Smoked Oysters for Father's Day

P

pomah25

Guest
Planning to get a bushel of oysters to steam and smoke them. Going to use two webbers (18" and 22") to steam them, and a UDS to smoke them.

Does anyone have any experience doing that? Couple of questions:

What the best way to smoke them?
A. Steam>shuck>throw on the UDS?
B. Throw on UDS>shuck>throw back on UDS
C. Shuck (not sure how hard to shuck raw oysters)>throw on UDS - will gladly take shucking tips as well :)
D. Your suggestions?

What temp should I run the UDS for? How long should i smoke them (depending on method)? What method should i use? Any other tips?

To make sure Oysters are steamed yet are still hot and fresh when the guest arive what is the best idea for that? Figure should take 10-15 minutes to steam them on hot coals? When done, maybe wrap in foil with some liquid (shucked, throw on low on the gasser- to stay warm)?

And of coarse this leads into cocktail sauce questions, i know its just catchup and horseradish, but wondering if anyone has any other ideas (don't want to make it too hot). Also, if somebody has a good flavored butter idea or any other dipping sauce, i am all ears :)

Also thinking of doing crab cakes, so if anyone has a good recipe would like that too - probably going to pan fry them - unless somebody has a better idea?

Long story short, help me make this into a kick @$$ seafood fare! :clap2: Thanks in advance!
 
pomah:

If you follow this recipe, your guests will be so happy they wil send you gifts in the mail!! This local restaurant actually serves about 2 million of these per year. You may have seen Tommy Citanovich on National TV News lately talking about the oil spill and oyster issues.

This is a great outdoors dish and only works well with freshly shucked oysters 'cuz the flames lapping over the edge of the shells adds smokiness adn just the right amount of sear to the oyster.

http://www.nomenu.com/recipes/CharBroiledOysters.html


This is the perfect dish for those who want to enjoy oysters in their unadorned form, but can't or won't eat raw. Once you start eating these, you won't be able to stop.
  • 2 lb. butter, softened
  • 1/2 cup finely chopped fresh garlic
  • 1 Tbs. black pepper
  • 1 tsp. dried oregano
  • 6 dozen oysters on the half shell
  • 1 cup grated Parmesan and Romano cheeses, mixed
  • 3 Tbs. chopped parsley
1. Mix butter with the garlic, pepper, and oregano.

2. Heat a gas or charcoal grill and put oysters on the half shell right over the hottest part. Spoon the seasoned butter over the oysters enough so that some of it will overflow into the fire and flame up a bit.

3. The oysters are ready when they puff up and get curly on the sides. Sprinkle the grated Parmesan and Romano and the parsley on top. Serve on the shells immediately with hot French bread.

Serves eight to twelve normal people, or two serious oyster fanatics.



This is also great on fish. Just leave the skin and scales on one side and toss it on the grill, just like the oysters. The fish cooks through in just a couple of minutes and has that great open-fire taste.
 
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th_freshoil.gif


SMART MOVE! I say get 'em while ya can! :becky:
 
One of my biggest hits was to shuck the oysters, season them with Chacheries Cajun Rub, add some garlic, add a slice of jalapeno and wrap in bacon and close with a toothpick. I put them in a collapseable wire burger holder and grilled them until the bacon was crisp. Ended up making several batches as they dissapeared quicker than I could make them. TactTm1's recipe sounds really good too! ENJOY
 
When I lived in Va., the watermen had a bumpersticker:

Eat Clams, Live Longer...
East Oysters, Love Longer!

Enjoy your Father's Day! :becky:
 
TacTm1's recipe recommendation sounds awesome! Post some pics after the event- love to see how they turn out.
 
Just put em on the grill and when they open, squirt in a little BBQ sauce and grill a little more til the sauce melds with the oyster juice. Very simply and very delicious
 
TactTm1, if that's Drago's recipe then count me in! Last time I was there, a week before Katrina, I ate 7 dozen.
 
Thank you all for great input! I will definitely try some of these, has anyone ever tried just plain smoking them? is it worth it?

TactTm1 - Thank you, that recipe looks awesome! Can't wait to try it!

