|Hickory chips||1 Cup (16 tbs)|
|Rock salt||To Taste|
|Oysters||1 Dozen (On The Half Shell, Drained)|
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|Chopped green onions||2 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Cornflake crumbs||3 Tablespoon|
|Grated parmesan cheese||3 Tablespoon|
Soak hickory chips in water to cover for at least 1 hour.
Drain and set aside Sprinkle a thin layer of rock salt in a 13 x 9 x 2 inch baking pan lined with heavy duty aluminum foil.
Arrange oysters (in shells) over rock salt; sprinkle oysters with salt and pepper.
Combine softened butter, green onions, and parsley, stirring well; dot each oyster with butter mixture.
Combine remaining ingredients,, stirring well; sprinkle over butter mixture.
Set oysters aside.
Prepare fire in a covered grill; let burn until coals are gray.
Place wood chips over hot coals.
Place pan of oysters on grill, and cover grill with lid.
Grill over gray coals 20 minutes or until crumbs are browned and oyster edges curl.