North Carolina Mountain-Style BBQ Trout on Arteflame

Introduction

Fresh-caught mountain trout, kissed with herbs and drizzled in a light vinegar mop, gets grilled to perfection on the flat-top surface of the Arteflame. This North Carolina BBQ trout recipe harnesses the unique dual-zone heat of the Arteflame grill – starting with a 1,000°F sear on the center grate and then finishing gently on the flat cooktop for fully developed flavor and flaky, moist texture. With no lids, pots, or pans to manage, this recipe keeps things simple and delicious, just how grilling should be. Let’s get you cooking outdoors the right way — with fire, flavor, and finesse.

Ingredients

• 4 whole fresh mountain trout, cleaned and gutted (about 10–12 oz each)
• 4 tbsp unsalted butter, melted
• 1 lemon, sliced into thin rounds
• 4 sprigs fresh thyme
• 4 sprigs fresh parsley
• Salt and cracked black pepper, to taste
• 1/4 cup apple cider vinegar
• 1 tbsp honey
• 1 tsp crushed red pepper flakes
• 2 cloves garlic, minced
• 1 tbsp Dijon mustard
• 1 tbsp water
• Vegetable oil (for lighting grill)
• 3 paper napkins
• Hardwood firewood

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour vegetable oil on 3 paper napkins and place them in the center fire bowl of the Arteflame grill.
2. Stack hardwood firewood on top of the napkins.
3. Light the napkins and let the fire build for 20 minutes until flames are strong and the grill surface is hot.

Step 2: Prepare the Trout

1. Pat the trout dry with paper towels.
2. Season the inside of each fish with salt and pepper.
3. Place lemon slices, thyme, and parsley inside the cavity of each trout.
4. Brush the outside of each fish generously with melted butter.

Step 3: Make the Vinegar Mop

1. In a small bowl, whisk together apple cider vinegar, honey, Dijon mustard, water, red pepper flakes, and minced garlic.
2. Set aside for mopping during cooking.

Step 4: Grill the Trout

1. Start by searing each trout on the center grill grate of the Arteflame at 1,000°F for 1 minute per side to lock in juices.
2. Move the fish to the hotter inner zone of the flat cooktop to continue cooking indirectly.
3. Mop the trout with the vinegar sauce every few minutes.
4. Grill 6–8 minutes per side until the fish reaches an internal temperature of 130°F (remove at this point as it will rise to 145°F while resting).

Step 5: Rest and Serve

1. Carefully remove the trout from the grill.
2. Let rest for 5–7 minutes to finish cooking.
3. Serve whole with extra mop sauce or lemon wedges.

Tips

• Light the Arteflame easily and enjoy minimal cleanup after grilling.
• Butter enhances the flavor of grilled trout and prevents sticking.
• The Arteflame’s hotter cooktop zones near the center help caramelize the skin without burning.
• Always remove fish at 130°F to prevent drying out from carry-over cooking.
• Use hardwood for maximum heat and clean smoke flavor.

Variations

1. Citrus Herb Trout: Swap apple cider vinegar with orange juice and use rosemary and dill for a bright, fresh flavor.
2. Spicy Carolina Fire Trout: Add 1 tbsp hot sauce and chipotle powder to the mop sauce for a bold, smoky kick.
3. Garlic-Lemon Butter Trout: Infuse butter with garlic and lemon zest; use it generously as both a mop and a final drizzle.
4. Maple-Ginger Trout: Swap honey for maple syrup and add fresh grated ginger to the mop sauce for sweet heat.
5. Beer-Basted Trout: Use a splash of North Carolina pale ale in place of vinegar and pair it with mustard and brown sugar.

Best Pairings

• Roasted sweet potatoes with grilled green onions (perfectly cooked on the flat top)
• Grilled corn on the cob with butter and cayenne
• Collard greens sautéed right on the flat cooktop with garlic and bacon
• North Carolina coleslaw with vinegar-based dressing
• A cold North Carolina craft ale or sweet tea

Conclusion

This North Carolina-style BBQ trout shows just how versatile and powerful the Arteflame grill truly is. By combining high-temp searing with the gentle sizzle of the surrounding flat cooktop, you can create fish that’s beautifully crispy on the outside and juicy on the inside—no lid, no pans, just the fire and the flavor. Whether hosting a summer backyard BBQ or a crisp autumn mountain cookout, this recipe brings the best of both outdoor cooking and regional Carolina tradition.