Cowboy BBQ by Adrian Davila & Ann Volkwein

Author:Adrian Davila & Ann Volkwein
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2018-04-24T04:00:00+00:00

SMOKED FRESH OYSTERS

SERVES 6 TO 8 PREP TIME: 30 MINUTES, PLUS 24 HOURS COOK TIME: 2 HOURS

“Barbecued smoked oysters” doesn’t necessarily roll easily off the tongue, but the combined sweetness of the piloncillo and the bourbon produces a surprisingly clean-tasting, flavored brine.

INFUSED OIL:

1 cup extra-virgin olive oil

2 serrano peppers, thinly sliced into circles

4 garlic cloves, minced

Zest of 1 lemon

1 tablespoon chopped fresh cilantro

BRINE:

1 gallon water

½ cup Worcestershire sauce

1 cup bourbon (or Coca-Cola, for a nonalcoholic version)

1 cup piloncillo (Mexican unrefined brown sugar)

6 to 8 garlic cloves

1 tablespoon onion powder

½ teaspoon Tabasco

2 tablespoons salt

1 teaspoon freshly ground black pepper

OYSTERS:

48 freshly shucked oysters

Saltine crackers and Pico de Gallo (page 183) for serving

1. Make the spice-infused oil by combining all its ingredients in a bowl. Set aside in a covered container at room temperature.

2. Make the brine: Combine all the ingredients in a large, nonmetallic container. Mix until all the piloncillo dissolves.

3. Add the oysters to the brine and allow to marinate in the refrigerator, covered, for 24 hours.

4. One hour before you’d like to start cooking, prepare a smoker with indirect heat to 275°F (see page 30).

5. Remove the oysters from the brine. Rinse each oyster under cold water and arrange them on a grilling rack or in a vegetable or fish basket.

6. Smoke the oysters until they firm up and are slightly darker in color, about 2 hours.

7. Remove the oysters from the smoker and drizzle with the infused oil. Serve them over crackers, topped with pico de gallo for extra zest.

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