Skip to main content
Epicurious
Cookbooks

Smoked West Coast Oyster

Ingredients

Preparation

  1. For each large oyster, make a cure of 1 tablespoon each soy sauce and canola oil and 1 teaspoon brown sugar. Be sure to use huge West Coast oysters (Gigas). We shuck them, brush on the cure, and then smoke them on their bottom shell in heavy smoke until they register a core temperature of 140°F (60°C).

Cookbook cover of The Art of Living According to Joe Beef: A Cookbook of Sorts by Frédéric Morin, David McMillan, and Meredith Erickson.
Reprinted with permission from The Art of Living According to Joe Beef by Frédéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.
TagsOysterShellfishSeafoodStarterDinnerNut FreeDairy Free5 Ingredients or FewerSmokeNew YearsCookbooks
Read More
Mussels With Garlicky Miso Broth
A fancy-feeling dish that comes together in 20 minutes.
Broiled Salmon Teriyaki
A fam-favorite, 30-minute dinner we have on repeat.
Salt Bread
Crisp, buttery shell. Soft, flaky center. Cry!
Soothing Rice Porridge
Known as okayu, this Japanese comfort food will warm you from the inside out.
Chili Crisp Yogurt Chicken
A sheet-pan wonder with lots of crispy rice.
Pumpkin Black Bean Enchiladas
Enchiladas meet pumpkin in this cozy weeknight dinner.
A Big Salad Just for Me
Full of crunchy veg and a miso-maple dressing.
Frico'ed Brussels Sprouts
Brussels sprouts are better with a crunchy Parmesan skirt.