{"id":173626,"date":"2025-04-06T12:47:04","date_gmt":"2025-04-06T12:47:04","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/smoked-oysters-with-ancho-chile-sauce\/"},"modified":"2025-04-06T12:47:04","modified_gmt":"2025-04-06T12:47:04","slug":"smoked-oysters-with-ancho-chile-sauce","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=173626","title":{"rendered":"Smoked Oysters with Ancho Chile Sauce"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div>\n<p>  <!-- Simple Share Buttons Adder (7.6.21) simplesharebuttons.com --><\/p>\n<p>This is a <a href=\"https:\/\/www.seafood-harvest.com\/index.php\/2022\/06\/06\/smoked-macaroni-and-cheese-with-shrimp\/\">smoked<\/a> oysters recipe that requires hot smoke and a lot of it for a short period of time. Instead of 200 degree smoke from your smoker or grill, try for about 400 degrees. Oysters can also be grilled by placing the on the grill over high heat until the shells open, about 6 to 10 minutes, then top with the sauce and serve. Editor\u2019s Note: <a href=\"https:\/\/www.dave-dewitt.com\/digital-bookstore\/\">You\u2019ll find this recipe and a lot more tastiness in Dave\u2019s book, Barbecue Inferno. Pick up a copy here.<\/a><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-16854\" src=\"https:\/\/www.burn-blog.com\/wp-content\/uploads\/2023\/01\/pexels-elle-hughes-2647936.jpg\" alt=\"smoked oysters recipe\" width=\"640\" height=\"434\" srcset=\"https:\/\/www.burn-blog.com\/wp-content\/uploads\/2023\/01\/pexels-elle-hughes-2647936.jpg 640w, https:\/\/www.burn-blog.com\/wp-content\/uploads\/2023\/01\/pexels-elle-hughes-2647936-300x203.jpg 300w, https:\/\/www.burn-blog.com\/wp-content\/uploads\/2023\/01\/pexels-elle-hughes-2647936-150x102.jpg 150w, https:\/\/www.burn-blog.com\/wp-content\/uploads\/2023\/01\/pexels-elle-hughes-2647936-600x407.jpg 600w, https:\/\/www.burn-blog.com\/wp-content\/uploads\/2023\/01\/pexels-elle-hughes-2647936-100x68.jpg 100w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\"\/><\/p>\n<h3>Smoked Oysters with Ancho Chile Sauce Ingredients<\/h3>\n<h4>The Oysters<\/h4>\n<ul>\n<li>24 large oysters, shucked, reserving the liquid<\/li>\n<\/ul>\n<h4>The Lime Marinade<\/h4>\n<ul>\n<li>\u00bd cup reserved oyster liquid<\/li>\n<li>\u00bd cup clam juice<\/li>\n<li>2 tablespoons vegetable oil<\/li>\n<li>Juice of 1 lime<\/li>\n<\/ul>\n<h4>Ancho Chile Sauce<\/h4>\n<ul>\n<li>1 ancho chile, seeds and stems removed<\/li>\n<li>1 chipotle chile in adobo sauce 3 tablespoons tomato sauce<\/li>\n<li>2 tablespoons chopped onions<\/li>\n<li>2 cloves garlic, chopped<\/li>\n<li>2 tablespoons vinegar<\/li>\n<li>1\/8 teaspoon ground allspice<\/li>\n<li>Pinch ground cloves<\/li>\n<li>1 tablespoon vegetable oil<\/li>\n<li>1 tablespoon lime juice<\/li>\n<li>Chopped cilantro for garnish<\/li>\n<\/ul>\n<h3>Instructions<\/h3>\n<ol>\n<li>Shuck the oysters, saving the liquid. In a bowl, combine all the ingredients for the marinade. Place the oysters in a shallow dish and pour the marinade over them. Marinate the oysters for 30 minutes in the refrigerator. Remove and drain. Keep refrigerated until used.<\/li>\n<li>Soak the ancho chile in hot water for 20 to 30 minutes until soft remove and drain.<\/li>\n<li>Combine the chiles, onions, garlic, and the vinegar in a blender or food processor and puree until smooth. Add a little water if necessary. Add the remaining sauce ingredients and the spices and continue to puree until smooth. Saute the sauces in the oil until almost dry, about 15 minutes. Remove from the heat and stir in the lime juice and cilantro.