I am an oyster lover. Smoked, grilled, fried or raw I love them. My wife has requested some smoked oysters to make some bisque. I am thinking an hour on low on the smoker and then finishing hot. Or perhaps Smoking @ 200 till done? These will be shucked and done on frog mats.
Any input appreciated.
I am making the 3 hour drive North to pick up my grill today.
Any input appreciated.
I am making the 3 hour drive North to pick up my grill today.