Bourbon Smoked Oysters

Bourbon Smoked Oysters

Oysters are always a popular appetizer or first course to serve. These bourbon smoked oysters are even more special, with a touch of butter, whiskey, and hot sauce.

You can prepare these oysters on your smoker or a low heat grill. This recipe suggests alder wood chips, but use your favorite or what is on hand.

Choose a good quality bourbon to use in the recipe as a cheap one can be bitter or overwhelm the delicate flavors of the oysters.

Bourbon Smoked Oysters Recipe

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Bourbon Smoked Oysters
These bourbon smoked oysters are a very special appetizer, with a touch of butter, whiskey, lemon, and hot sauce. Use alder wood chips for the best flavor.
Preparation 15 minutes
Cook 10 minutes
Ready in 25 minutes
Servings 2 Servings
CourseAppetizer
InfluenceGlobal
DifficultySeasoned
MethodSmoke

Ingredients

Bourbon Butter Sauce

  • 4 tablespoons sweet butter
  • 2 tablespoons Bourbon whiskey
  • 1 teaspoon chipotle hot sauce
  • 1 teaspoon fresh lemon juice

Smoked Oysters

  • 12 oysters in the shell
  • cocktail sauce for serving

Equipment

  • smoker
  • alder wood chips

Directions

Bourbon Butter Sauce

  • Melt the butter in a pan over medium heat. Add the bourbon, hot sauce, and lemon juice. Mix until well combined.

Smoked Oysters

  • Carefully pry open (shuck) the oysters using an oyster knife (wear a thick glove). Try to retain as much of the juices as possible.
  • Scrape under the oyster to detach it from the shell. Leave the oyster on top of the bottom (cupped) shell with any retained juices.
  • Place the shells on to the grate of a smoker set to 225 degrees F (107 degrees C) and/or a low heat grill. Add alder wood chucks to the fire.
  • Cook for 8 minutes then spoon the bourbon-butter mixture on top of each oyster.
  • Cook until the oyster for an additional 2 minutes or until they become firm, but still moist.
  • Serve with the cocktail sauce on the side.

Nutritional Information

Sodium: 977mgCalcium: 36mgVitamin C: 3mgVitamin A: 867IUSugar: 24gFiber: 1gPotassium: 191mgCholesterol: 64mgCalories: 363kcalTrans Fat: 1gMonounsaturated Fat: 6gPolyunsaturated Fat: 1gSaturated Fat: 14gFat: 23gProtein: 1gCarbohydrates: 30gIron: 1mg

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About Tom Wallin

Tom Wallin became involved with “low n’ slow” southern style barbecue in 2004 when he and his wife (Kay) became Kansas City Barbecue Society Certified BBQ Judges.

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Comments

    1. The butter/bourbon mixture is spooned over after being partly cooked but before taking off. The recipe has been updated based on your question.