Campfire Trout with Herbs and Bacon Recipe

• 4 small butterflied whole trout (8 to 10 ounces each)
• Chefs Salt and Pepper Mix
• 1 medium lemon, thinly sliced
• Generous handful of mixed herbs, such as thyme, rosemary, chervil, and tarragon
• 4 pieces thinly sliced smoked bacon or turkey bacon

1. Build a campfire and place a grilling rack over it.
2. Open the grilling basket and place it over a cutting board.
3. Lay trout in the grilling basket opened up like a book.
4. Sprinkle flesh generously with salt and pepper mix.
5. Distribute lemon slices and herbs evenly among trout, laying ingredients on the left half of each fish.
6. Close the right half of the trout over the filling.
7. Secure each fish by wrapping a slice of bacon around its middle section.
8. Sprinkle outside of each fish with salt and pepper mix and close the grilling basket.
9. Set the grilling basket over the campfire, directly on the grill rack.
10. Cook, flipping the grilling basket occasionally, until trout are nicely browned, bacon is rendered, and each fishs flesh is opaque and flakes easily with a fork.
11. Remove from heat, open the basket, and transfer fish to a serving platter.

trout, salt, lemon, generous handful, bacon

Taken from www.chowhound.com/recipes/campfire-trout-with-herbs-and-bacon-10938 (may not work)