Ingredients
1 1/2 cups hickory wood chips
1/2 cup chopped pitted kalamata olives
1/2 cup chopped seeded peeled plum tomato
2 tablespoons chopped fresh basil
2 tablespoons extra-virgin olive oil
1 tablespoon capers
1 tablespoon fresh lemon juice
1/2 teaspoon freshly ground black pepper
24 large shucked oysters (on the half shell)
12 lemon wedges
Preparation
1. Soak wood chips in water 1 hour; drain.
2. Combine olives and the next 6 ingredients (through pepper) in a small bowl.
3. Remove grill rack, and set aside. Prepare the grill for indirect grilling, heating one side to medium-high and leaving one side with no heat. Maintain temperature at 300°. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add wood chips to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour 2 cups water in pan. Place grill rack on grill. Place the oysters on grill rack over foil pan on unheated side, and close lid. Cook for 9 minutes; remove oysters from grill. Top each oyster with 1 1/2 teaspoons olive mixture; serve immediately with lemon wedges.
Cooking Light DT
