Smoked Oysters

Unknown

I want to smoke some oysters in the shell. Has anyone ever tried this? I need some advice before I burn-up a couple of dozen oysters.[p]Thanks,

Gretl

Curt,
I've smoked oysters that came in a pint container, and I've cooked fresh mussels in the BGE that came out very well. For those, though, it wasn't so much smoking as just steaming them open. I put a large pan with the mussels, some garlic, white wine, and herbs on some firebricks that had been preheated to about 350 or so. I just checked them and after about 10 minutes, they were all opened and just wonderful. I have to slam outta here now or I'd be more specific. My guess for oysters in the shell is that you'd do them pretty much the same way, but maybe a bit lower temp and add some smoke to the coals just after they open. and leave them in longer so they sort of shrink up a bit. Just a guess; we haven't seen any fresh oysters in the shell where I live. Sob!
Cheers,
Gretl

Unknown

Curt,[p]I just BGE'd some oysters last week, and they were great! I put them on the halfshell, drizzled a little olive oil, sprinkled a little bread crumb/parmesan mix, and then rested the shells in a bed of rock salt. I grilled them at 500* for 5 minutes. [p]Hope this helps.[p]Carmen

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Carmen Turillo,
I combined your suggestions with Gretl's and the recipe in the book. Cooked 1 dozen oysters on the half shell 23 minutes at 250 to 300. Seasoned with salt, pepper, oregano, bread crumbs and shredded cheddar cheese. They were great. Be sure not to use too much oregano it can be overpowering.[p]Thanks for the help.[p]Curt

Unknown

Gretl,[p]I combined your suggestions with Carmen's and the recipe in the book. Cooked 1 dozen at 250 - 300 seasoned with salt, pepper, oregano, cheddar and bread crumbs. Be carefull with oregano it can be overpowering. Cooked for 23 minutes. They were great.[p]Thanks for your timely responce.[p]Curt