“We should try smoking oysters…tonight” -husband So we did! Was it a success?…

“We should try smoking oysters…tonight” -husband

So we did! Was it a success? Yes. Did it go as planned? Hell no.

Long story short. Shucking didn’t go well, had some issues with the Traeger holding temp, and almost relocated food to the oven. All in all, everything was delicious and I’ve tweaked the recipe so you don’t have to snuck raw oysters so I call it a win!

Smoked oysters 2 ways: spicy miso butter with scallions and garlic butter with mignonette.

First, prep the butters…

Spicy Miso Butter Oysters
Combine: 3 T room temperature Irish butter, 1 T white miso paste, 1T garlic chili sauce (sriracha or other hot sauce works, too), 1 t black pepper, and juice of 1 lime
Prep: 1/4 C scallions

Garlic Butter Oysters
Melt on medium/low 2 T Irish butter. Add 4 minced garlic cloves, and 1 t salt. Cook 2 mins. Make the mignonette sauce separately by combining 1/4 C red wine vinegar, 1 T minced shallot, and 1/8 t black pepper.


Set Traeger to 250 and let preheat for 15 minutes. Make sure there are pellets…LOL

Scrub and rinse 24 unshucked oysters and place in a bowl of ice until ready to put in smoker. Throw away any that are opened. Add the butters (in grill safe dishes) and oysters to the smoker. Smoke for 10 minutes or until the oysters start to open. If there are one or two that don’t open with the rest, I suggest tossing them.

Remove oysters from smoker and with an oyster shucking tool, remove top of oyster, leaving the salty brine in the open bottom shell. Detach the oyster meat from the shell using the shucking tool so you have 24 half shells with brine and oysters.

Remove hot butters from smoker and on 12 oysters, spoon spicy miso butter and add scallions. On the other 12, spoon garlic butter and serve with mignonette sauce.

Served with Chardonnay, smoke fish dip, and smoked cauliflower.

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