Northwest Arkansas Democrat-Gazette
Grill puts the smoke in trout
No bones, no mess just sizzle
A fitting conclusion to a day of trout fishing at the White River below Beaver Dam is feasting on the catch of the day.
We’ve fixed grilled trout and deep-fried trout on the back porch here at the shackri-la. Not long ago we stumbled upon a way to smoke a mess of trout filets that’s quick and easy. It’s become our latest favorite route to a delicious trout dinner.
The beauty of this recipe is twofold. There are no bones to fuss with, as is the case with cooking whole trout. Plus, it’s fast. Once the fish is smoking on the grill, it’s ready in 45 minutes or less. Here’s what to do:
Filet two or more trout as you would a crappie or black bass, but leave the skin on. Next, make a brine. Dissolve one-quarter cup brown sugar and two tablespoons salt in a quart of cold water. Add the trout filets and let them soak in the brine refrigerated for an hour, or up to four hours.
We’ve been soaking our trout filets for an hour and they come out perfect.
Soak a hickory chunk, hickory chips or other smoking wood in water for 15 or 20 minutes. Get your charcoal grill set up for indirect cooking. That is, once the coals are hot, scoot them over to one side of the grill. Place a hickory chunk, or the hickory chips, directly on the hot coals. Brush the cool side of the grill with vegetable oil to keep the fish from sticking. Arrange the filets skin side down on the cooler side of the grill away from the coals.
Close the lid. You want the temperature inside the closed grill to be about 300 degrees. If your grill doesn’t have a thermometer, you can stick a meat thermometer through one of the vents in the lid to read the temperature. Just guessing is an option.
A gas grill will surely work, but we’re inexperienced in the ways of cooking with propane. Here at the shack-ri-la it’s briquettes or bust. And we like hickory chunks, not chips.
If using a kettle grill, put the lid on so the vents are over the fish. That draws more smoke over the filets. Smoke the trout for 30 to 45 minutes until it’s a lovely brown color and ready to serve.
Smoked trout filets make a fine main course served with cole slaw, fries or whatever sides sounds tasty. Or, chill them in the refrigerator for a couple of hours or
Enjoy the best of both worlds and smoke enough trout for dinner and save the rest for later on a snack tray with some cheese, crackers and veggies.
overnight. Cut them in to chunks for an appetizer.
Enjoy the best of both worlds and smoke enough trout for dinner and save the rest for later on a snack tray with some cheese, crackers and veggies.
Observant readers may wonder why there aren’t more pieces of smoked trout in the photo with this story.
Well, when we chowed down, the smoked trout was so good there was only one filet left by the time we got around to taking a photo.
Truth is, we headed back to the White River the next day to catch more trout, but got skunked. That’s only the second time in years of fishing over there that we didn’t catch one fish.
That figures, since we really wanted more smoked trout. Should have taken some dynamite the color of Power Bait. Har har.
It’s a good excuse to go back to the river again, especially now that the trees are getting pretty.
Flip Putthoff can be reached at fputthoff@nwadg.com.