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| top results >>> Recipe for Smokehouse Oysters |
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12 shell oysters
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup margarine or butter, softened
2 tablespoons chopped green onion
2 tablespoons chopped parsley
1/4 cup cornflakes
1/4 cup Parmesan cheese
Rock salt
Parsley (garnish)
This will make four appetizer servings. First, shuck and drain the oysters. Then place them on the deep half of shell and sprinkle them with salt and pepper. Combine the margarine, onion, and parsley; Put a dot of the margarine mixture on each oyster. Combine cornflake crumbs with cheese and sprinkle over margarine mixture. In a foil pan, 11 5/8 by 9 1/4 by 1 1/2 inches, pour a layer of rock salt one inch deep; place the 12 shells with oysters on top of the rock salt. Place pan on grill in smoke oven, about 4 inches from hot coals and wet hickory chips. Cook 15 to 20 minutes or until crumbs are brown and the edges or oysters curl. Add the parsley for garnish.
Serves 4
Hickory chips
Rock salt
1 dozen oysters on the half shell, drained
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup butter or margarine, softened
2 tablespoons finely chopped green onions
2 tablespoons finely chopped parsley
3 tablespoons cornflake crumbs
3 tablespoons grated Parmesan cheese
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 13x9x2 inch baking pan lined with heavy-duty aluminum foil. (Rock salt is used to hold shells upright and keep oysters hot). 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.
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