One of my Fav's:
Smoked on the Q:
Shuck oysters and retain the deeper cupped lower shell.
Drain oysters.
Mix 1/4 (or more depending on number of oysters) cup of butter, a good shot of Wochester (spp??)sauce, a tablespoon of Garlic Plus, a dribble of lemon juice, and sometimes a dribble of terriaki sauce in a glass container. Nuke to melt the butter (~1 minute) and mix well.
Add in a generous dallop of dry red wine (Shiraz/Cabernet great!) and mix well again.
Wash lower shell, and drain for a minute or two.
Place a spoonful of the sauce in each shell (face up of course)
Place drained oysters into half shells, and smother with remaining sauce.
Set up Barbeque this fashion: Either use the flat bricks in lue of brickettes, or use an empty tin can for smoke generator. In the former case, sprinkle several generous handfulls of your favorite wood chips (hickory excleent for oysters BTW) over the bricks, and saturate with a spray bottle. In the case of the can, fill with moistened chips & settle down right to the rack in the middle of the screen, between the brickettes.
Place the oysters on the TOP rack, and start the BBQ on high setting - just long enough you start to see smoke, then tun immediately to LOW. Monitor the flow of smoke, and occasionally slow this by spray bottle.
Takes about 20 minutes, and oysters should be a fine golden brown when nearing completion. Remove and serve immediately with generous quantities of the remaining wine.
This is an absolute favorite around the Hacienda, and it never ceases to amaze me just how much folks can put away! excellent smokey flavour, leaves 'em beggin' for more. Try it, I'm certain you'll like!
Cheers,
Nog
Author
Topic: Oysters (Read 16655 times)