Looking for good chargrilled oyster recipes UPDATED with pics

Google Drago's recipe. It's on the web. I would use fresh garlic not powder myself.

Here ya go.
LINK

You want the grill as hot as possible. Oysters go on the hottest part of the grill and you want the flame up when you add the butter.

There's a slightly different version of the recipe purportedly supplied by Drago's in Louisana Kitchen and Culture Magazine that just came out. It's scaled down for 2 doz oysters. Uses Italian seasoning instead of oregano and Romano only. I don't think either matters too much any mixture similar to all the recipes will taste good.

Enjoy and report back!

Another option from the Recipe Thread:



Char Grilled Oysters

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.

We sell our sauce by the quart at Mansurs. Our grill stays really hot. We let them poach in shell first, once the oyster liquid dries up, hit it with sauce. Allow it to cook until the edges of the shell are slightly charred and the liquid comes to a bubble.

quote:

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weisertiger

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Take the oysters off before they are completely done, they will continue to cook in the shell.

Direct chargrilling in the shell can lead to a dried-out, leathery oyster long before the cheese is browned/bubbly. Circumvent this by putting some water into a squeeze bottle (like a picnic squirt mustard bottle) and adding a little water to the oysters when you put them on the grill. The extra liquid will keep the oysters tender and moist yet allow the butter and cheese to crisp a bit. Some oysters are fat/liquidy enough not to need additional water. Other times they're pretty "dry" and the shells are flatter, so you need a bit more.

Awesome tips. Thanks everybody!