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Started By
Message
Spinoff: charbroiled oysters
Posted on 12/13/14 at 4:58 pm
Posted on 12/13/14 at 4:58 pm
Anyone ever made them at home before? And what is your recipe?
3
Posted on 12/13/14 at 5:20 pm to MrsWiggles
2 sticks butter
1/2 head minced fresh garlic
Juice of one lemon
Mix this up and cook on low to soften the garlic a bit.
Mix 1/3 cup Italian breadcrumbs and 2/3 cup Parmesan cheese.
Put oysters on grill, spoon butter on them and spill some some to get flares. Sprinkle the cheese mixture on them. Cook until done. 2-4 minutes depending on your grill.
1/2 head minced fresh garlic
Juice of one lemon
Mix this up and cook on low to soften the garlic a bit.
Mix 1/3 cup Italian breadcrumbs and 2/3 cup Parmesan cheese.
Put oysters on grill, spoon butter on them and spill some some to get flares. Sprinkle the cheese mixture on them. Cook until done. 2-4 minutes depending on your grill.
Posted on 12/13/14 at 5:32 pm to Trout Bandit
That's exactly what I thought was in them....sounds easy enough to make... Besides shucking the oysters
Posted on 12/13/14 at 6:33 pm to MrsWiggles
Buy the oysters schucked and put them in a mini muffwen pan.
Posted on 12/13/14 at 9:18 pm to MrsWiggles
I use butter, shredded Parmesan, black pepper, and a small bit of oregano... No bread crumbs. The key is to cook them while the coals are still flaming. I squeeze lemon on the top afterwards. Tastes just like Dragos.
Posted on 12/14/14 at 8:24 am to CHEDBALLZ
Yep. I buy shucked and do them in the most adorable little oval ramekins.
Always delicious as an app.
Always delicious as an app.
Posted on 12/14/14 at 9:23 am to LouisianaLady
Right before I topped with Parm.
>.<
>.<
This post was edited on 12/14/14 at 9:24 am
Posted on 12/14/14 at 9:30 am to LouisianaLady
I gotta do mine in the shells over the coals. It's just not the same without the smoky flavor and the burnt cheese on the edges.
Posted on 12/14/14 at 9:33 am to silver and cold
I'm the same way. I have to shuck them and do them the correct way.
Posted on 12/14/14 at 9:43 am to silver and cold
quote:
I use butter, shredded Parmesan, black pepper, and a small bit of oregano... No bread crumbs. The key is to cook them while the coals are still flaming. I squeeze lemon on the top afterwards. Tastes just like Dragos.
Where's the garlic?
Posted on 12/14/14 at 9:49 am to silver and cold
Oh I totally agree that chargrilled > charbroiled.
Pre-shucked broiler is my shortcut method
Pre-shucked broiler is my shortcut method
Posted on 12/14/14 at 10:21 am to MNCscripper
Oops, forgot that. I definitely use plenty of garlic.
Posted on 12/14/14 at 11:06 am to silver and cold
Preshucked in muffin tins sounds like a win.... Might try this week sometime... If good I will probably replicate for a Christmas dinner app.
Posted on 12/14/14 at 1:32 pm to MrsWiggles
Anybody know of any supermarkets around BR that sell preshucked oysters?
Posted on 12/14/14 at 1:36 pm to KingRanch
Im the same way too
First few times I never wore gloves and I would frick up my hands.
First few times I never wore gloves and I would frick up my hands.
Posted on 12/14/14 at 2:25 pm to Walt OReilly
From the Recipe Book:
Char Grilled Oysters
4 sticks real, unsalted butter
2T of your favorite Cajun seasoning (I use Tony Chachere’s)
1.5 to 2 T black pepper
½ tsp red pepper
4 to 6 cloves of garlic, crushed
2 T minced flat leaf parsley
½ to ¾ cup of lemon juice
Procedure
1 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.
2 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
3 This should do 4 dozen or so oysters. Serve with good bread for dipping the excess sauce.
Recipe Tips
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.
A tip on the butter sauce…go heavy on the lemon and black pepper flavors…slightly over season. You’ll like them.
Source: OTIS2
Char Grilled Oysters
4 sticks real, unsalted butter
2T of your favorite Cajun seasoning (I use Tony Chachere’s)
1.5 to 2 T black pepper
½ tsp red pepper
4 to 6 cloves of garlic, crushed
2 T minced flat leaf parsley
½ to ¾ cup of lemon juice
Procedure
1 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.
2 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
3 This should do 4 dozen or so oysters. Serve with good bread for dipping the excess sauce.
Recipe Tips
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.
A tip on the butter sauce…go heavy on the lemon and black pepper flavors…slightly over season. You’ll like them.
Source: OTIS2
This post was edited on 12/22/14 at 11:07 am
Posted on 12/14/14 at 4:49 pm to silver and cold
Do y'all have a rouses? Rouses has them here
Posted on 12/14/14 at 6:33 pm to MrsWiggles
You really have to have a very bad recipe to mess this up. I like it on the grill. The key for me was to reapply my butter at least once while they were on the grill. Whatever I can't shuck safely I throw in a pot with lemons, crab boil, and a couple inches of water. If you guys aren't scared to shuck I've got a guy who sells me half sacks for $28 and he gives me quality oysters.
Posted on 12/22/14 at 11:00 am to OTIS2
quote:
OTIS2
Pop picked up a half sack this past Saturday and I used this...
Hadn't heard him curse in quite a while. He took a bite out of the 1st one and let out a "Holy SHITE!" That's awesome! I did about 6 dozen like this and everyone was going nuts over them. Thank you for sharing this!
Posted on 12/22/14 at 11:02 am to Stexas
I'll be doing a sack or two at the camp this weekend. Can't wait. This post was edited on 12/22/14 at 11:03 am
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