fish ASAP after catching. (Remove head and fins when skinning.)
   

  "The Recipe"
   

  1. Soak hickory chips in hot water about an hour.
  2. Build a hot charcoal bed and move to the outer edges of the BBQ pit.
  3. Place soaked hickory chips on charcoal.
  4. Combine:
     1/3 Stick Butter or Margarine
     1/2 Tsp Garlic Powder
     1 oz Lemon Juice
  5. Microwave to blend ingredients above.
  6. Brush mixture above inside & outside of each trout.
  7. Wrap 2 strips bacon around each fish.
  8. Place fish in center of grill away from charcoal.
  9. Done when bacon is cooked. (Turn over once. 15-30 minutes, depending on heat)
  10. Break bacon away with a butter knife.
  11. Lift one side of fish away from back with knife.
  12. Lift all bones out in one piece.
      
      Just great tasting trout left with no bones.
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