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Chargrilled Oysters Recipe
Posted on 3/31/21 at 7:42 am
Posted on 3/31/21 at 7:42 am
I made a new "how to" recipe video for chargrilled oysters. While the chargrilled oysters recipe is pretty simple, most people seem to think they are difficult to cook.
Check it out if you're interested.
Chargrilled Oysters
Check it out if you're interested.
Chargrilled Oysters
This post was edited on 3/31/21 at 7:54 am
8
Posted on 3/31/21 at 8:39 am to Tmar1no
I've done them, but always had 1 person shucking with 1 knife and another using another knife to release the meat from the shell. Seems like this would keep the meat cleaner and avoid contamination from bacteria on the outer shell? I don't know if that's the case or not.
Anybody else care to weigh in?
Good video though. Thanks for sharing.
Anybody else care to weigh in?
Good video though. Thanks for sharing.
This post was edited on 3/31/21 at 8:42 am
Posted on 3/31/21 at 9:18 am to HubbaBubba
Yeah I was being lazy, but that sauce is damn good
Posted on 3/31/21 at 9:32 am to Tmar1no
That's great, thanks!
Posted on 3/31/21 at 9:41 am to Tmar1no
Love charbroiling oysters and do make my own garlic/lemon/butter sauce.
I also like to use either spinach or Swiss chard cooked down and squeezed out to remove as much moisture as possible and after I put the oysters on the grill and hit them with my butter sauce I put a bit of the greens on top of the oyster, then a bit more butter sauce followed by a dry mixture of Italian bread crumbs and parmesan cheese, followed by another hit of butter sauce and cook till done.
There's so many ways to do this and the skies the limit as far as variety of recipes.
Your version looks pretty damn good too. I'd not hesitate to eat them.
I also like to use either spinach or Swiss chard cooked down and squeezed out to remove as much moisture as possible and after I put the oysters on the grill and hit them with my butter sauce I put a bit of the greens on top of the oyster, then a bit more butter sauce followed by a dry mixture of Italian bread crumbs and parmesan cheese, followed by another hit of butter sauce and cook till done.
There's so many ways to do this and the skies the limit as far as variety of recipes.
Your version looks pretty damn good too. I'd not hesitate to eat them.
Posted on 3/31/21 at 9:45 am to gumbo2176
Thanks and yeah oysters rockafella and madeline are great too
Posted on 3/31/21 at 10:34 am to gumbo2176
quote:Exactly! Totally forgot. Yes!
Italian bread crumbs
Posted on 3/31/21 at 10:48 am to Tmar1no
How much does a sack of oysters normally go for?
Posted on 3/31/21 at 11:34 am to HoldThatTiger03
quote:
How much does a sack of oysters normally go for?
I have gotten sacks this year and they are running right at $50 for a half sack which is 100-106 oysters from where I got them.
You can't find whole sacks any more like I use to get. They weighed in at 100 lbs. and I would usually get between 20-22 dozen depending on size. Oh, and I'd get that for $40.
Those days are long gone ever since the BP Disaster in the Gulf.
Posted on 3/31/21 at 11:38 am to HoldThatTiger03
Yes that's a half sack from the video and was $50 and had about 100 oysters. I bought it in Metairie, La.
Posted on 3/31/21 at 11:59 am to Tmar1no
quote:
I bought it in Metairie, La.
My go-to place is Schaeffer's in Bucktown for oysters and crawfish by the sack.
Posted on 3/31/21 at 1:19 pm to gumbo2176
I like Schaeffers and Dennis's, but this sack was from Lil Kats
Posted on 3/31/21 at 3:59 pm to Tmar1no
Millie is cute, she's no Nymeria... but she cute!
Posted on 3/31/21 at 5:11 pm to Tmar1no
You love spamming your youtube channel.
At less you aren't annoying like DJ Rhett and Cajun Ninja.
Edt: Where can I find steel half-shells?
At less you aren't annoying like DJ Rhett and Cajun Ninja.
Edt: Where can I find steel half-shells?
This post was edited on 3/31/21 at 5:13 pm
Posted on 3/31/21 at 5:12 pm to BigDropper
Thanks bro! I will tell Nymeria.
Posted on 3/31/21 at 5:16 pm to LSU Coyote
If this isn't the type of place to post that type of stuff then IDK where.
and yes, i try to make sure it isnt too ridiculous like rhett and cajun ninja get
and yes, i try to make sure it isnt too ridiculous like rhett and cajun ninja get
Posted on 3/31/21 at 5:18 pm to Tmar1no
Just giving you a hard time, yes, this is the correct place.
I rather watch a quick video then read a page long recipe.
It was mostly a way for me to take shots at those fools.
I rather watch a quick video then read a page long recipe.
It was mostly a way for me to take shots at those fools.
Posted on 3/31/21 at 5:58 pm to Tmar1no
How does your weber have such large orange flame? Mine never flames like that on it's own without grease dripping. It's just the small blue flames.
Posted on 3/31/21 at 7:14 pm to SUB
quote:
I've done them, but always had 1 person shucking with 1 knife and another using another knife to release the meat from the shell. Seems like this would keep the meat cleaner and avoid contamination from bacteria on the outer shell?
I use the same knife for both popping the shell open and severing the abductor muscle. But I do keep a towel handy to wipe the knife clean before severing the muscle. Gets rid of some grit, but I gamble with any microorganisms that may be on there.
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