Bergeron’s Smoke Can Grilled Oysters & Seafood Collection

For a mixed seafood cookout, use a two-zone grill at approximately 375–425°F.
Place the activated Smoke Can near the heat source and cook the seafood on the cooler side with the lid closed before finishing over direct heat.

Seafood should generally reach 145°F. Shrimp, scallops, crab and lobster should become firm, pearly and opaque. When cooking oysters, clams or mussels in their shells, discard any that do not open.

1. Apple & Honey Crisp Grilled Oysters

Apple-Honey Butter Oysters

Makes: 12 oysters
Grilling time: 6–10 minutes

Ingredients

  • 12 fresh oysters in the shell

  • 4 tablespoons softened butter

  • 1 tablespoon honey

  • 1 tablespoon finely minced apple

  • 1 teaspoon Dijon mustard

  • 1 teaspoon apple-cider vinegar

  • ¼ teaspoon garlic powder

  • Pinch of kosher salt

  • Apple & Honey Crisp Smoke Can

  • Chopped parsley for serving

Directions

  1. Scrub the oyster shells thoroughly under cold running water.

  2. Prepare the grill for medium-high, two-zone cooking.

  3. Activate the Apple & Honey Crisp Smoke Can according to its directions.

  4. Place the oysters cup-side down over indirect heat.

  5. Close the lid and cook until the shells begin opening, approximately 4–7 minutes.

  6. Carefully remove the top shells while preserving the oyster liquor.

  7. Mix the butter, honey, apple, mustard, vinegar and garlic powder.

  8. Spoon a small amount over each oyster.

  9. Return the oysters to the grill and cook for another 1–2 minutes.

  10. Finish with parsley.

Flavor profile: mildly sweet, fruity and buttery.

2. BBQ Mesquite Grilled Shrimp Skewers

Mesquite-Lime Shrimp

Servings: 4
Grilling time: 5–7 minutes

Ingredients

  • 1½ pounds large shrimp, peeled and deveined

  • 2 tablespoons olive oil

  • Juice and zest of one lime

  • 1 teaspoon smoked paprika

  • ¾ teaspoon garlic powder

  • ½ teaspoon ground cumin

  • ½ teaspoon kosher salt

  • ¼ teaspoon black pepper

  • BBQ Mesquite Smoke Can

  • Chopped cilantro

Directions

  1. Toss the shrimp with oil, lime zest, paprika, garlic, cumin, salt and pepper.

  2. Thread them onto skewers.

  3. Activate the BBQ Mesquite Smoke Can.

  4. Place the shrimp over indirect heat and close the lid for 2–3 minutes.

  5. Finish over direct heat for approximately 1–2 minutes per side.

  6. Remove when the shrimp are opaque, firm and lightly charred.

  7. Add the lime juice and cilantro after grilling.

Good substitutions: scallops, lobster tails or firm white fish.

3. Bing Cherry Glazed Salmon

Cherry-Balsamic Smoked Salmon

Servings: 4
Cooking time: 15–25 minutes

Ingredients

  • 1½–2 pounds center-cut salmon

  • 1 tablespoon olive oil

  • Salt and black pepper

  • Bing Cherry Smoke Can

Cherry glaze

  • ⅓ cup cherry preserves

  • 1½ tablespoons balsamic vinegar

  • 1 tablespoon Dijon mustard

  • 1 teaspoon soy sauce

  • ½ teaspoon garlic powder

  • Pinch of crushed red pepper

Directions

  1. Heat the grill to approximately 375°F using two-zone cooking.

  2. Pat the salmon dry and brush with olive oil.

  3. Season lightly with salt and black pepper.

  4. Activate the Bing Cherry Smoke Can.

  5. Place the salmon skin-side down over indirect heat.

  6. Close the lid and cook for 10 minutes.

  7. Mix the glaze ingredients.

  8. Brush a thin layer over the salmon.

  9. Continue cooking until the thickest section reaches 145°F, approximately another 5–12 minutes.

  10. Rest for 3 minutes before serving.

Flavor profile: sweet, fruity, smoky and tangy.

