Smokehouse Oysters

• 2 cups hickory chips, soaked in water
• Rock salt
• 1 dozen oysters on the half shell, drained
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup butter or margarine, softened
• 2 tablespoons finely chopped green onion
• 2 tablespoons finely chopped fresh parsley
• 3 tablespoons cornflake crumbs
• 3 tablespoons grated Parmesan cheese
• Fresh parsley sprigs

1. Prepare charcoal fire in grill, and let burn 10 to 15 minutes. Sprinkle wet hickory chips over gray-white coals. Cover grill with lid.
2. Sprinkle a thin layer of rock salt in an aluminum foil-lined 13- x 9- x 2-inch pan. Arrange oysters (in shells) over rock salt; sprinkle oysters with 1/8 teaspoon salt and pepper.
3. Combine butter, green onion, and chopped parsley; dot each oyster with butter mixture. Combine cornflake crumbs and cheese, and sprinkle over butter mixture.
4. Place pan on grill 4 inches from hot coals and wet hickory chips. Cover grill with lid. Grill 20 minutes or until crumbs are browned and oyster edges curl. Garnish with parsley sprigs.
5. Note: Rock salt is used to hold shells upright and to keep oysters hot.

hickory chips, salt, oysters, salt, pepper, butter, green onion, fresh parsley, cornflake crumbs, parmesan cheese, parsley sprigs

Taken from www.myrecipes.com/recipe/smokehouse-oysters (may not work)