in the Shell
Pearls of Wisdom: Even if your oyster does not contain a pearl, just smelling these beauties on the grill will excite your enthusiasm for exquisite dining.
Hint: If you have difficulty in shucking your oyster, soak them in a bath of carbonated water (club soda) for about 5 minutes. They get so intoxicated from absorbing the carbon dioxide that they practically pop open for you! ...Smoky.
Fresh oysters should have tightly closed shells, any oysters which gap open and do not close when tapped should be discarded. Rinse oyster under cold running water and scrub hinge (shown in opening instructions) with a stiff brush to remove any dirt.
This recipe is for 40 to 50 medium to large oysters (adjust accordingly) After scrubbing them clean, fire up the grill for low to medium heat - 250° has have a good supply of hardwood for smoking. Place the oysters on the grill so that their bottom shell will be parallel to the grate and will not spill any of the good juices when it opens.
1/4 Cup chopped green onions
1/4 cup lemon juice
1/4 lb. unsalted butter
1 clove garlic - minced
Saute garlic and onion until tender; then add lemon juice and stir well. When the oyster shells open, remove the top shell and secure the bottom in a level position. Don't lose the juice. Add 1/4 tsp of the sauteed mixture to each oyster.
Add oak or hickory wood for a rather heavy smoke for ten to fifteen minutes. Sample frequently. Do not overcook.
Try as many variations of seasonings as you desire. You may also want to just smoke some heavily, add a little olive oil and use for flavoring other dishes.