Cowboy Barbecue by Adrian Davila

Author:Adrian Davila
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2018-08-20T16:00:00+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

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