Smoked Oysters- Kamado Style- No Shell

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.

Add all of the brine ingredients into a stock pot.

Simmer until the salt and sugar have dissolved.

Cool completely before adding to the oysters.

Add the brine to the oysters, stir well to coat.

Cover and refrigerate for a minimum of 12 hours.

Lay the rosemary out on a wire cookie rack or mesh grate.

Gently lay the oysters out on top of the rosemary, spread evenly.

On your charcoal grill, set the temperature to reach about 175°F and maintain.

Smoke until the oysters have released all of their moisture and begin to brown and crisp, about 2 hours.

Turn as needed.

Discard the rosemary.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens