If your experience with smoked oysters is limited to the oily, strong-flavored bivalves sold canned, you're in for a revelation. The brininess of the olive- and caper-laced relish echoes the fresh, oceany notes of the oysters. Keep as much of the oysters' juices as possible in the shells while shucking and grilling. Smoke-roast the oysters just long enough to poach them, but not so long that they overcook or dry out.
View Recipe: Smoked Oysters with Olive Relish