SmokeJumper - my dad is not big in raw oysters, but next time i cooking for me, that sounds very interesting!

jswordy - figured my uds is an old oil drum, so smoking oysters covered in light sweet crude would be fitting

J Don - you can wrap shoe leather in bacon and japs and it will taste delicious

KGB - will do my best to do pictures (might get busy/drunk) and forget to do it

Mark - BBQ sauce really? Sounds kind of weird... i guess can give it a try
 
TactTm1 said:
pomah:

If you follow this recipe, your guests will be so happy they wil send you gifts in the mail!! This local restaurant actually serves about 2 million of these per year. You may have seen Tommy Citanovich on National TV News lately talking about the oil spill and oyster issues.

This is a great outdoors dish and only works well with freshly shucked oysters 'cuz the flames lapping over the edge of the shells adds smokiness adn just the right amount of sear to the oyster.

http://www.nomenu.com/recipes/CharBroiledOysters.html


This is the perfect dish for those who want to enjoy oysters in their unadorned form, but can't or won't eat raw. Once you start eating these, you won't be able to stop.
  • 2 lb. butter, softened
  • 1/2 cup finely chopped fresh garlic
  • 1 Tbs. black pepper
  • 1 tsp. dried oregano
  • 6 dozen oysters on the half shell
  • 1 cup grated Parmesan and Romano cheeses, mixed
  • 3 Tbs. chopped parsley
1. Mix butter with the garlic, pepper, and oregano.

2. Heat a gas or charcoal grill and put oysters on the half shell right over the hottest part. Spoon the seasoned butter over the oysters enough so that some of it will overflow into the fire and flame up a bit.

3. The oysters are ready when they puff up and get curly on the sides. Sprinkle the grated Parmesan and Romano and the parsley on top. Serve on the shells immediately with hot French bread.

Serves eight to twelve normal people, or two serious oyster fanatics.



This is also great on fish. Just leave the skin and scales on one side and toss it on the grill, just like the oysters. The fish cooks through in just a couple of minutes and has that great open-fire taste.
Click to expand...

I was going to recommend this - http://www.dragosrestaurant.com/oysters.htm - and then I realized you already had. I've never had them, but a friend was telling me how good they were. They look great.
 
Undoubtedly one of the worst effects of the spill.

Here in the Northwet we are blessed with a variety of oysters- all good but not as big as the Gulf Coast or Chesapeake Bay Oysters. The Kumamotos from Yaquina Bay or the Hood Canal Oysters are as sweet and tasty as any I've ever tasted.

I like to set them on the grill until they open slightly and then shuck them. Discard the flat side and set them back on with a dollop of sauce (or just butter and oregano) to let them cook a little in their own juices. Some folks like them a little more cooked- (I think they are done when they are puled from the water) so you can adjust for the tastes of the crowd.
Sig Hansen (Deadliest Catch) is marketing a line of tartar sauces and his SeaHorseradish is fantastic. It is pretty simple to make if you can find fresh horseradish.

Shucking them is easy but ya absolutely NEED a good oyster knife. Get a pair of heavy linemans leather gloves and hold the oyster flat side up in your scratching and swatting hand. Then put the point of the knife right at the point of the shell at the seam between the 2 and shove/pry. It takes a little practice to see the right spot so it's worth a few minutes of instruction from and expert. Once you get onto it- you can have the hide off the in less time than it takes to tell but there is a secret to it.

Which reminds me- I need to go to the fish store tomorrow. Can't wait for a "R" month. I am going to try the suggested recipe as well.
 
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Thank you all again for all the tips... Spoke with my local waterman, and the consensus is wait till September, oysters are currently spawning and even though you can buy them, there is a chance they will not taste as good.

So went with crab cakes (back fin was on sale for 11.99 a pound) and steaks, bought semi boneless NY Strips for 5.99 (deboned them myself) nice 1" steaks. Ended up cooking them using the Alton Brown's method (not sure of the name, but link is below) Steaks came out perfectly! http://lifehacker.com/5566284/whip-up-a-restaurant+quality-porterhouse-steak-on-the-cheap)


 
if you do try them this is what i do on my uds. wash them, put them on a 300*uds, when the shell starts to seperate pop off the top shell dump out juice, put melted garlic butter on (tsp or two), dill, and lemon juice. cook for a few minutes and enjoy!!!
 
timmy7649 said:
if you do try them this is what i do on my uds. wash them, put them on a 300*uds, when the shell starts to seperate pop off the top shell dump out juice, put melted garlic butter on (tsp or two), dill, and lemon juice. cook for a few minutes and enjoy!!!
Click to expand...


Thanks, do they get a lot of smoke? How long (approximately) before they separate, and after for them to get some smoke?
 
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