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Started By
Message
1
Posted on 5/19/14 at 9:21 pm to jordan21210
quote:
Chargrilled?
Can be but also steamed and then dumped on a table for everyone to shuck and eat.
Posted on 5/19/14 at 9:24 pm to weagle99
quote:
steamed
YANKEE ALERT
Posted on 5/19/14 at 9:37 pm to weagle99
Do you dump them in an ice chest an coat the shells in Tony's after???? 
Posted on 5/19/14 at 9:45 pm to WRedmondsStang
Where y'at?
P&Js in the Quarter
K-Jeans on Carrolton
Harbor Seafood or Fisherman's Cove in Kenner, Schaefer's in Bucktown
Dennis' in Metry
Shrimp lot in Westwego
Call ahead for availability. Some need to reserve them and others close before noon
P&Js in the Quarter
K-Jeans on Carrolton
Harbor Seafood or Fisherman's Cove in Kenner, Schaefer's in Bucktown
Dennis' in Metry
Shrimp lot in Westwego
Call ahead for availability. Some need to reserve them and others close before noon
Posted on 5/20/14 at 12:34 am to xenon16
Harbor doesn't sell local oysters.
Posted on 5/20/14 at 5:08 am to DownshiftAndFloorIt
quote:
steamed
YANKEE ALERT
Posted on 5/20/14 at 5:45 am to weagle99
quote:
Do yall do oyster roasts in Louisiana? They are a tradition in SC and GA.
That's an interesting looking scene that I've never seen in LA.
Good for yall though.
Posted on 5/20/14 at 6:53 am to Grassy1
I'll let y'all know if I find some good ones today.
Posted on 5/20/14 at 6:58 am to Grassy1
That's an interesting looking scene that I've never seen in LA.
Seriously, how do y'all do it? Our roast don't look like the one in the picture, but it's the same MO. They appear to be the cashmere sweater type.
We build a bed of coals, usually with Black Jack, throw a sheet of tin over it then dump the Oysters on and cover with a wet Croaker sack until they start to open. Then dump them on the table and fly to it.
Ours is a much more messy affair than the one in the picture. lol We tend to get a lot closer to the food than they.
Seriously, how do y'all do it? Our roast don't look like the one in the picture, but it's the same MO. They appear to be the cashmere sweater type.
We build a bed of coals, usually with Black Jack, throw a sheet of tin over it then dump the Oysters on and cover with a wet Croaker sack until they start to open. Then dump them on the table and fly to it.
Ours is a much more messy affair than the one in the picture. lol We tend to get a lot closer to the food than they.
Posted on 5/20/14 at 7:20 am to weagle99
Are they wearing gloves to shuck oysters already steamed open?
Posted on 5/20/14 at 7:22 am to weagle99
That does look classy
Posted on 5/20/14 at 7:33 am to KingRanch
We just eat em raw, why do any extra work?
Posted on 5/20/14 at 7:33 am to jmarto1
Are they wearing gloves to shuck oysters already steamed open?
You wear the gloves because those Oyster shells are usually still pretty hot, and if you have to go in through the back door to get it open, a novice will most likely slice his hand.
You wear the gloves because those Oyster shells are usually still pretty hot, and if you have to go in through the back door to get it open, a novice will most likely slice his hand.
Posted on 5/20/14 at 7:35 am to KingRanch
That does look classy
All of it ends up being a turd.
All of it ends up being a turd.
Posted on 5/20/14 at 7:37 am to Easternrio
We just eat em raw, why do any extra work?
Less waste.
Less waste.
Posted on 5/20/14 at 7:40 am to weagle99
quote:
oyster roasts in Louisiana?
Not roasts, per se, but we like to grill them on the half shell like some of the local restaurants do.
Call Captain Sid's in Bucktown.
This post was edited on 5/20/14 at 7:43 am
Posted on 5/20/14 at 7:45 am to dat yat
yeah their transportation methods are state of the art these days. I mean they only pile them in a warm burlap sack in the sun for a max of 12 hours in the summertime.
Posted on 5/20/14 at 8:41 am to weagle99
The risk is from infection with Vibrio sp. The bacteria grow better in warmer conditions, but can also be found in cold months. Raw Oyster Myths & Facts
Posted on 5/20/14 at 9:16 am to Themole
quote:
Seriously, how do y'all do it? Our roast don't look like the one in the picture, but it's the same MO. They appear to be the cashmere sweater type.
Get a sack...shuck one, eat it raw with hot sauce and lemon juice, shuck another put it aside on ice on the half shell to throw on the grill later...repeat process until sack is empty...then grill 'em.
Also, FYI, when replying highlight the text you want to quote then click the quote button on the right.
This post was edited on 5/20/14 at 9:17 am
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