4. Black Peppered Bacon Grilled Oysters

Bacon-Parmesan Oyster Bake

Makes: 12 oysters
Grilling time: 7–10 minutes

Ingredients

  • 12 oysters in the shell

  • 4 bacon slices, cooked and crumbled

  • 3 tablespoons softened butter

  • 2 tablespoons grated Parmesan

  • 1 tablespoon chopped green onion

  • 1 teaspoon Worcestershire sauce

  • ½ teaspoon coarse black pepper

  • Pinch of garlic powder

  • Black Peppered Bacon Smoke Can

Directions

  1. Scrub the oyster shells and prepare a two-zone grill.

  2. Activate the Black Peppered Bacon Smoke Can.

  3. Place oysters cup-side down over indirect heat.

  4. Cover and cook until the shells begin opening.

  5. Remove the upper shell and retain the liquid in the deeper shell.

  6. Combine the butter, bacon, Parmesan, onion, Worcestershire sauce, pepper and garlic.

  7. Spoon the mixture over each oyster.

  8. Return to the grill and cook for 2–3 minutes.

  9. Briefly place beneath a broiler or over stronger heat when a browned top is desired.

Important: Discard oysters that remain closed after cooking.

5. Hickory on Hickory Seafood Platter

Hickory Garlic-Butter Seafood Grill

This recipe works well for a combination of shrimp, scallops, lobster tails and firm fish.

Ingredients

  • 1-pound large shrimp

  • 1 pound sea scallops

  • 2 small lobster tails, split

  • Hickory on Hickory Smoke Can

Garlic-herb butter

  • 6 tablespoons melted butter

  • 3 minced garlic cloves

  • 1 teaspoon chopped rosemary

  • 1 teaspoon chopped thyme

  • 1 tablespoon lemon juice

  • ½ teaspoon kosher salt

  • ½ teaspoon black pepper

Directions

  1. Mix the garlic-herb butter.

  2. Reserve half for serving and use the other half for brushing.

  3. Activate the Hickory-on-Hickory Smoke Can.

  4. Begin the lobster tails over indirect heat, shell-side down.

  5. After approximately 5 minutes, add the scallops and shrimp.

  6. Close the lid briefly to capture the hickory smoke.

  7. Finish the seafood over direct heat:

    • Shrimp: approximately 2 minutes per side

    • Scallops: approximately 2–3 minutes per side

    • Lobster tails: approximately 8–12 minutes total

  8. Remove when the seafood is firm and opaque.

  9. Serve with the clean reserved garlic butter.

Flavor profile: traditional, bold and woodsy.

6. Maple Brown Bourbon Scallops

Maple-Bourbon-Style Glazed Sea Scallops

Servings: 4
Grilling time: 6–8 minutes

Ingredients

  • 1½ pounds large dry sea scallops

  • 1 tablespoon neutral cooking oil

  • Salt and black pepper

  • Maple Brown Bourbon Smoke Can

Maple glaze

  • 2 tablespoons maple syrup

  • 1 tablespoon melted butter

  • 1 tablespoon Dijon mustard

  • 1 teaspoon apple-cider vinegar

  • ½ teaspoon soy sauce

  • Pinch of cayenne

Directions

  1. Pat the scallops very dry.

  2. Lightly coat with oil and season with salt and pepper.

  3. Activate the Maple Brown Bourbon Smoke Can.

  4. Place the scallops over indirect heat and close the lid for approximately 2 minutes.

  5. Move over direct medium-high heat.

  6. Grill for 2–3 minutes on the first side.

  7. Turn and cook another 1–2 minutes.

  8. Brush lightly with maple glaze during the final 30 seconds.

  9. Remove when the scallops are opaque and firm.

Apply the glaze near the end because maple syrup can burn quickly.

