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Smoked Garlic Bacon Kale Oysters

  • Author: Robyn


Serves 4

Serving Size One Dozen Oysters

Prep Time 30 minutes

Cook Time 30 minutes

Smoking Wood Alder

Smoker Temp 250

Rest Time none


  • 1 dozen fresh oysters
  • 3 tbsp bacon- approximately 2 pieces of bacon, cooked ¾ of the way through, fatty parts removed
  • ½ cup Kale leaves, finely chopped
  • 2 tbsp shredded parmesan
  • 2 cloves garlic, finely chopped
  • 1 tbsp butter, melted
  • 1 tsp fresh ground pepper


  1. With an oyster knife, open the oysters and remove the top leaving the oyster on the bottom half for layering the other ingredients.
  2. Combine all other ingredients and spoon over each oyster.
  3. Use a frog mat underneath the oysters so they don’t fall through the grates and let them smoke for 20 minutes or until the cheese has begun to slightly melt.



Invest in a good oyster shucking knife and cut resistant gloves to ensure a safe oyster shucking experience

Pairing Suggestions/Maximizing Leftovers

Pairs wonderfully with grilled bread that can be used for sopping up extra sauce

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