Oysters

Make Oysters with this Smoker IQ seafood recipe, including ingredients, step-by-step instructions, and serving guidance.

SERVINGS

3

SUGGESTED RUB

Smoked Oysters

INGREDIENTS

  • 12-18 Fresh oysters (in the shell)

  • 1/2 Cup Unsalted butter, softened

  • 2 Garlic cloves, finely minced

  • 1 tbsp Fresh parsley, finely chopped

  • 1 tsp Fresh lemon juice

  • A pinch of cayenne pepper or hot sauce (optional, for a kick)

  • Grated Parmesan cheese (optional, for topping)

INSTRUCTIONS

  1. Preheat your smoker to 225°F using Alder or Cherry wood.

  2. Scrub the oyster shells thoroughly under cold running water to remove any sand or debris.

  3. Shuck the oysters, discarding the top flat shell. Run your shucking knife carefully underneath the oyster meat to sever the abductor muscle from the bottom of the deep shell, but leave the oyster resting in its natural juices within the half shell.

  4. In a small bowl, thoroughly combine the softened butter, minced garlic, fresh parsley, lemon juice, and a pinch of cayenne or hot sauce.

  5. Place a small dollop (about 1/2 teaspoon) of the garlic-herb butter directly onto each shucked oyster. If desired, sprinkle a tiny pinch of grated Parmesan cheese over the top.

  6. Arrange the oysters carefully on the half shell directly onto the smoker grates, ensuring they stay level so none of the butter or natural liquor spills out.

  7. Smoke for roughly 30-45 minutes, keeping an eye on them until the meat plumps up, the edges begin to curl slightly, and the internal temperature reaches 140°F.

  8. Remove from the smoker and serve immediately with fresh lemon wedges.

‹ Crab Legs

Scallops ›