Smokehouse Oysters Recipe
Ingredients
| Hickory chips | ||
| Rock Salt | 1 To taste | |
| 1 dozen oysters on the half shell, drained | ||
| Salt | 1/8 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Butter/Margarine | 1/4 Cup (16 tbs), softened | |
| 2 tablespoons finely chopped green onions | ||
| Parsley | 2 Tablespoon, finely chopped | |
| 3 tablespoons cornflake crumbs | ||
| Parmesan cheese | 3 Tablespoon, grated | |
Directions
Soak hickory chips in water to cover for at least 1 hour.
Drain and set aside Sprinkle a thin layer of rock salt in a 13 x 9 x 2 inch baking pan lined with heavy duty aluminum foil.
Arrange oysters (in shells) over rock salt; sprinkle oysters with salt and pepper.
Combine softened butter, green onions, and parsley, stirring well; dot each oyster with butter mixture.
Combine remaining ingredients,, stirring well; sprinkle over butter mixture.
Set oysters aside.
Prepare fire in a covered grill; let burn until coals are gray.
Place wood chips over hot coals.
Place pan of oysters on grill, and cover grill with lid.
Grill over gray coals 20 minutes or until crumbs are browned and oyster edges curl.
Drain and set aside Sprinkle a thin layer of rock salt in a 13 x 9 x 2 inch baking pan lined with heavy duty aluminum foil.
Arrange oysters (in shells) over rock salt; sprinkle oysters with salt and pepper.
Combine softened butter, green onions, and parsley, stirring well; dot each oyster with butter mixture.
Combine remaining ingredients,, stirring well; sprinkle over butter mixture.
Set oysters aside.
Prepare fire in a covered grill; let burn until coals are gray.
Place wood chips over hot coals.
Place pan of oysters on grill, and cover grill with lid.
Grill over gray coals 20 minutes or until crumbs are browned and oyster edges curl.
Chef
