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Message

Never tried char-grilled oysters. Am I really missing out?
Posted on 11/25/12 at 11:43 am
Posted on 11/25/12 at 11:43 am
I've tried raw oysters once and hated them and a fried oyster poboy stinks, IMO.
I guess I'll just never acquire a tatse for oyster but everyone tells me I HAVE to try them chargrilled from Dragos or Acme.
Are they that good?
I guess I'll just never acquire a tatse for oyster but everyone tells me I HAVE to try them chargrilled from Dragos or Acme.
Are they that good?
Posted on 11/25/12 at 11:47 am to NatalbanyTigerFan
What really stood out my first time at Dragos is that it wasn't so much about each oyster, but rather the entire dish with the bread to sop up butter, etc.
Posted on 11/25/12 at 11:58 am to NatalbanyTigerFan
quote:
Are they that good
Si. Oui. Ja.
In other words, yes.
Posted on 11/25/12 at 12:10 pm to NatalbanyTigerFan
Yes. My recipe from the Recipe Thread. Just about to do a few dozen for lunch.
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
1/2 t red pepper
4 to 6 cloves of garlic, crushed
2 T minced flat leaf parsley
1/2 to 3/4 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.
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
1/2 t red pepper
4 to 6 cloves of garlic, crushed
2 T minced flat leaf parsley
1/2 to 3/4 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.
Posted on 11/25/12 at 12:11 pm to NatalbanyTigerFan
Yes. Love them. Try them out.
Posted on 11/25/12 at 12:37 pm to NatalbanyTigerFan
Even if you don't like them raw/fried, I would suggest trying'em char-grilled. They are very, very good.
Posted on 11/25/12 at 1:45 pm to NatalbanyTigerFan
I am not objective because I love them raw, fried, char-grilled, in gumbo, in bisque and/or chowder. I haven't had oyster dressing, but I have no doubt I'd love it.
Try the char-grilled, they really are special.
Try the char-grilled, they really are special.
Posted on 11/25/12 at 1:59 pm to NatalbanyTigerFan
I don't like them raw or fried either. I tried chargrilled ones for the first time a few months ago and loved them.
Posted on 11/25/12 at 2:11 pm to El Josey Wales
Please, oh please, everyone stop eating oysters, ASAP..
Posted on 11/25/12 at 2:19 pm to NatalbanyTigerFan
I can understand not liking raw oysters but fried are fantastic.
Char-grilled are even better but they are covered in butters and cheese. Anything would taste great under that sauce.
Char-grilled are even better but they are covered in butters and cheese. Anything would taste great under that sauce.
Posted on 11/25/12 at 2:47 pm to NatalbanyTigerFan
GTFO, an oyster po-boy is like stepping through the gates of heaven for your mouth.
Posted on 11/25/12 at 2:58 pm to CITWTT
quote:
an oyster po-boy is like stepping through the gates of heaven
...because the gates to your aorta have been closed.
Posted on 11/25/12 at 4:19 pm to Degas
True, I am scheduled for a heart procedure on Thursday, a no shittum truly new wierd one no less. 
Posted on 11/25/12 at 4:20 pm to CITWTT
quote:
I am scheduled for a heart procedure on Thursday
If this is true, I wish you well.
Posted on 11/25/12 at 4:46 pm to CITWTT
Best of luck.
You'll be eating charp-grilled oysters in no time.
You'll be eating charp-grilled oysters in no time.
Posted on 11/25/12 at 9:06 pm to NatalbanyTigerFan
One of the best dishes in NOLA
Posted on 11/26/12 at 11:24 am to FriscoKid
Does Drago's get the credit for introducing the world (or at least south LA) to char-grilled oysters?
Curious who came up with this.
Curious who came up with this.
Posted on 11/26/12 at 11:38 am to Kim Jong Ir
It is true, I was the subject du jour for a conference meetup of all of the cardiologist of BR a few weeks back. The wierd part of the surgery is having a second doctor that is not a cariologist plug a cardiac artery, they can still opt for a cardiac surgeon and do open heart if needed to achieve the desired goal.
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