- 4
Ingredients
- You'll also need:
- 4 whole trout (each 12 to 16 ounces)
- Coarse salt (kosher or sea) and freshly ground black pepper
- Poblano and Corn Relish
- 8 slices bacon
- Divided grilling basket; 8 pieces butcher's string, each about 6 inches long; 2 cups wood chips or chunks (preferably hickory or pecan) or pecan shells, unsoaked; cooking oil spray
Preparation
Step 1
1. Rinse the trout, inside and out, under cold running water, then blot dry, inside and out, with paper towels. Season the cavity of each trout with salt and pepper. Spoon a little of the Poblano and Corn Relish in the cavity of each fish; save the remaining relish for serving. For each trout, place a slice of bacon on a work surface and place the trout on top. (The bacon slices will be parallel to the trout.) Secure the bacon by tying it crosswise in two places with butcher's string. Spray the grilling basket with cooking oil spray. Carefully place the 4 bacon-covered trout into the grill basket and close securely.
2. Set up the grill for direct grilling and preheat to medium-high. If using a gas grill, place all of the wood chips or chunks or the pecan shells in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-high. If using a charcoal grill, preheat it to medium-high, then toss all of the wood chips or chunks or the pecan shells on the coals.
3. When ready to cook, place the grilling basket with the trout directly on the grill grate. Grill the trout until nicely browned on the outside and cooked through, 6 to 10 minutes per side. To test for doneness, insert a slender metal skewer into a trout for 20 seconds: It should come out very hot to the touch.