Cedar-Planked Trout

Big Green Egg

PREP TIME

1 Hour

EGG TEMP

400°F/204°C

COOK TIME

30 Minutes

SERVINGS

1-4

CORE INGREDIENT

Fish

Ingredients

2 whole trout, cleaned
2 lemons, sliced
8 thyme springs
Big Green Egg Sweet & Smoky Seasoning
Olive oil

Accessories

Big Green Egg Seasoning, Sweet & Smoky

Add flavor to any dish by sprinkling Sweet & Smoky Seasoning on any of your favorite foods before co...

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convEGGtor

The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Grilling Planks

Plank cooking is a unique culinary method which originated with the Native Americans. The longstandi...

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Instructions

Step 1

One hour before the cook soak the planks in water.

Step 2

Set the EGG for indirect cooking with a convEGGtor at 400°F/204°C.

Step 3

Rub the fish with olive oil and season inside the cavity and outside with the Big Green Egg Sweet & Smoky Seasoning. Stuff the cavity of the trout with lemon slices and thyme sprigs.

Step 4

Remove the plank from the water and place it on the EGG for 2 minutes and then flip over. Place the prepared trout on the dry side of the cedar planks. Cook for 20 to 30 minutes or until the internal temperature reaches 145°F/62°C. The meat should be opaque and flake easily with a fork.

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