Smokey Grilled Trout-in-a-Pouch

Jamie: The first time I had trout I was about 14. We were in the Smoky Mountains and caught some fish, but all we had to season it with was butter and salt. That was enough. Even now anytime I have trout I remember Bobby, Daddy, Mama, and me eating on that mountain.

Ingredients:

2 8-ounce boned whole trout
Salt and freshly ground black pepper
2 tablespoons unsalted butter, cut into cubes
8 sprigs fresh thyme
6 thin lemon slices
Wood chips, soaked for 30 minutes and drained

Instructions:

Rinse the fish and pat dry with paper towels. Season Þ sh inside and out with salt and pepper. Scatter the butter cubes in the trout cavities and lay 4 of the thyme sprigs and 3 of the lemon slices in each. Wrap each fish in a double layer of heavy-duty foil.

Prepare the grill for medium direct heat. Scatter the wood chips in the grill. When they are smoky, lay the fish packets on the grill grate and cover grill. Cook about 3 minutes per side or until the trout flakes easily when tested with a fork.

Servings: 2
Prep Time:
Cook Time:
Difficulty: Easy

from The Deen Bros. Y'all Come Eat

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