Smoked Oysters Rockefeller

Kita Roberts
"Girl Carnivore"
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Smoked Oysters Rockefeller by GirlCarnivore for Char-Broil
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Ring in the New Year in style! Put that grill to work and whip up some world class appetizers to celebrate the night away with your guests. These Smoked Oysters Rockefeller are the perfect show-stopping appetizer to set out alongside that pop of bubbly as the countdown begins.

Oysters Rockefeller has always been a fan favorite for big celebrations. We doubled down on the flavor and cooked these oysters in their shells over a little smoke and heat. The grill adds one more layer of flavor to these delicious bites.

Select fresh recently harvested live oysters from your fishmonger for this recipe as close to prep time as you can. Don’t be afraid to ask when they were harvested to make sure you are getting a fresh batch. Canned oysters won’t offer the same flavor or texture for this recipe and would offer no natural protection against the heat of the grill. In the shell, they open and get in just enough of that awesome smokey flavor. The shells also work as a great serving dish with a little added presentation for your party.
Smoked Oyster Rockefeller Recipe by GirlCarnivore for CharBroil

Smoked Oyster Rockefeller Recipe


  • 1 dozen oysters
  • 4 strips bacon
  • 2 tablespoons fresh parsley, finely chopped
  • 3 tablespoons butter, melted and cooled
  • 3 tablespoons panko breadcrumbs
  • 3 tablespoons freshly grated Parmesan cheese
  • Special equipment: Burlap


  1. Prepare your gas grill for indirect heat. Make a pouch with aluminum foil and place wood chips inside. Poke some holes and toss into the hottest part of the grill. Allow the grill to get all good and smokey.
  2. Arrange the oysters on a transferable grill pan. Soak a sheet of burlap in water. When the grill is hot and smoke is billowing off of the wood chip packet, place the grill rack over low heat. Cover with the burlap bag and allow to cook for 5 to 7 minutes. Carefully remove the bag and allow the oysters to cook. Remove as needed as they spring open, checking every few minutes.
  3. Allow the oysters to cool until safe to handle. Using a butter-knife or proper oyster shucking tool, pop the oysters open by inserting and giving a little twist. Separate the shells, leaving the meat of the oyster in half of the shell.
  4. Cook the bacon in a skillet until crispy. Cool on a paper towel lined plate. When cool, mince.
  5. Combine the chopped parsley and cooked bacon in small bowl. Arrange the oysters back on the transportable grill rack. Sprinkle each with the bacon parsley mix. Pour the butter evenly into each shell. Top with the panko and Parmesan cheese.
  6. Place the rack back on the grill, or under a broiler, and cook until toasted.

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