Smokehouse Oysters

Oxmoor House
4 appetizer servings


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2 cups hickory chips, soaked in water
Rock salt
1 dozen oysters on the half shell, drained
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup butter or margarine, softened
2 tablespoons finely chopped green onion
2 tablespoons finely chopped fresh parsley
3 tablespoons cornflake crumbs
3 tablespoons grated Parmesan cheese
Fresh parsley sprigs


Prepare charcoal fire in grill, and let burn 10 to 15 minutes. Sprinkle wet hickory chips over gray-white coals. Cover grill with lid.

Sprinkle a thin layer of rock salt in an aluminum foil-lined 13- x 9- x 2-inch pan. Arrange oysters (in shells) over rock salt; sprinkle oysters with 1/8 teaspoon salt and pepper.

Combine butter, green onion, and chopped parsley; dot each oyster with butter mixture. Combine cornflake crumbs and cheese, and sprinkle over butter mixture.

Place pan on grill 4 inches from hot coals and wet hickory chips. Cover grill with lid. Grill 20 minutes or until crumbs are browned and oyster edges curl. Garnish with parsley sprigs.

Note: Rock salt is used to hold shells upright and to keep oysters hot.

Created date

February 2010