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Smoked Trout Burnt Ends

These Smoked Trout Burnt Ends are cubed pieces of trout seasoned, smoked on my Ninja Woodfire Grill, then covered in a BBQ glaze to create some flavorful bite-sized nuggets.

Gather the ingredients.

  • 1 lb. Trout, skin off, diced into large cubes
  • Cattleman’s Grill Lone Star Brisket Rub
  • G Hughes Sugar Free BBQ Sauce
  • Ninja Woodfire Grill

Let’s go to work.

  1. Season the cubed trout on all sides with Cattleman’s Grill Lone Star Brisket Rub.
  2. Preheat the Ninja Woodfire Grill to “Smoke” at 250 °F.
  3. Place the cubes in the air fry basket and space evenly to allow smoke to flow around each piece.
  4. Smoke until the trout reaches an internal temperature of 125 °F.
  5. When the trout reaches 125 °F, remove the rack from the smoker and place the cubes in a bowl and glaze with barbecue sauce.
  6. Return the cubed trout to the rack and continue smoking until they reach an internal temperature of 140 °F.
  7. ‘Nuff said! Plate up some of those Smoked Trout Burnt Ends and enjoy!

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