Try this recipe and enjoy the smokey flavours of this trout dish.


  • 1 cup of salt

  • ½ cup brown sugar

  • ½ cup of Rogers Ale from Little Creatures Brewing Company

  • 2 tbls honey

  • 2 litres of water

  • 4 Trout fillets skin on


  • 1.

    Mix brine well so as to dissolve the sugar.

  • 2.

    Soak fillets with the skin on for about 15 – 20 minutes.

  • 3.

    Remove from brine and pat dry before putting in you smoker or on the Bbq. Smoke for around 25 – 40 minutes until fish is flaking.

  • To smoke on your BBQ:

  • 1.

    Get some appropriate wood from BBQ’s R Us such as Mesquite or Hickory and using the smaller pieces put them on a triple layer of alfoil then lay that foil directly on to the BBQ burner by removing the cooking grate that sits above it.

  • 2.

    Have a spray bottle to hand in case any of the wood catches fire as smoke from that will be acrid and unpleasant tasting on the fish.

  • 3.

    Spray to dampen out the flame.

  • 4.

    Place the fish on the grill next to the wood or on a wire rack so that the smoke can surround the fish.

  • 5.

    Put the lid down and let the smoke do it job.

  • 6.

    When Trout is cooked remove from the BBQ and flake the fish off the skin and discard it.

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