Elevate your cooking with our Big Green Egg smoked trout recipe. Learn how to create mouthwatering, smoky perfection at home today.
Course
Main Course
Prep Time15minutes
Cook Time1hour30minutes
Servings4
Ingredients
4whole troutcleaned and scaled
1cupbrown sugar
1/4cupsoy sauce
3clovesgarlicminced
2tablespoonslemon juice
2teaspoonsblack pepper
1teaspoonpaprika
1teaspoononion powder
1teaspoondried thyme
1teaspoondried rosemary
1cuphickory wood chipssoaked in water for 30 minutes
Instructions
The Filleting Finesse
Prep the Trout: Rinse the trout under cold water and pat them dry with paper towels. Lay them flat on a clean surface.
Filleting Time: Using a sharp knife, make an incision behind the trout's gills and cut along the spine towards the tail. Repeat on the other side. Remove the head and tail, and voila, you've got two beautiful fillets.
Check for Bones: Run your fingers along the fillets to feel for any tiny bones. Tweezers come in handy for this delicate operation. Set your fillets aside.
Marination Magic
Mix the Marinade: In a bowl, combine brown sugar, soy sauce, minced garlic, lemon juice, black pepper, paprika, onion powder, thyme, and rosemary. Stir until the brown sugar dissolves.
Marinate the Fillets: Place the trout fillets in a shallow dish and pour the marinade over them. Ensure each fillet is coated evenly. Cover and let them swim in flavor in the fridge for at least 1 hour. The longer, the better!
Set the Stage
Soak the Wood Chips: While your trout is marinating, soak hickory wood chips in water for about 30 minutes. This ensures they'll produce that perfect smoky flavor.
Preheat the Big Green Egg: Fire up your Big Green Egg and set it to a smoking temperature of around 225°F (107°C). Add the soaked wood chips for that extra smokiness.
Grillin' Time
Prepare the Grill Grates: Clean and oil the grill grates to prevent sticking. You want those fillets to slide right off with ease.
Place the Fillets: Take the marinated fillets out of the fridge and place them on the preheated grill grates. Close the lid and let the smoking magic begin.
Flip 'Em: After about 30 minutes, carefully flip the fillets using tongs. Continue smoking for an additional 30 minutes or until the internal temperature reaches 145°F (63°C).
Serve and Savor
Check for Doneness: Use a meat thermometer to ensure your trout is perfectly cooked. The flesh should be opaque and flake easily.
Plate 'Em Up: Carefully transfer the smoked trout fillets to a serving platter. Garnish with fresh herbs if you're feeling fancy.