7. Summertime Smoky Chipotle Oysters

Chipotle-Lime Grilled Oysters

Makes: 12 oysters
Grilling time: 6–10 minutes

Ingredients

  • 12 fresh oysters in the shell

  • 4 tablespoons softened butter

  • 1 teaspoon finely minced chipotle pepper

  • 1 teaspoon honey

  • 1 teaspoon lime zest

  • 1 tablespoon lime juice

  • ½ teaspoon garlic powder

  • 2 tablespoons cotija or Parmesan cheese

  • Summertime Smoky Chipotle Smoke Can

  • Cilantro for serving

Directions

  1. Prepare a medium-high two-zone grill.

  2. Activate the Summertime Smoky Chipotle Smoke Can.

  3. Place the scrubbed oysters cup-side down over indirect heat.

  4. Cover until the oysters begin opening.

  5. Remove their upper shells.

  6. Combine the butter, chipotle, honey, lime zest and garlic.

  7. Add a small spoonful to each oyster.

  8. Sprinkle with cheese.

  9. Grill for another 1–2 minutes.

  10. Finish with lime juice and cilantro.

Flavor profile: smoky, spicy, citrusy and slightly sweet.

Three-Oyster Smoke Can Sampler.
Create a tasting flight by preparing four oysters in each style.
Serve the 12-oyster sampler with grilled lemon wedges and toasted bread.

  • Apple & Honey Crisp: Top with apple-honey butter and parsley.

  • Black Peppered Bacon: Top with bacon, Parmesan and coarse pepper.

  • Summertime Smoky Chipotle: Top with chipotle-lime butter and cotija.

Bergeron’s Mixed Seafood Foil Packets

Ingredients

  • 1 pound shrimp

  • ½ pound scallops

  • 8 ounces firm white fish, cut into chunks

  • 1 zucchini, sliced

  • 1 bell pepper, sliced

  • 2 tablespoons butter

  • 1 tablespoon olive oil

  • 2 minced garlic cloves

  • Lemon slices

  • Salt and pepper

  • Selected Bergeron’s Smoke Can

Best flavor choices

  • Apple & Honey Crisp: mild and sweet

  • BBQ Mesquite: bold and earthy

  • Hickory on Hickory: classic seafood cookout

  • Summertime Smoky Chipotle: spicy and lively

Directions

  1. Divide the seafood and vegetables among four large foil sheets.

  2. Add butter, oil, garlic, lemon, salt and pepper.

  3. Fold the packets loosely, leaving a small opening at the top for smoke.

  4. Place over indirect heat.

  5. Activate the selected Smoke Can and close the grill.

  6. Cook for 10–15 minutes.

  7. Check the seafood for doneness before serving.

Grilled Fish Pairing Guide

Seafood Recommended Smoke Can Suggested preparation Oysters Black Peppered Bacon Bacon-Parmesan butter Oysters Summertime Smoky Chipotle Chipotle-lime butter Salmon Bing Cherry Cherry-balsamic glaze Salmon Maple Brown Bourbon Maple-Dijon glaze Shrimp BBQ Mesquite Lime and Southwest spices Scallops Apple & Honey Crisp Honey-lemon butter Scallops Maple Brown Bourbon Maple-butter glaze Lobster Hickory on Hickory Garlic-herb butter Trout Apple & Honey Crisp Apple, lemon and herbs Swordfish BBQ Mesquite Chili-lime seasoning Mahi-mahi Summertime Smoky Chipotle Chipotle-lime marinade Cod or halibut Hickory on Hickory Garlic, butter and lemon

Best Overall Recommendations

Best oyster flavor: Black Peppered Bacon
Best spicy oyster flavor: Summertime Smoky Chipotle
Best salmon pairing: Bing Cherry
Best shrimp pairing: BBQ Mesquite
Best scallop pairing: Maple Brown Bourbon
Best lobster pairing: Hickory on Hickory
Best mild seafood pairing: Apple & Honey Crisp

Bergeron’s “Let Your Flavor Flag Fly” Seafood Collection.