files/smoked-oyster-square.jpg

Smoked Oysters

Smoked oysters are a true treat. While there is definitely a camp that can’t get past the texture of a raw oyster, a smoked oyster is firmer and has allowed its brine to smoke back into the oyster. So add smoke and concentrate the oyster’s brine back into itself and it’s truly something to enjoy. Preserving them in olive oil will allow them to keep longer. I enjoy them simply on top of saltine cracker, and a dab of hot sauce.

Recipe

  • 1 dozen

    oysters , shucked with as much liquid as possible remaining in the shells and kept very cold
    Step 1

  • Light a smoker with wood chips to a temperature to 250°.

    • Step 2

  • Place the oysters on a sheet pan to help keep them upright and to prevent the liquid from spilling out. Then place the pan inside the smoked.

    • Step 3

  • Allow the oysters to smoke until all of the brine has been soaked up by the oyster.

    • Step 4

  • Remove the oysters from the smoker. Place the meat of each oyster in a jar and fill the jay with olive oil until just past the top of the oysters.

Leave a comment

Please note, comments must be approved before they are published

Sausages

All of our sausage feature heritage meats.

Andouille sausages stacked on top of each other like cigars with their ends cuts up to show fat, pork and spice cross cut.
Andouille sausages stacked on top of each other like cigars with their ends cuts up to show fat, pork and spice cross cut.
Andouille Sausage
$17
( / )
cut ends of chaurice sausage on a cutting board
cut ends of chaurice sausage on a cutting board
Chaurice Sausage
$17
( / )
A coil of fresh Toulouse sausage on a wooden cutting and slate background.
A coil of fresh Toulouse sausage on a wooden cutting and slate background.
Toulouse Sausage
$17
( / )
Diot Sausage
$17
( / )