Joe got his hands on two bushels of Texas Clearwater Oysters out of Port Aransas and decided one preparation wasn't enough — so he made four sauces from scratch and smoked a batch on the Pit Boss.
Oysters Four Ways: Smoked Brocco-Fella + Four Raw Sauces
Ingredients
- The Oysters:
- Texas Clearwater select and petite oysters (Port Aransas, TX — via Texas Surf Conservancy)
- Smoked Brocco-Fella:
- Panko breadcrumbs, seasoned
- Parmesan (or Gran-a-paran), freshly grated
- Cream cheese spread
- Sichuan chili crisp (Jing brand, mung bean style)
- Fresh cilantro, chopped
- Salt
- Mignonette (Joey's Way):
- Shallots, thinly sliced lengthwise
- Red wine vinegar
- 2 tablespoons honey
- Salt
- Nam Prik:
- 2 Thai chilies, thinly sliced
- 2–3 garlic cloves, pressed
- Cilantro, chopped
- Fish sauce
- Honey
- 1 lime, juiced
- White pepper
- Garlic Chili Oil:
- Green onion, chopped
- Garlic cloves, germ removed
- Cilantro
- Avocado oil
- Extra virgin olive oil
- Gochujang Cocktail Sauce:
- Gochujang
- Anchovy paste
- Mayonnaise
- Salt
Instructions
- Shuck the oysters with a glove and keep cold until ready to serve.
- For the Brocco-Fella: mix panko, parmesan, cream cheese, chili crisp, cilantro, and salt. Scoop onto shucked oysters and smoke on the Pit Boss at 425°F for 15–20 minutes until toasty and melted.
- For the mignonette: combine sliced shallots with red wine vinegar and honey; season with salt and let sit.
- For the nam prik: mix sliced Thai chilies, pressed garlic, cilantro, fish sauce, honey, lime juice, and white pepper.
- For the garlic chili oil: blend green onion, garlic, and cilantro with a little avocado oil. Heat olive oil to 248–250°F and pour over the blended mixture, then strain out the solids — keep the infused oil.
- For the gochujang cocktail sauce: combine gochujang, anchovy paste, mayonnaise, and salt to taste.
- Serve the Brocco-Fella warm off the smoker. Serve the raw oysters on ice with all four sauces on the side.
