Anyone ever smoke oysters?

fishbait · 06-12-2006, 11:23 AM

Stopped at Bell Bouy fish market in Seaside on the way home from Sturgeon fishing Sunday. Got some smoked oysters to snack on for the drive home. WOW, they were the best I have ever had. Sweet and tasty. Now I want to try making them myself. Anybody have any experience?

TheRogue · 06-12-2006, 11:25 AM

I tried, could never keep the slimy things inside the cigarette wrap.

Pipe worked better, but then the juice ran down the stem.

TR

EasternWAalumni · 06-12-2006, 11:31 AM

Did you try using blunts? (hollow cigars)

Bonita · 06-12-2006, 11:32 AM

MMMM, we make smoked oysters all the time - on the barbeque. Haven't done it in the smoker, though.
We boil or steam them just long enought for them to open up a little then throw them on a charcoal grill with plenty of woodchips on it and spoon on some garlic & butter sauce. Grill them with the lid closed until they get to your desired level of smokedness (I like them nice and dark)

Then eat 'em up!

My favorite garnish is diced onion, tiger sauce and green tabasco. Yummy! I think I'm gonna have to go to the coast and get some oysters now.

Drakeblake · 06-12-2006, 11:57 AM

Exactly how I do it.

-blake

DavidH · 06-12-2006, 12:27 PM

Grilled/smoked oysters are the best! Good with just lemon too.

CATCH AND EAT · 06-12-2006, 12:39 PM

Quote:

I tried, could never keep the slimy things inside the cigarette wrap.

Pipe worked better, but then the juice ran down the stem.

TR

Hey Dave! Dave's not here man. Ah, com'on man.

EULACHON · 06-12-2006, 02:49 PM

Smoke um all the time.....Boil them first then brine them for about an hour.

Smoke about an hour 2 pans of chips.

Cut big ones in half prior to smoking.

Make sure you boil them first till firm (3-5 mins)

Paul

fishbait · 06-12-2006, 02:58 PM

Thanks Paul, hopefully I will get some additional advice. I do them very often on the BBQ, once partially cooked, open them add some bacon bits, chives and a pinch of shredded chedder. Yum

And for the LAME jokes

I know where you live.

FB

Swamp Puppy · 06-12-2006, 04:48 PM

Quote:

I tried, could never keep the slimy things inside the cigarette wrap.

Pipe worked better, but then the juice ran down the stem.

TR

try flattening about the middle of a coke can and poking a few holes in it..the oyster sits right on top and you can smoke it out of the mouth hole of the can while holding a flame to the oyster.

..ya'll know what i'm talking about.

elkslayer · 06-12-2006, 04:56 PM

Man the Bell Boy in Seaside is good no matter what you get. I personally like the fish and chips, and as far as smoking them try an apple...

pearl · 06-12-2006, 05:51 PM

Quote:

Smoke um all the time.....Boil them first then brine them for about an hour.

Smoke about an hour 2 pans of chips.

Cut big ones in half prior to smoking.

Make sure you boil them first till firm (3-5 mins)

Great advice.

I run mine through the Treager. No set time. You just can tell when their done by looking at them.

I prefer alder smoke

Mikeymoto · 06-12-2006, 09:24 PM

There's a recipie in the Little Chief booklet that comes with the smoker.
MM

KingFisher85 · 06-12-2006, 10:30 PM

Fishbait...
I've noticed that if we take the same brine we use for smoking salmonids, that it really drysum and makes them real salty...So we have had to cut back on almost EVERything in the brine. And easy on the salt.
If you do some Fishbait, I'm sure they will turn out just as good as your smoked fish..be sure to save some for me :grin:

fishboys · 06-13-2006, 10:38 AM

Pearl, Do you have a cold smoke attachment for your smoker? I am wanting to get one so I can do oysters and cheese.

Bonita · 06-14-2006, 10:29 AM

You mean, exactly how you eat them at my house???

When do you leave, we haven't done that this year (!)

Troutinator · 06-14-2006, 10:52 AM

I have a texas offset smoker that does a fine job on the little mollusks. I put one chimney of well lit charcoal in the firebox, add 2-3lbs of hickory, let the hickory ash over then put 2 racks of them in the chamber and close all the vents/smokestack. Come back in 4 hours and I have nice firm, slightly dried smoked O's.
I use hickory because I LIKE smoke flavor. And I can't use chips in the smoker, they burn up too fast. Fist sized and larger chunks of hickory get me where I want to go.
I don't brine them because I'm not a fan of salt. I DO put a light shake of Johnny's Seafood Seasoning over them once I have them racked.
I use a rack that is about 18"x24"(x2) that is a non-stick rack made for bbq'ing seafood. I got them at Walmart for like $5 each
I do vaccuum pack them to re-distribute the inner moisture to the slightly dried out egdes. I usually do 200-300 at a time so after eating my fill of them while they are still warm I have plenty to pack. They last long enough that I have never had them turn on me before I eat them all!

Dang... time to make a run to Newport for a couple quarts of petites!