Hello all. Anyone have a good recipe for smoked oysters? Thanks.
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Howdy,J.
How'd the sauce shows go,and when ya coming our way ?
You want to open them for sure.
If you are doing a bunch,you can shuck them, poach them slightly,and single layer in shallow pans.
A little of the mixture below keeps them moist and gives some soppin's for your fresh bread.
You'll have to judge how much smoke you like.
I'd think it would take about 45 mins.,after you close up and start smoking.The edges will thin and curl a little.
The other approach is like Drago's in New Orleans.
Open,leave on the half shell,and add a mixture of butter,chopped garlic,parsley, pepper,and chopped shallots.
They add a pinch of parmesan/romano cheese to each,when they go on the grill.
Hickory goes nicely.
I'd do them at 250�, and depending on their size it could take 20 to 45 mins.
If you are using your egg,cook over med-high direct heat ,add some white wine to the butter,and baste to keep them moist.
Take them off when the edges curl and they are puffed.
Maybe 8 minutes for large oysters?MMMM!
Emeril has Ancho-BBQ Oysters on his site,that put the tops back on the shells to grill.
I Have no experience with them.
Hope this helps a little.
How'd the sauce shows go,and when ya coming our way ?
You want to open them for sure.
If you are doing a bunch,you can shuck them, poach them slightly,and single layer in shallow pans.
A little of the mixture below keeps them moist and gives some soppin's for your fresh bread.
You'll have to judge how much smoke you like.
I'd think it would take about 45 mins.,after you close up and start smoking.The edges will thin and curl a little.
The other approach is like Drago's in New Orleans.
Open,leave on the half shell,and add a mixture of butter,chopped garlic,parsley, pepper,and chopped shallots.
They add a pinch of parmesan/romano cheese to each,when they go on the grill.
Hickory goes nicely.
I'd do them at 250�, and depending on their size it could take 20 to 45 mins.
If you are using your egg,cook over med-high direct heat ,add some white wine to the butter,and baste to keep them moist.
Take them off when the edges curl and they are puffed.
Maybe 8 minutes for large oysters?MMMM!
Emeril has Ancho-BBQ Oysters on his site,that put the tops back on the shells to grill.
I Have no experience with them.
Hope this helps a little.
quote:If you are doing a bunch,you can shuck them, poach them slightly,and single layer in shallow pans.
J, somewhere in the archives an old Alaskan woman had a formula for oysters. Damn good. She poached them in wine first then smoke. I've done it a few times. Makes something akin to the smoked oysters you get out of a can (as contrasted with a grilled oyster). Good finger food. I bought a pint of shucked oysters and did them. Shrinkage is appalling. Little dinky smoked goodies.
Hey there,
I like to place the oysters on a grill and let em roast and open up and drizzle a wee bit of amber beer or a white wine over the beautiful precious orbs of delight.
I also take them and clean the shells real good and place them on the grill and when they just start to open up put them in a saucepan with white wine, garlic, shallots, a mess of butter (you southerners know what that is) and when they cook for a few minutes and open up some more I plate them and place little chunks of white mild cheese in the oysters. The broth is just heavenly and you can soap that up with chunks of good french bread.
Being in Florida, Tom and I2 get to hook up with our local oyster producers...mmmm
Take care and may you prosper with those "special" qualities that oysters may bring the enlightened gentleman.
PrestonD
I like to place the oysters on a grill and let em roast and open up and drizzle a wee bit of amber beer or a white wine over the beautiful precious orbs of delight.
I also take them and clean the shells real good and place them on the grill and when they just start to open up put them in a saucepan with white wine, garlic, shallots, a mess of butter (you southerners know what that is) and when they cook for a few minutes and open up some more I plate them and place little chunks of white mild cheese in the oysters. The broth is just heavenly and you can soap that up with chunks of good french bread.
Being in Florida, Tom and I2 get to hook up with our local oyster producers...mmmm
Take care and may you prosper with those "special" qualities that oysters may bring the enlightened gentleman.
PrestonD