Smoked Chargrilled Oysters
How to prepare smoked oysters over charcoal grill.
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Servings: 12 oysters
Calories: 163kcal
Ingredients
- 12 large East Coast oysters such as Blue Point, shucked
- 2 sticks unsalted butter
- 2 teaspoon minced shallots
- 2 teaspoon minced red chile
- 4 cloves minced garlic
- 1 tablespoon finely chopped Italian flat leaf parsley + more for garnish
- 2 tablespoon grated Parmesan or Pecorino Romano
- zest of 1 lemon
- 1 teaspoon kosher salt
- 1 lemon sliced to char and juice over cooked oysters
- 2 quarts of apple wood and /or mesquite chips
Instructions
- Start by soaking the chips in water (they need to soak for 15-20 min).
- Light charcoals in a chimney starter and once they are very hot and ambered spread them over the charcoal grill bed.
- Strain the water off the soaking chips and place them directly over the ambered charcoals.
- Wait for the initial heavy and bitter smoke to clear before placing the oysters on the grill. You are after a delicate smoking.
- Place the lemon wedges on the grill at the time you put the oysters.
- Place a small cast iron skillet on the grill with the butter, cheese, garlic, chile, salt, parsley, lemon zest, shallot and wait until the butter melts and begins to bubble.
- Spoon butter compound over each oyster.
- Once the cheese begins to crisp up, remove the oysters (about 8 minutes).
- Arrange oysters and marked lemon wedges on a platter, garnish with parsley and open a cold craft beer. Enjoy!
Nutrition
Serving: 1grams | Calories: 163kcal | Carbohydrates: 17g | Protein: 7g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Cholesterol: 10mg | Sodium: 291mg | Fiber: 2g | Sugar: 11g
