This is my brother John's recipe for smoked oysters. He is a clam digger from Barnstable on the lower Cape. He came up with this recipe that is unbelievably delicious for oysters and it also preserves them for a short time. They make great appetizers with a dipping sauce like horseradish, mayonnaise, and hot sauce or just plain. They also can be used in a number of other recipes especially pasta or a few introduced into oyster stew with the other oysters (my favorite).
The great thing about smoking oysters is that they are already salt brined. Just follow the recipe for poached oysters and then smoke the oysters with out the shells on a grill mesh in your outside grill. After shucking place the poached oysters in a bowl and add really good olive oil. The smoke them out on the grill following the smoking recipe for smoked salmon. The idea is to not warm up the oysters just bathe them in smoke for a short time. Remove and place in a air tight container over night. Outstanding flavor.
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