Coaled and Tinned Trout Recipe
- 1 whole (10 ounce) trout, pan-dressed
- 2 tablespoons butter
- 2 tablespoons lemon juice
- 1 teaspoon honey
- ½ teaspoon ground cayenne pepper
- ½ teaspoon lemon pepper
step 1: Place trout on center of a sheet of foil. Rub the inners of the trout with the butter. Drizzle lemon juice and honey all over the trout, inside and out.
step 2: Sprinkle chile pepper inside as well. Sprinkle a little water (to keep it moist).
step 3: Place other sheet of foil on top, roll sides tight. Place package directly on top of hot briquettes and pile 5-10 briquettes on top of package.
step 4: Cook for 8 to 12 minutes, or until you can hear it sizzling. Cool, cut open foil, and then enjoy.