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...
See AccessoryconvEGGtor
The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...
See AccessoryGrilling Planks
Plank cooking is a unique culinary method which originated with the Native Americans. The longstandi...
See AccessoryInstructions
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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