The image of smoke rolling from the chimney of your smoker on a brisk fall day is enough to bring warmth and excitement to anyone. Fall is a great time for smoking meats, seafood and of course, oysters. These tips from James Beard Award winning author and chef Hank Shaw will make sure your oysters are perfect right off the smoker.
Start with oyster selection, according to Shaw, smaller oysters are best. They take the flavor of the smoke better and are more fun to eat. Preserve their shells after shucking to serve the oysters on. Once cooked, vacuum seal them after cooling to keep them up to a year. Or, put them in a jar of olive oil to keep them up to two weeks in the fridge.
Ready to get smoking? Here’s Shaw’s recipe.
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