Mr. Mudd's Magnificent Marinated Macerate Mountain Oysters

This recipe will work for a variety of oysters. I suggest lamb, goat or bore. Especially bore. If your choice is wild then carry a buck knife and do the business right on site. If on a farm, there are ties and bands that will make the task easier. Harvest your oysters, soak them in salt water for about 15-20 minutes then remove them from the water (to draw out blood). Salt them heavily and wrap them in butcher's paper (pink is the best) and put them on ice.

Brining is the best prep for mountain oysters. Brine them in a strong vegetable stock (onions, okra, celery, and carrots). After that, you'll want to smoke them around mid/low 200s for about a pound per hour. Flip and rotate them about 30 minutes into the cook. Internal temps are around 120-140 and done. Remove them, cover them, and let them rest on a rack.

Slice them and serve them with white rice (jasmine) and steamed dumplings drizzled in oyster sauce.