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Sunday, July 21, 2019


Prep Time:30 Minutes
Cook Time:30 Minutes
Cook Temp:HIGH: 190 °C
Int Temp:60 °C


Prep Time:30 Minutes
Cook Time:30 Minutes
Cook Temp:HIGH: 190 °C
Int Temp:60 °C


  • 12 thin slices of bacon or speck
  • 2 whole rainbow trout about 500g (1lb)
  • 2 tblsp olive oil
  • 6 sprigs of fresh tarragon
  • Salt and freshly ground black pepper, to taste
  • NEED
  • Hark BBQ Grill Sheet or baking paper
  • Charcoal / briquettes
  • Handful of fruit wood chips or couple of banksia cones


This classic trout dish gives a crisp smoky bacon shell and a soft succulent pink flesh.


  • 1. Preheat the Hark Tri-Fire™ to 190°C (375°F).
  • 2. Place a Hark BBQ Grill Sheet or a piece of baking paper over the cooking grate in the main cooking chamber.
  • 3. Lay the bacon slices onto the mat and bake until half-cooked for approximately 10 minutes. The baking paper or Hark BBQ Grill Sheet will be fine at this temperature for the ten minutes it takes to part cook the bacon.
  • 4. Remove the sheet of bacon from the Hark Tri-Fire™ and allow to cool.
  • 5. Brush the inside and outside of each trout with 1 teaspoon of the olive oil, season with salt and pepper and then stuff with 3 sprigs of tarragon each. Set aside.
  • 6. Arrange the 6 bacon slices on a cutting board, slightly overlapping each other. Position a trout at right angles at one end then pick up the bacon to wrap the trout.
  • 7. Place the trout in the far end of the Hark Tri-Fire™ cooking chamber (away from the firebox) with the seam side down (use a BBQ Grill Sheet so the salmon won’t get stuck on the cooking grate).
  • 8. Smoke until the trout is cooked through which should take approximately 15 minutes.
  • 9. Move the trout to the firebox and remove the Hark BBQ Grill Sheet in order to crisp the bacon. Plate immediately and serve with a fresh garden salad

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