<\/li>\n<li>Build a hot fire in the smoker or grill and add hickory or other hardwood chips or chunks, as you need a lot of smoke.<\/li>\n<li>Put about \u00bd to 1 teaspoon of sauce on each oyster. Place the oysters in a grill basket on the grill, close the cover and smoke for 10 minutes<\/li>\n<li>Serve immediately with any additional sauce on the side. Oysters remaining on the grill too long will overcook.<\/li>\n<\/ol>\n<p>Yield: 2 dozen<\/p>\n<p>Heat Scale: Medium<\/p>\n<p><a href=\"https:\/\/www.pexels.com\/photo\/oysters-on-plate-2647936\/\">Photo by Elle Hughes via Pexels<\/a><\/p>\n<div id=\"ts-fab-below\" class=\"ts-fab-wrapper\"><span class=\"screen-reader-text\">The following two tabs change content below.<\/span><\/p>\n<div class=\"ts-fab-tabs\">\n<div class=\"ts-fab-tab\" id=\"ts-fab-bio-below\">\n<div class=\"ts-fab-avatar\"><img loading=\"lazy\" decoding=\"async\" alt=\"\" src=\"https:\/\/secure.gravatar.com\/avatar\/5bd7c7b682de03d2c5cf0e5f45882c84?s=80&amp;d=mm&amp;r=g\" srcset=\"https:\/\/secure.gravatar.com\/avatar\/5bd7c7b682de03d2c5cf0e5f45882c84?s=160&amp;d=mm&amp;r=g 2x\" class=\"avatar avatar-80 photo\" height=\"80\" width=\"80\"\/>\n\t\t<\/div>\n<div class=\"ts-fab-text\">\n\t\t\t<!-- \/.ts-fab-header --><\/p>\n<p><em>Publisher |<\/em> Christened the &#8220;Pope of Peppers&#8221; by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<div class=\"ts-fab-tab\" id=\"ts-fab-latest-posts-below\">\n<div class=\"ts-fab-avatar\"><img loading=\"lazy\" decoding=\"async\" alt=\"\" src=\"https:\/\/secure.gravatar.com\/avatar\/5bd7c7b682de03d2c5cf0e5f45882c84?s=80&amp;d=mm&amp;r=g\" srcset=\"https:\/\/secure.gravatar.com\/avatar\/5bd7c7b682de03d2c5cf0e5f45882c84?s=160&amp;d=mm&amp;r=g 2x\" class=\"avatar avatar-80 photo\" height=\"80\" width=\"80\"\/>\n\t\t<\/div>\n<div class=\"ts-fab-text\">\n<div class=\"ts-fab-header\">\n<h4>Latest posts by Dave DeWitt <span class=\"latest-see-all\">(<a href=\"https:\/\/www.burn-blog.com\/author\/dave-dewitt\/\" rel=\"nofollow\">see all<\/a>)<\/span><\/h4>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<p><!-- AI CONTENT END 1 --><\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>This is a smoked oysters recipe that requires hot smoke and a lot of it for a short period of time. Instead of 200 degree smoke from your smoker or grill, try for about 400 degrees. Oysters can also be grilled by placing the on the grill over high heat until the shells open, about [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":173627,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136],"tags":[56532,18721,21027,7904,13221],"dealstore":[],"offerexpiration":[],"class_list":["post-173626","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barbecue","tag-ancho","tag-chile","tag-oysters","tag-sauce","tag-smoked"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Smoked Oysters with Ancho Chile Sauce - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=173626\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Smoked Oysters with Ancho Chile Sauce - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This is a smoked oysters recipe that requires hot smoke and a lot of it for a short period of time. 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