Smoked oysters

Misippi Egger

A search reveals no recent posts on this topic. Most are in the 2000-2001 era!

Just bought a pint of oysters, 2# of sea scallops and 2# of jumbo shrimp from my local fish monger! :woohoo: :woohoo: :woohoo:

Anybody here done any smoked oysters they care to brag about?

Found one good recipe by a former member (Gretl). It looks pretty good and I might give it a try if nothing else shows up here.

Thanks.

Deaneaux

Although this is not a recipe for "smoked" oysters, and you don't have the shell, this is a FANTASTIC recipe for oysters on the grill.

http://www.jfolse.com/recipe_week/recipe1108/SIU_112908grilledoyster.html

You'd have to get creative on something to replace the shell though... Good luck.

Richard Fl

This is my favorite way. Shooters Since you do not have the shells, have you a wok or cast iron to sear and then add some white wine, parsley, butter and cream and put over pasta? Great mixings for a seafood gumbo also.


Appetizer, Oysterman's Bloody Mary Shooters, Richard Fl.

On a recent trip to Panama City, Fl., my friend and I were told about a great seafood restaurant (Shuckums), known for oysters, while there enjoying the feast, I commented to the bartender that the sauce was great and might be good on BBQribs and was wondering what was in it. She was not sure, but said that a coworker might know and a few minutes later a man appeared who turned out to be one of the owners and had been there 25 years. After some friendly visiting he shared thiswith us.


INGREDIENTS:
2 oz Shot Glass
1 whole Oyster, cooked or raw
Squirt of Cocktail Sauce (recipe follows)
1/2 oz Favorite Bloody Mary Mix (I used Zing Zang)
Squeeze of Lemon Juice
Shot of your favorite Vodka
Cocktail Sauce :
48 oz Ketchup
4 oz Lemon Juice
4 oz Louisiana Hot Sauce
7 oz Red Wine Vinegar
2/3 cup Apple Cider Vinegar
2 oz ground Black Pepper
4 oz fresh ground Horseradish
4 oz.Worcestershire Sauce




Procedure:
1 Add all ingredients in the shot glass, then.........
2 down the hatch, no chewing!!
Cocktail Sauce :
1 Mix all together.
2 Makes a little over 1/2 gallon and will keep in the refrigerator 6 months plus.


Recipe Type
Appetizer, Beverage

Recipe Source
Author: Richard Howe (Richard Fl)

Source: BGE Florida Eggfest '09, Richard Fl



ow

Misippi Egger

Thanks. Will try next time I get some unshucked oysters.

We LOVE Drago's chargrilled oysters. Wish I could copy THAT recipe. This one may be close!

Misippi Egger

Richard,

Saved that one. The Shooters sound like a great treat for a party.

Deaneaux

Ive tried several recipes, and that's the closest to dragos that I've gotten. It's so close, that it's the only recipe that I use now!!

Maybe you could use a small cupcake pan?!?

Richard Fl

Is this any closer?

Oyster, Grilled, Drago in Metarie, LA, Smokin Joe

Draggo in Metarie, LA does grilled oysters - they are the best. Recipie is quite simple.

Procedure:
1 on a cook top make a mixture of melted butter, minced/chopped garlic and a little dry white wine - sorry, but I do this to taste (estimate maybe 4-1 butter to wine???)
2 Open oysters, loosen up from the shell and discard 1/2 of the shell - so now you have oysters on the 1/2 shell
3 Grill direct at 350(ish) for a few minutes - laddle on the butter/garlic/wine mixture & sprinkle on good grated parmesean or locatalli romano and finally sprinkle on a little bit of dried herbs de Provence
4 You want to warm the oyster and not completely cook it through so the time on the grill should be kept to a minimum - no more than 5 mins.
5 You can add some basic wood for extra flavor if you wish - I've used alder & hickory (seperately) with success.


Recipe Type
Main Dish, Seafood

Recipe Source
Author: Smokin Joe

Source: BGE Forum, Smokin' Joe, 2005/12/27

Frank from Houma

How about some oyster and artichoke bread pudding? Posted a while back.

http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=112&func=view&catid=1&id=534396#534396

Misippi Egger

richard,

You are da Bomb, as the kids say !

I am already smoking the oysters I bought today, but as soon as I can get some unshucked ones, I will be trying this recipe as well as the one posted by Deaneaux. May have to wait a couple of months, though, for cooler weather and safer raw oysters :(

Misippi Egger

thanks, Frank. Will file that one away for future use. WOW.

Are you guys completely moved and settled?

Richard Fl

Years ago I was told that you could only eat oysters gathered in the month with 'r' in them or not in them, forget which, senior moment.




I have been buying oysters whenever we are in the mood here in florida and they come from places in virginia, mississippi, louisiana, florida and in the late '70's and early '80's I would get them my self in the Intercoastal waterway here in Melbourne Fl. Not sure with modern technology and refrigeration the weather is a factor except after storms when the salinity and muck get turned up.

Misippi Egger

Richard,

I've not seen Hepatitis problems in recent years, but the Vibrio "bug" has affected a few people I know. I just prefer to eat raw oysters when they are harvested from cold water. I don't think the Vibrio is prevalent in cold water.

Florida Grillin Girl

Clark, we shuck em, and put them on the egg with garlic butter and parmesan cheese and cook at 400 til brown. I make them in tiny ramekins when I don't have the shells.

I hope yours are good tonight. These are a pic of some recent oysters



Hope you are well.

Faith
Tampa

Hoss

They are all pasturized now so no big deal unless you're pickin up yourself or buyin em off the roadside.All the big boys pasturize em.You can get oysters from all over the world and in the Southern hemisphere it's cold when it's hot here.