Smoked Oysters On The Half Shell Recipes

SMOKED OYSTERS AND BACON

Steps:

• Briefly blanch oysters by filling half-shells with water from a boiling kettle and draining after two minutes by turning upside down for a few minutes then lightly patting dry with a paper towel. They might fall out of the shell while doing this so use a clean surface.
• Drizzle about a 1/4 teaspoon of olive oil over each oyster and place a few small slices of bacon in each one.
• Prepare fish smoker with the woodchips and smoke oysters for 15 minutes.

NEW ORLEANS' DRAGO'S GRILLED OYSTERS RECIPE

Steps:

• Gather the ingredients.
• Heat a gas or charcoal grill to high heat. Ideally, the grill should hit 500 F. In a small saucepan, gently melt the butter. Mix the melted butter with the garlic, pepper, and oregano. Reserve in a small bowl.
• Place the oysters on the half shell right over the hottest part of the grill. The oyster shouldn't be cut loose from the shell as they can slip and fall right through the grill.
• Spoon enough of the seasoned butter over the oysters so that some of it will overflow into the fire and flame up a bit. The oysters are ready when they puff up and get curly on the sides, about 5 minutes.
• In a small bowl, mix together the grated Parmesan and Romano cheeses. Top the oysters with the cheese mix and parsley. Serve on the shells immediately.

STOVE TOP SMOKER OYSTERS ON THE HALF SHELL

Steps:

• Put the wood chips in the bottom of the smoker.
• Replace the bottom tray, and set in the rack.
• Lay the oysters in the half shell on the smoking rack.
• Start the oysters over medium heat and lower the heat slightly once the smoker lid is closed.
• Smoke until the oysters are very lightly colored and firm, but still plump and moist, 9 minutes over the heat after closing the smoker lid and about 6 minutes off the heat with the smoker lid closed.
• Check the oysters for doneness after they have been off the heat 5 minutes.
• Serve right from the smoker or drizzle them with melted butter and pass lemon wedges, a pepper mill, and a bottle of hot red pepper sauce.
• Or prepare your favorite stuffed oyster recipe, fold into a spinach omelet, or try them in Oysters Vanderbilt (see related separate recipe).

SMOKED OYSTERS ON THE HALF SHELL

Steps:

• Combine marinade ingredients together in a medium size non-metallic bowl and mix well. Remove oysters from their shells. Keep at least one half shell for each oyster. Place oysters in marinade for approximately 30 minutes, turning once. Replace oysters in their half shell and add a little of the marinade to each one. Smoking Method: Preheat the Bradley Smoker to 100°C (220°F). Place the oysters in their half shells on smoker racks and using Apple flavor bisquettes smoke/cook for 40 to 60 minutes or until cooked.

GRILLED OYSTERS | TRAEGER GRILLS

Steps:

• Pour about 1/2-inch layer of rock salt on a large platter. This will help hold the oysters level once they're cooked.
• Start with oysters that are all completely closed (i.e. still alive). If any of the oysters are open, throw them away-that means that they are dead and you want them to be as fresh as possible. After purchasing the oysters, keep them on ice in a bowl in the fridge until ready to eat. Before shucking, wash and lightly scrub the oysters thoroughly in water to prevent grit from getting inside once you open them.
• Shuck the oysters. Using an oyster knife or a sturdy paring knife, hold the oyster in a towel to make it easier to hold and to protect your hand. Put the point of the knife in the "hinge" of the oyster. Push and wiggle the knife further into the oyster until it feels firmly stuck in. Apply a turning/torquing pressure to the knife to gently pop open the oyster. Being careful not to spill the juices, go around the oyster gently with the knife to completely open the oyster.
• Make sure you don't cut the meat of oyster. Pull gently until the shell pops completely open. Remove and discard the top shell. Run your knife under the oyster to release it, but leave it in the bottom shell.
• When ready to cook, set the Traeger temperature to 500°F and preheat with the lid closed for 15 minutes.
• In a small saucepan over medium-low heat, melt the butter. Add the minced garlic and dried oregano and sauté for 2-3 minutes, being careful to not let the garlic brown.
• Remove the butter sauce from the heat. Pour a spoonful of the butter mixture on each oyster.
• Place the oysters directly on the grill grates, balancing them between the bars so they don't spill. Close the lid, and cook until the juices are bubbling and the edges of the oyster meat curl slightly, 6-8 minutes.
• Remove the oysters from the grill using tongs to carefully transfer the oysters to the prepared platter with the rock salt to balance the shells. Garnish with grated parmesan and chopped parsley. The shells and juices will be very hot, so let them cool slightly before eating. Enjoy!