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Thread: Oysters

  1. #1
    Junior Member noelblak's Avatar
    Join Date
    Oct 2012
    Location
    Forsyth Montana
    Posts
    3

    Oysters

    Looking for some Osyters Brine's !!!!

  2. #2
    Senior Member Quadman750's Avatar
    Join Date
    Mar 2013
    Location
    Great White North
    Posts
    230
    Shellfish Brine for Smoked Oysters



    Ingredients

    2 quarts cold water, divided
    1 cup (10 ounces or 280 g) coarse kosher salt
    1/2 cup dark brown sugar, packed
    2 tablespoons lemon juice
    1 teaspoon freshly ground black pepper
    1 teaspoon granulated garlic


    Instructions

    Heat one quart of water to a simmer over medium heat. Add the remaining ingredients and stir until the salt and sugar are dissolved. Remove from the heat and add the remaining water. Cool the brine to below 40 degrees F.

    Pour the cooled brine over the oysters and soak, refrigerated, for 30 minutes. After brining, rinse the oysters under cold water and drain in a colander.

    Prepare the smoker for a 225 degrees F. cook using your favorite smoking wood (avoid using heavy wood such as mesquite). I usually use alder, apple or oak, but Iíve also used dried seaweed.

    Place the oysters on a porcelain grill rack or Frogmat smoking mat. (Or return the oysters to the cupped (bottom) portion of the shell and arrange them on a tray with rock salt.) Smoke the oysters for 30 to 40 minutes or until the edges begin to curl. Remove from the grill and serve warm or cool. You can also serve them cold with a drizzle of olive oil, some crushed red pepper and crusty bread.
    Servings
    approximately 2 quarts
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  3. #3
    Yes ,Owner Travis Croxton brings together four generations of oyster expertise and a passion for farm-to-table living to entice local diners.

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