Smoked Rainbow Trout

Serves 4

4-5 whole Rainbow trout, cleaned and rinsed

2 cups water

¼ cup granulated sugar

¼ cup salt

2 tablespoons chili powder

2 tablespoons garlic powder

Bamboo skewers, cut into 2-3 inch pieces

Alder wood chips or chunks

Mix water, sugar, salt, chili powder and garlic powder in a large bowl until dissolved. Place in sealable plastic bag large enough to hold fish. Place trout in bag; marinate over night.

Drain trout and pat dry. Put trout between two layers of paper towels and let stand for 30 minutes.

Start smoker. Put 1 length of bamboo skewer inside each trout belly to hold it open. Smoke trout about 8 – 10 hours (according to smoker instructions).

Serve with steamed vegetables and a fine white wine.