Smoked Oyster Recipe: How to Make Smoked Oysters

Cooking rule #1: Always have an ace up your sleeve. This could either be a good old reliable recipe for those lazy days or tiring weekdays or, on the contrary, for those days where you just have to bring your A-game. If the latter is what you’re about, seek no further. This smoked oyster recipe is here to save the day.

You have a busy weekend ahead, you’re expecting company. Sure, you probably know your way around with the cocktail jigger to come up with something, and you even might know one thing or two about appetizers like old-fashioned pickled eggs. In this case, a simple but magnificent smoked oyster recipe will be your best friend.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Tips
• Smoked Oyster Recipe — Delicious
• Comments

Ingredients

• Oysters — 30 pcs.
• Salt and pepper — to taste.
• Worcestershire sauce — 2 ½ tbsp.

Instructions

1. Preheat your smoker to 225 degrees.

2. Using a shucking knife, carefully shuck the oysters.

3. Set the shells aside for now.

4. Add the oysters to a mixing bowl with their liquor, salt, and pepper.

5. Let it marinate for half an hour.

6. In the meantime, wash the shells carefully.

7. Place the oysters in shells.

8. Transfer the shells to your smoker, and smoke for between 1 and a half to 2 hours, until the oysters reach your desired texture.

9. Pour Worcestershire sauce on each shell before serving.

Substitutions

• BBQ — Don’t fancy smokers? You can always use a BBQ to grill the oysters and end up with the same delicious treats.

Variations

• Smoked oyster dip — If you happen to find yourself asking for more after following smoked oyster recipes, you can always make a creamy, smooth smoked oyster dip. Just combine 3.75 oz. smoked oysters with 1 tbsp., Worcestershire sauce,1 package of cream cheese, salt, and pepper in a bowl, and stir to combine well.

• Not sweet enough? — Consider adding honey, or any other sweetener if you want it sweeter.

• Not fancy enough? — For not only a fancier look, but also a layered taste, you might want to spend some time on garnishing. Parsley and basil are always reliable options.

Equipment

• Smoker.

• Shucking knife.

• Medium-sized mixing bowl.

• Measuring spoons.

Storage

• Store in an airtight container in your fridge for up to a week. If you notice that the oysters have gone dry or weak, throw them out.

Tips

• Choosing the right wood — If you’ll be using wood chips, make sure that you go with either cherry wood or alder. These two not only have a pleasant smoke and taste, but they also do not overshadow the taste of your smoked oysters, which makes them ideal.

• Use a wire rack — Since oysters are small, they might slip through the grill gate. To avoid this, use a wire rack.