This is a recipe that requires hot smoke and a lot of it for a short period of time. Instead of 200 degree smoke from your smoker or grill, try for about 400 degrees. Oysters can also be grilled by placing the on the grill over high heat until the shells open, about 6 to 10 minutes, then top with the sauce and serve.

Ingredients

For the Oysters:

• 24 large oysters, shucked, reserving the liquid

For the Lime Marinade:

• ½ cup reserved oyster liquid

• ½ cup clam juice

• 2 tablespoons vegetable oil

• Juice of 1 lime

For the Ancho Chile Sauce:

• 1 ancho chile, seeds and stems removed

• 1 chipotle chile in adobo sauce 3 tablespoons tomato sauce

• 2 tablespoons chopped onions

• 2 cloves garlic, chopped

• 2 tablespoons vinegar

• 1/8 teaspoon ground allspice

• Pinch ground cloves

• 1 tablespoon vegetable oil

• 1 tablespoon lime juice

• Chopped cilantro for garnish

Instructions

Shuck the oysters, saving the liquid. In a bowl, combine all the ingredients for the marinade. Place the oysters in a shallow dish and pour the marinade over them. Marinate the oysters for 30 minutes in the refrigerator. Remove and drain. Keep refrigerated until used.

Soak the ancho chile in hot water for 20 to 30 minutes until soft remove and drain.

Combine the chiles, onions, garlic, and the vinegar in a blender or food processor and puree until smooth. Add a little water if necessary. Add the remaining sauce ingredients and the spices and continue to puree until smooth. Saute the sauces in the oil until almost dry, about 15 minutes. Remove from the heat and stir in the lime juice and cilantro.

Build a hot fire in the smoker or grill and add hickory or other hardwood chips or chunks, as you need a lot of smoke.

Put about ½ to 1 teaspoon of sauce on each oyster. Place the oysters in a grill basket on the grill, close the cover and smoke for 10 minutes

Serve immediately with any additional sauce on the side. Oysters remaining on the grill too long will overcook.

Here’s a great rub to use on meats which will be smoked or grilled.

Ingredients

Ancho Chiles, Peppercorns, Celery Seed, Cumin Seed, Annato Seeds

Instructions

Here’s a great rub to use on meats that will be smoked or grilled. Since anchos are sold in fairly pliable condition, place them in the oven on low heat until they are brittle.

• 4 ancho chiles, stems removed and seeded, dried in the oven

• 2 teaspoons whole white peppercorns

• 1 teaspoon whole black peppercorns

• 1/2 teaspoon celery seed

• 3 and 1/2 teaspoons cumin seed

• 1 teaspoon thyme

• 1 small bay leaf

• 1 teaspoon annato seeds

• 1 and 1/2 teaspoons salt

Blend together all the ingredients in a spice mill or blender. Pack in a glass jar after using.

Yield: About ½ cup

Heat Scale: Mild

Mesquite wood smoke is absorbed by the fish while it grills, imparting a distinctly Southwestern flavor. Care should be taken not to overcook–or burn–the fish.

Ingredients

• 2 ancho chiles, stems and seeds removed, chopped

• 1 small onion, chopped

• 1 tablespoon vegetable oil

• 2 small tomatoes, peeled and chopped

• 1/4 cup raisins

• 2 cups chicken broth

• Mesquite chips, soaked in water

• 4 snapper fillets

• Olive oil

Instructions

Saute the chile and onion in the vegetable oil until soft. Add the remaining ingredients, except the fish and olive oil, and simmer for an additional 10 minutes. Place the mixture in a blender and puree until smooth. Keep the sauce warm.

Prepare a fire of mesquite wood, or a charcoal fire with mesquite chips added. When the coals have burned down to a medium heat, rub the fillets with olive oil and grill for four or five minutes per side, turning once. Turning more often could cause the fillets to fall apart.

Place the fish on individual plates, pour the sauce over the top and serve.

Here’s a great rub to use on meats that will be smoked or grilled. Since anchos are sold in fairly pliable condition, place them in the oven on low heat until they are brittle.

Ingredients

• 4 ancho chiles, stems removed and seeded, dried in the oven

• 2 teaspoons whole white peppercorns

• 1 teaspoon whole black peppercorns

• 1/2 teaspoon celery seed

• 3 and 1/2 teaspoons cumin seed

• 1 teaspoon thyme

• 1 small bay leaf

• 1 teaspoon annato seeds

• 1 and 1/2 teaspoons salt

Instructions

Blend together all the ingredients in a spice mill or blender. Pack in a glass jar after using.