Oyster Season Thread

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Dodd, here's the write up from the Recipe Thread. I've thrown in a few comments at the bottom. Enjoy. It's a good method. 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, 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. ETA: just cool the prepared sauce a enough to thicken it some...handles easier that way. 10 to 15 minutes in the fridge should work.

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