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Bacon Wrapped Barbecued Trout




Source of Recipe


Internet


List of Ingredients




4 small trout (dressed, but head on)
2 tablespoons Old Bay Seasoning
3/4 lemon, very thinly sliced and then cut in half-moons
1 small bunch fresh thyme
8 thin slices bacon




Recipe



Preheat half of a gas grill to medium-high or start charcoal briquettes (see note). Rinse the fish inside and out and pat dry with paper towels. Rub the inside of each trout with 1/2 teaspoon of the seasoning and lay a few lemon slices and a quarter of the thyme in each cavity. Carefully wrap two bacon slices around each fish from the tail to the head, affixing the ends of the bacon with toothpicks. Rub the outsides of the fish with the remaining seasoning.

If using charcoal, spread the ashed-over briquettes under half of the grill grate, creating a hot zone and a cool zone. Rub the grill grates with a bit of oil and place the fish on the cool side. Cover and grill for 5 minutes. Using two spatulas, carefully flip the fish over, cover and cook on the second side for 5 more minutes. (The fish is cooked through when the eyes are opaque white and a knife inserted near the dorsal fin (the top of the fish) reveals flaky, opaque white at the backbone.) If the fish is still translucent, cover the grill and continue to cook for a few more minutes.

Transfer the trout to the hot side of the grill and cook uncovered until the bacon is crisped, about 40 seconds per side. Serve immediately.

Note: To check grill temperature, count the seconds you can hold your hand, palm side down, 2 to 3 inches above the rack, until it feels uncomfortable: 3 seconds for medium-hot.