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Smoked West Coast Oyster

Ingredients

Preparation

  1. For each large oyster, make a cure of 1 tablespoon each soy sauce and canola oil and 1 teaspoon brown sugar. Be sure to use huge West Coast oysters (Gigas). We shuck them, brush on the cure, and then smoke them on their bottom shell in heavy smoke until they register a core temperature of 140°F (60°C).

Cookbook cover of The Art of Living According to Joe Beef: A Cookbook of Sorts by Frédéric Morin, David McMillan, and Meredith Erickson.
Reprinted with permission from The Art of Living According to Joe Beef by Frédéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.
TagsOysterShellfishSeafoodStarterDinnerNut FreeDairy Free5 Ingredients or FewerSmokeNew YearsCookbooks
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