I remember years ago,
@IronNoggin made up a batch in a campsite. They were done in the half shell on a charcoal bbq with some alder chips for smoke. If I recall correct, they had some red wine/garlic concoction on them that was delicious.
Maybe he’ll give you that recipe since I tagged him here. ;-)
Missed this first time around...
Prefer larger oysters for this recipe.
Shuck and allow oysters to drain.
Keep larger half shell, wash and rinse well and let dry.
Mix:
1/2 bottle Teriyaki Glaze
1 Glass red wine
2 - 3 Tablespoons of Herb & Garlic Spice
Hint of Lemon Juice
4 - 5 tablespoons butter.
Nuke to melt and let sit for mingling.
Arrange oyster shells on upper grill of BarBee
Place a good spoonful or two of your mix into each shell, drop oyster in on top, and smother with the balance of the mix.
Have a smoke container in position, fire BarBee up to full throttle until smoke develops, then turn down to medium-low.
Smoke until a bit of a crust form around the edges.
Chow Down.
Don't forget some bread for dipping those wonderful juices out of the shell!
Enjoy!
Cheers,
Nog