Smoked Oysters
Fresh oysters are placed on the half shell with a spiced butter-herb glaze and hot smoked. The combination of the salty-mineral oyster flavor and the mild hickory smoke makes for an extraordinary dish. These smoked oysters are excellent as a starter or finger food.
Ingredients(for 1 kg)
Instructions
Prepare Oysters
15 min.Open oysters with an oyster knife and keep the meat on the deep shell. Retain the oyster mantle and liquid (liquor). Mix herb butter from butter, garlic, parsley, lemon juice, salt, Tabasco and pepper.
Preheat Smoker
15 min.Preheat smoker to 110-120 °C. Add hickory and apple wood chips and establish a stable smoke. Prepare a cast iron grate or aluminum foil with small holes for the oyster shells.
Glaze and Smoke
15-20 min.Place a small dollop of herb butter on each oyster. Place oysters on a stable surface in the smoker so they do not tip over. Smoke at 110-120 °C until the edges curl and core temperature of 63 °C is reached.
Pro Tip
Oysters are done once the edges curl slightly and the liquid in the shell begins to bubble. Do not smoke too long as oysters overcook quickly and lose their delicate texture.
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