Recipes 28

Smoked Chargrilled Oysters

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  • 12 Gulf Coast oysters large, on the half shell
  • 2 sticks unsalted butter
  • 2 tsp shallots minced
  • 2 tsp red chilis minced
  • 4 cloves garlic minced
  • 1 tbsp Italian flat leaf parsley + more for garnish finely chopped
  • 2 tbsp Parmesan or Pecorino Romano grated
  • 1 lemon zest
  • 1 tsp kosher salt
  • 1 lemon sliced to char and juice over cooked oysters
  • 2 quarts apple wood and /or mesquite chips


  • 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!

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