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How many oysters do I need?
Posted on 11/20/12 at 7:56 am
Posted on 11/20/12 at 7:56 am
steaming some oysters with my family for the Carolina Clemson game on Saturday. There are 6 adults - how many oysters do we need? 1 bushel?
6
Posted on 11/20/12 at 7:58 am to CidCock
Posted on 11/20/12 at 7:59 am to CidCock
how many men? how many kids? very important...
why not chargrill, or at least broil?
why not chargrill, or at least broil?
Posted on 11/20/12 at 8:00 am to CidCock
quote:
steaming some oysters
Which size microwave do you have?
Posted on 11/20/12 at 8:10 am to Ole Geauxt
3 Men, 3 women (one of which probably won't eat many).
And we are having chili
And we are having chili
Posted on 11/20/12 at 8:12 am to Ole Geauxt
quote:
why not chargrill, or at least broil?
Is that better?
I have steamed many times, but always for a larger group...
Pretty simply set up, 5 gallon pot....water up to the top of some bricks I put at the bottom, basket sits on top of bricks....steam til they start opening a little?
I'm all ears for other ideas
Posted on 11/20/12 at 8:16 am to CidCock
No offense man but that sounds gross. Somebody here will give you a good chargrill recipe.
Posted on 11/20/12 at 8:18 am to OldSouth
quote:
No offense man but that sounds gross.
Steamed oysters are delicious. But I'm open to other ideas
Posted on 11/20/12 at 8:18 am to OldSouth
They throw wet oyster sacks on top of them too, to add 'smokey' flavor to the oyster.
I've never understood why people ruin oysters like this. This is a South Carolina thing, right?
I've never understood why people ruin oysters like this. This is a South Carolina thing, right?
Posted on 11/20/12 at 8:19 am to OldSouth
Shuck em and chargrill em on the half shell...much better. Load em up with butter and garlic. There are some good recipies out there..
This post was edited on 11/20/12 at 8:19 am
Posted on 11/20/12 at 8:23 am to CidCock
we have 12 people on christmas eve and we prepare about a dozen per person, with some eating more some eating less. The men shuck em and the ladies prepare em broiled, rockefeller style, or raw...and the children don't speak unless spoken to.
This post was edited on 11/20/12 at 8:30 am
Posted on 11/20/12 at 8:25 am to CidCock
Eat them raw.
But to answer your question, I'd have about a dozen and a half for each person...cause I'd eat the leftovers
But to answer your question, I'd have about a dozen and a half for each person...cause I'd eat the leftovers
Posted on 11/20/12 at 8:25 am to BRgetthenet
quote:
They throw wet oyster sacks on top of them too, to add 'smokey' flavor to the oyster.
That's a Charleston thing, pretty good though. Sheet of metal over a fire, oysters in a wet burlap sack
Posted on 11/20/12 at 8:28 am to CidCock
It looks like a good first step.
I'd hit them with the Parm, garlic, salt, pepper and butter after they popped open though.
I'd hit them with the Parm, garlic, salt, pepper and butter after they popped open though.
Posted on 11/20/12 at 8:33 am to BRgetthenet
quote:
I'd hit them with the Parm, garlic, salt, pepper and butter after they popped open though
Interesting idea, never tried parm. We usually shuck, dip in butter or cocktail sauce and throw on saltine crackers
Posted on 11/20/12 at 8:47 am to CidCock
Stretch your wings young padawon and look at the many recipes availible in the "Recipe" thread for oysters or on other sources.
Posted on 11/20/12 at 8:52 am to Tommy Patel
quote:
we have 12 people on christmas eve and we prepare about a dozen per person, with some eating more some eating less. The men shuck em and the ladies prepare em broiled, rockefeller style, or raw...and the children don't speak unless spoken to.
We did this last Sunday. I picked up a few sacks from Tony's. They were all nice size and salty.
Posted on 11/20/12 at 9:08 am to CidCock
sorry, been on phone... id probly do about 8 dozen..
shuck, put on grill, drizzle on garlic butter w/tonys type spices, add plenty of parm and a couple more cheeses if desired, let fire flare up on sides, take off when they barely start to curl..
shuck, put on grill, drizzle on garlic butter w/tonys type spices, add plenty of parm and a couple more cheeses if desired, let fire flare up on sides, take off when they barely start to curl..
Posted on 11/20/12 at 9:45 am to Ole Geauxt
quote:
Ole Geauxt
Excuse me ignorance, never grilled oysters before.
Shuck and place on half shell or shuck and put directly on grill?
Posted on 11/20/12 at 9:55 am to CidCock
quote:real buttery, garlicky mixture added with a tablespoon and cover with cheeses,,, allow a little flaring to go on..
Shuck and place on half shell
i think i have a couple of pics if you want me to email..
This post was edited on 11/20/12 at 10:00 am
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