An Oyster Website That Makes Me Hungry

I chargrill a bunch every year...but when the flavor is peak, nothing beats a few dozen raw. My chargrill recipe:



4 sticks real, unsalted butter
2 T of your favorite Cajun seasoning(I use Tony Chachere’s)
1.5 to 2T black pepper
½ t red pepper
4 to 6 cloves of garlic, crushed
2 T minced flat leaf parsley
½ to ¾ cup of lemon juice

Cheese-use Parm O and Romano at a 50/50 mix. I use the best I can find. I grate it in the food processor.

Mix the butter mixture,adjust seasoning to taste, and refrigerate. For an hour or more. Add @1/2 to 1 T to each oyster. Add the same amount of cheese. Grill over very hot coals until the oyster begins to curl and sizzle a bit on the edges…may take a few minutes. You’ll want the flames, if possible, to flare up a bit. To get this, you may wish to have more butter sauce melted, to spoon over the cooking oysters.
Use tongs and be careful. The rule of thumb, which I’m sure you know is you can always cook them more…but you can’t “uncook” them .
This should do 4 dozen or so oysters. Serve with good bread for dipping the excess sauce.

A tip on the butter sauce…go heavy on the lemon and black pepper flavors…slightly over season. You’ll like them.

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nothing beats a few dozen raw.

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My dad will eat them like they're going out of style, but I don't get it. They're cold, mushy, and slimy.

Andrew Zimmern of the Travel Channel's “Bizarre Foods” visited an oyster farm off the coast of Africa that used floating cages is the warm algae rich waters, they grew them big and fast. Just one was a two biter and left little room for a cracker.

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Just one was a two biter and left little room for a cracker.

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Oysters are my favorite food item hands down, but I prefer them to be one full bite. Lately I have had some that are just enormous, which is a bit of a turn off for me.

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Fecal choloform

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Aka "flavor"