Slow Smoked Trout
This approach works particularly well with smaller fish. We're not all trophy seekers.... It's not worth trying on a windy day. Choose a day when you're feeling relaxed and not too desperately hungry.
Toss your gutted trout into a plastic bag with olive oil, salt, and black pepper. One packet of soy sauce adds an interesting but optional touch. Let them marinate for an hour.
Make a small fire and let it burn down to coals.
Place the trout on a metal grill with a long handle (Lightweight, fold-up grills are available in all camping stores). Apply your engineering skills and prop the grill to keep the trout about 6-8 inches above the coals. That way you can use your free hands to massage your companion and drink Pinot Noir.
Toss moistened shavings or twigs of sweet-burning hardwood onto the coals to maintain an evolution of fragrant smoke. Periodically baste the fish with your marinade until it's all gone.
This is going to take a minimum of a half hour, more for bigger fish. You'll know you're done when the meat falls off the spine with a flick of the fork.
Toss your gutted trout into a plastic bag with olive oil, salt, and black pepper. One packet of soy sauce adds an interesting but optional touch. Let them marinate for an hour.
Make a small fire and let it burn down to coals.
Place the trout on a metal grill with a long handle (Lightweight, fold-up grills are available in all camping stores). Apply your engineering skills and prop the grill to keep the trout about 6-8 inches above the coals. That way you can use your free hands to massage your companion and drink Pinot Noir.
Toss moistened shavings or twigs of sweet-burning hardwood onto the coals to maintain an evolution of fragrant smoke. Periodically baste the fish with your marinade until it's all gone.
This is going to take a minimum of a half hour, more for bigger fish. You'll know you're done when the meat falls off the spine with a flick of the fork.
