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ICED OYSTERS OFF THE GRILL |
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Place 1 cup of the apple wood chips into a bowl of cold
water to soak.
In a large glass bowl, combine the clam juice, lemon juice, oil, pepper,
garlic, and oyster liqueur. In place the oysters in a large plastic zip lock
bag and pour the marinade overtop. Seal the bag and place it in the
refrigerator for approximately 30-45 minutes.
Prepare the smoke package. Squeeze the wet wood chips dry and spread them onto
a large sheet of aluminum foil. Place the remaining 2 cups of dry wood chips on
top and mix them together. Fold the foil around the chips sealing them inside.
Using a fork, poke holes in the package on both sides.
Remove the grill top on the far left of the barbecue and place the wood chip
package directly on top of the heat source. Turn the burner to the far left of
the barbecue to high. Leave the remaining burners off.
Place the empty oyster shells on a wire rack. Remove the oysters from the
marinade and place each one back into a shell. Add a healthy teaspoon of the
marinade to each shell. Reserve the remaining marinade to baste the oysters.
Place the ice in a drip pan. Place the wire rack with the oysters on top of the
ice in the drip pan. Place the pan on the right side of the barbecue away from
the heat. Let the smoke infuse the oysters for approximately 40 minutes with
the lid down.
Dampen the finished oysters with a touch of the marinade and serve warm with
lemon wedges and more pepper.
Yield: 2 dozen oysters.
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