View Full Version : Do You Recognize These Smoked T-Day Appetizers?

11-25-2011, 08:02 AM

Like all the stuff we smoke at home..... these are much better than store bought. :mrgreen:

11-25-2011, 08:19 AM
I'm gonna guess:

Guess #1: Oysters
Guess #2: Mussels

11-25-2011, 08:23 AM
Ding Ding Ding. Heheheee. Well, like they say... go with your first guess. Oysters all the way.

11-25-2011, 09:29 AM
I love oysters. Raw on the halfshell for me.
Not that crazy about steamed.

I have to admit that I've never had them smoked, but I'll bet they're off the HOOK! They sure LOOK tasty!:thumb:

11-25-2011, 09:32 AM
Love smoked oysters! Even in the can :shocked:. We used to get them in our Easter Baskets as kids. Those look farkin good!

11-25-2011, 09:38 AM
I love oysters, just about any way they're done. These look really good!

11-25-2011, 09:55 AM
Oysters??? In Wyoming???
I've heard 'bout y'alls idea of oysters! (Rocky Mt style)

11-25-2011, 10:26 AM
Oysters??? In Wyoming???
I've heard 'bout y'alls idea of oysters! (Rocky Mt style)

Yeah you could say we have a "private selection" ..... aka swining' beef, Wyoming tendergroins, deep fried danglers, bull bobs, and some hot varieties like great balls of fire.

11-25-2011, 10:30 AM
OMG... those look so delicious! I love 'em smoked in the can. Smoking them at home? Oh, you KNOW I'm gonna be trying that! Great job!! Now I'm really hungry. Gonna go eat.

11-25-2011, 10:30 AM
Those look great. Gonna share your recipe Wayne?


11-25-2011, 10:35 AM
OH crap!! Those look FARKIN AWESOME!!! Imma have to try that! Thanks for the heads up Brother! :clap:


11-25-2011, 11:20 AM
Those look great. Gonna share your recipe Wayne?



thirdeye’s Smoked Oysters

1 pint of oysters, shucked
Lite Brine
Garlic pepper
Olive oil spray
Olive oil (the good stuff)
Steamer (I use a steamer rack in a small skillet with a glass cover)
Alder flavor wood
Cherry flavor wood
thirdeye’s Lite Brine for Seafood
1 quart of spring water
.875 ounce of sea salt
1 tablespoon of white sugar
Mix salt and sugar into cool water until dissolved. You may use warmed water, but it will have to be chilled down before using.
Rinse the oysters at least 3 or 4 times in cold water to remove any sand and shell particles. Brine the oysters for 2 hours in a non-reactive container in the refrigerator, rinse again and drain.

Steam oysters until the internal temperature is 150° to 155°. They will plump up and the gills will flair slightly. This will only take 5 to 6 minutes.

Remove oysters to a rack over some paper towels and blot dry. Lightly spray with olive oil, and season with a sprinkle of garlic pepper on both sides. Place in refrigerator for at least an hour, two hours is better

Prepare smoker for a low hot smoke, 100° to 125° using alder and cherry flavor wood, and smoke for 3 hours. Try to keep the smoker temp below 150°. Then ramp up the smoker temp to 225° - 250° to allow the oysters to finish off with an internal temperature of 150° to 160°. They will darken a bit from the cherry. You might have to pull the smaller ones off sooner.

Sample one or two and determine if you want to add a few drops of good olive oil before chilling.

Here is what they look like after steaming and seasoning


11-25-2011, 11:26 AM
Now my mouth is really watering!:becky:
I know what i am bringing to the Christmas eve party.
Might have to do a test run or two before then.

Thanks Wayne :thumb:


11-25-2011, 02:58 PM
Outstanding, those look awsome. Thanks for sharing your recipe and pics.

11-25-2011, 07:04 PM
Dayum dude:clap2:

BBQ Bandit
11-25-2011, 07:13 PM
Looks awesome...

Get in my Belly!

Now where's that bottle of hot sauce?

11-25-2011, 11:41 PM
Thanks so much! This looks great.
Changing subjects.... Everytime I make Pastrami I think of you. People love my Pastrami and I attibute it to your inspiration....

Meat Burner
11-26-2011, 01:43 AM
Yes sir. Wayne you are my go to site for all things from Q to sausage, fish, bacon, etc. Thanks bro!!