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Grilling Oysters
Posted on 10/24/09 at 2:19 pm
Posted on 10/24/09 at 2:19 pm
First time doing it tonight ... Do I need to clean the outside with a brush or just say f it and focus on whats on the inside and say f the outside
2
Posted on 10/24/09 at 2:38 pm to ChalmetteChampion
I have no idea, but I would imagine anything on the outside would be killed during the grilling.
By the way, I really have no idea.
By the way, I really have no idea.
This post was edited on 10/24/09 at 2:58 pm
Posted on 10/24/09 at 4:14 pm to TigerMyth36
I never have cleaned the out side.
Make some garlic, fresh parsley butter to put on top :)
Make some garlic, fresh parsley butter to put on top :)
Posted on 10/26/09 at 7:21 pm to osunshine
It depends on how they look and personal preference. When I buy them by the dozen I usually just shuck them. When I buy sacks, the oysters are sometimes completely covered in thick mud, so I hose them off first and sometimes go at them with a brush.
Posted on 10/26/09 at 8:10 pm to osunshine
quote:
Make some garlic, fresh parsley butter to put on top
Got to throw some parmesan in that sauce
Posted on 10/26/09 at 9:35 pm to LSUalum09
Ditto Tiger Alum,
I like to have a hose handy, sometimes they are a bit too muddy. They are some dirty little creatures for sure.
I like to have a hose handy, sometimes they are a bit too muddy. They are some dirty little creatures for sure.
Posted on 10/26/09 at 9:42 pm to ChalmetteChampion
Grill them on the half-shell and use garlic butter sauce with parmesian cheese.
Posted on 10/27/09 at 7:06 am to LSUROXS
We are doin this for the Tulame game this weekend.
Posted on 10/27/09 at 9:23 am to LSUTygerFan
We did it for the Florida game, this is the killer recipe right here (I can't believe I'm giving it away).
Drago’s Style Charbroiled Oysters Recipe
The Sauce:
1 Stick Unsalted Butter, very soft
1 Pinch Kosher Salt
1 tsp Freshly Ground Black Pepper
1 Tbsp Minced Garlic
4 Tbsp Pecorino Romano
1 pinch Cayenne
1 pinch White Pepper
1 Spritz Lemon Juice
1 tsp Minced Italian Parsley
Tabasco Sauce to flavor
Whisk together all ingredients.
For the Oysters:
1 Dozen Large freshly shucked Oysters on the half shell
1 Recipe of the Sauce, above
Pecorino Romano to finish
Minced Italian Parsley for garnish
Fresh Bread
Lemon wedges
Mix together all of the ingredients.
Heat a charcoal or gas grill until very, very hot. Place the oysters on the hottest spot on the grill and let them cook in their own juices for a few minutes, just until they start to bubble and the edges curl. Top each with a generous portion of the sauce, enough to fill up the shell. When the sauce starts to bubble and sizzle sprinkle each oyster with about a Tbsp of Pecorino Romano. Let the Oysters go until the sauce on the edges of the shells gets nice and brown. Garnish with minced Parsley.
Serve while still sizzling with Lemon wedges and fresh bread.
Drago’s Style Charbroiled Oysters Recipe
The Sauce:
1 Stick Unsalted Butter, very soft
1 Pinch Kosher Salt
1 tsp Freshly Ground Black Pepper
1 Tbsp Minced Garlic
4 Tbsp Pecorino Romano
1 pinch Cayenne
1 pinch White Pepper
1 Spritz Lemon Juice
1 tsp Minced Italian Parsley
Tabasco Sauce to flavor
Whisk together all ingredients.
For the Oysters:
1 Dozen Large freshly shucked Oysters on the half shell
1 Recipe of the Sauce, above
Pecorino Romano to finish
Minced Italian Parsley for garnish
Fresh Bread
Lemon wedges
Mix together all of the ingredients.
Heat a charcoal or gas grill until very, very hot. Place the oysters on the hottest spot on the grill and let them cook in their own juices for a few minutes, just until they start to bubble and the edges curl. Top each with a generous portion of the sauce, enough to fill up the shell. When the sauce starts to bubble and sizzle sprinkle each oyster with about a Tbsp of Pecorino Romano. Let the Oysters go until the sauce on the edges of the shells gets nice and brown. Garnish with minced Parsley.
Serve while still sizzling with Lemon wedges and fresh bread.
This post was edited on 10/27/09 at 9:24 am
Posted on 10/27/09 at 9:41 am to colorchangintiger
Yeah, I got the link to that recipe from Tom Fitzmorris' site.
This post was edited on 10/27/09 at 9:42 am
Posted on 10/27/09 at 10:01 am to colorchangintiger
quote:
(I can't believe I'm giving it away).
It's because you are a nice person.
Posted on 10/27/09 at 12:24 pm to Good Times
Grilled oysters are one of my favorites. A while back, I bought a sack of select oysters from a guy in Chalmette. Select meaning a good flat shell that sits on the grill well. They grade them out for the restaurants. After using the shells I just kept them, boiled and cleaned them, and saved them for the next time. So now, when I want grilled oysters and do not feel like shucking, I reach into the stock of shells and use them again putting oysters from a quart bought from the seafood store. Works for me
Posted on 10/27/09 at 2:20 pm to LSU85
That's one of the best ideas I've heard in a while. I'll have to remember that.
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