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Grill Smoked Trout

2 whole 10- to 12- ounce fresh trout, boned and butterflied
1/4 cup coarse sea salt or kosher salt
Parsley sprigs, for garnish
2 or 3 handfuls hickory chips

Rinse the trout in cold water. In a large bowl or crock, dissolve
the salt in about 2 quarts of water. Add the trout and additional
water to cover them, if necessary. Cover the bowl and refrigerate
the trout for 24 hours, (The fish will firm up in the brine.)

Soak the hickory chips in water to cover for at least 30 minutes.
Prepare a medium fire in a covered charcoal grill, then push the
hot coals to the side. Or prepare an indirect fire in a charcoal
grill according to the manufacturer's directions. Oil the grill

Remove the fish from the brine, rinse under cold water, and pat
dry on paper towels.

Just before cooking, toss the wet hickory chips onto the hot coals
or add to a gas grill according to the manufacturer's instructions.
Place the trout, skin side down, on the side of the grill away from
the coals. Smoke for 40 minutes without turning and without opening
the lid. Present the whole trout on a platter, garnished with
parsley sprigs.


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