How To Make Smoked Oysters by Chef Robert Del Grande

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor and health benefits.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Cilantro adds a fresh flavor while dried parsley is more economical.

Have someone else shuck the oysters for you.

Inspect the opened oysters to ensure they are good.

Collect the opened oysters in a bowl.

Brine the oysters by adding a little salt to tighten them up and let them sit for a while.

Spread the oysters out on damp cheesecloth on a wire rack.

Cover the oysters with another piece of damp cheesecloth to protect them during smoking.

Place the oysters in a smoker or in a grill with the fire burning cool to the side.

Smoke the oysters at a low temperature of 180°F to 220°F, checking them as they firm up and release juice.

Smoke the oysters for 15 to 40 minutes until they are plump and warm to the touch, but not dried out or tough.

Remove the oysters from the smoker and inspect them for firmness and color.

Prepare a homemade barbecue sauce with quao chili, chipotle, extra virgin olive oil, lime juice, and salt.

Turn the smoked oysters over in the sauce to coat them and let them glisten.

Serve the smoked oysters in small cans with the remaining juice inside and a side of toast for dipping.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens