GW Fins Sizzling Oysters
- Fresh Louisiana Shell Oysters - 4 Dozen
- Paul Prudhomme's Shrimp Magic - 2 tablespoons
- butter, melted - 1 lb
- fresh squeezed lemon juice - 2 tbs
- fresh chopped parsley - 1 tbs
- rock salt - 4 cups
- lemons, quartered - 2 each
Equipment needed - a barrel smoker or a Weber type with a tight fitting lid, charcoal, hickory chips, a sieve or wire screen.
1) Shuck the oysters and season with the Shrimp Magic. Reserve.
Make a very small charcoal fire - 5 or 6 coals works well - if using a barrel smoker with a catch pan put ice in the pan and if a Weber type move the fire as far to one side as possible. Place a handful of hickory chips on the coals and close the lid to cut off as much air as you can and build up a good head of smoke. When the smoke is rolling quickly open the lid and place the food to be cold smoked inside and close it back up. Smoke for two or three minutes and remove.
2) Clean the shells thoroughly with a metal scrub pad to remove any adhered particles. Wash in a dishwasher and dry. Place in a 500 degree oven for at least an hour.
3) Heat the melted butter to very warm and just before getting ready to serve, drop in the smoked and seasoned oysters.
4) Have everything else ready for the dish ahead of time - warm French bread, quartered lemons, extra butter for dipping, open Champagne, etc.
5) Place a cup of rock salt on each large plate and using tongs, place 12 shells on each plate.
6) Put the warm buttery oysters on the hot shells, spoon a little melted butter on each one and top with chopped parsley.
7) Eat and repeat.