- May 25, 2007
- 26
- 10
The other night I had the best appetizer - an oyster with swiss cheese, wrapped in bacon and fried. I have this idea that they would be even better in the smoker (because most things are). So I'm thinking take a fresh oyster, top with a sliver of cheese, then wrap in a half slice of partially cooked bacon and smoke for 1/2 hour.
Anyone see a flaw in my plan? I'm going to practice before I make them for a party, but less trial and error with the expensive oysters is better.
Thanks!
Anyone see a flaw in my plan? I'm going to practice before I make them for a party, but less trial and error with the expensive oysters is better.
Thanks!