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In article >,
postulated...
> Smoked over a lump fire, served by the thousands, along with plenty of Brew
> my favorite is the Downtown Brown.
> Anyone that has half a chance to cook these puppies the reward is well worth
> the trouble to pry them apart.
> I actually had folks run over to my booth for sauce then go stand in line
> for a half dozen Oysters. To each his own, but any good hot sauce is pretty
> traditional and the fresh lemon of course
> Bruce-n-Gold Beach

I tried smoking a dozen the other day and they were delicious.

Note for next time:

1) Try them plain (i.e no rub)
2) Use only the lightest smearing of olive oil to coat them with (used
too much this time).

The canned version simply won't do anymore !

--

Mark