Steven Raichlen's Barbecue! Bible


Chipotle-Smoked Oysters

Adapted from Steven Raichlen's BBQ USA

Photo credit: Photo by Richard Dallett


  • Yield: Serves 3 to 4
  • Method: Hot smoking
  • Equipment: Smoker or Grill: Memphis Wood Fire; Fuel: Pellets; Oyster shucking knife; shellfish rack (optional)
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For the sauce:

  • 1/2 cup canned tomato sauce or ketchup
  • 2 tablespoons cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1 tablespoon prepared horseradish
  • 1 teaspoon Worcestershire sauce
  • 1 canned chipotle chile, minced

  • 18 oysters in the shell
  • 8 tablespoons unsalted butter
  • Crusty bread, for serving

Step 1: Make the sauce. Place the ingredients in a saucepan and whisk to mix. Simmer until flavorful, 5 minutes, and let sauce cool slightly. The sauce can be made ahead of time.

Step 2: Set up your smoker or grill following the manufacturer’s instructions. Preheat to 400 degrees.

Step 3: Just before serving, shuck the oysters, discarding the top shells; be careful not to spill the juices. Pass the shucking knife under each oyster to loosen it from the bottom shell. Leave the oyster in the shells. Arrange the oysters in a shellfish rack or on a wire rack, again, taking care not to spill the juices. Place a spoonful of sauce and a thin slice of butter on top of each oyster.

Step 4: Smoke the oysters until the butter is melted and the oysters are cooked to taste, about 10 minutes. (I like them warm but still raw in the center.) Serve with grilled or crusty bread and an icy glass of Sauvignon Blanc.

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