Grilled oysters

[Kurt_Loup]

I grilled oysters a couple different ways for the Auburn game a few weeks ago and one of the favorite ways was cooked topped with a butter/hot sauce mixture. I melted butter along with crushed garlic in a sauce pan. When the garlic cooked a bit in the melted butter, I added Crystal Hot Sauce and a tablespoon or so of Lea & Perrins and some lemon juice. I put the mixture and a squeeze bottle and squirted it over the oysters. This was topped with bacon and parmesan cheese. The oysters were grilled at around 500 degrees in my ceramic smoker for about 5 minutes or until the cheese started melting. The grate was placed in the down position a few inches above the coals. The oysters came out better than expected. People that don't usually eat oysters were licking the shells. A sack of oysters (~100) were purchased from Tony's Seafood for $28. I haven't heard of anyone doing this, but I wish I would have tried to clean and save the shells as shucking was a pain. If I would have saved the shells I could buy pre shucked oysters for a lot less effort.

http://i425.photobucket.com/albums/pp336/kurtloup/8168fd36.jpg

[snake doctor]

Wish I had some right now. Next time I fish Hopedale I will try to snag some fresh oysters off the boat and try out your recipes along with the one from Dragos with the butter, garlic, black pepper, and Worcestershire sauce. Very inspirational, Kurt.

[RedFinn]

Had some at Dragos this weekend,good as always but they look like some fine oysters Kurt,good job!!!!!

[yak-aholic]

This prompted me to do a little searching on the web... apparently, you can grill them for about a minute before shucking them to loosen up the shell, then add whatever butter, seasonings, etc... and put them back on the grill for another 4-5 minutes. That's the remedy for them being so hard to shuck.

http://simplyrecipes.com/recipes/grilled_oysters/

[Musicdoc]

Looks like you have a Rockefeller recipe there too. I did some last night. I use a dab of Italian dressing, garlic powder, Tony's and fresh grated parmesan cheese. When I feel ambitious, I do a Rockefeller recipe and one with balsamic vinegar and sun-dried tomatoes for variety. :)

[Kurt_Loup]

This prompted me to do a little searching on the web... apparently, you can grill them for about a minute before shucking them to loosen up the shell, then add whatever butter, seasonings, etc... and put them back on the grill for another 4-5 minutes. That's the remedy for them being so hard to shuck.

http://simplyrecipes.com/recipes/grilled_oysters/

My remedy was having the neighbors shuck while I grilled. It probably took at least two hours to shuck them all. None of us had shucked oysters before, so that was a problem.

[Kurt_Loup]

Looks like you have a Rockefeller recipe there too.

Yeah, I did some Rockefeller and some Bienville. For the Rockefeller, I ran fresh spinach through a food processor, sauted in butter, added flour for a roux, heavy cream, sherry, parmesan, salt, pepper etc. Nothing to it. Just need it thick so that it will stay on the oysters.

[Goatlips]

Hey Kurt, make one of these for the next time.http://oystershuckerinc.com/

[Knot Reelistic]

Have you guys never been to drago's or acme before? o my...

[bigredbobber]

With practice, you can shuck 'em way faster by hand than with that machine. Used to shuck 'em at the Chimes on quarter oyster night. Found enough pearls to make a bracelet for my wife and still pop 'em open like a pro. Just takes a sack or two to get comfy with the knife.

Them ersters look some good Kurt! Got me craving some Oysters Three.

[trout25red]

I was watching a show called Emeril's Originals on Food Network that had an episode on New Orleans. Apparently the original recipe from Antoine's for Rockefeller contains no spinach. Who knew? They were very secretive of the recipe.
Another segment of the episode was on Casamento's Restaurant on Magazine. I want to go check that place out. I am a sucker for oyster stew and their oyster loaf looks yummy. http://www.casamentosrestaurant.com/history/history.html

[pistol]

parsely

[Musicdoc]

parsely Yep, I used to work at Commanders and that's what they put in it.

[Where Y'ak?]

Get an oyster lead and a good knife and shucking is easy once you get the hang of it.

Here's my grilled oyster recipe:

Place loose oyster in shell
Squeeze on some squeeze margarine
Lightly season with cajun seasoning
Topwith crumbled cooked bacon , minced garlic and chopped green onions
Cover with parmesan cheese
Cheese will melt and keep all ingredients attached to the oyster
Cook on grill

[pistol]

thats what I use, shallots garlic green onions celerysome tarragon leaves butter pernod ramano chz and captains wafer crumbs salt red white and black pepper and i have never done this before but while typing this i wouldn't mind adding some lemon zest, when i first did this in baton rouge about 12 years ago people didn't get the fact that I was putting them on the grill.


And one more thing since we are talking old new orleans oysters -uglesich's they were the best

[Yakety Yak]

Me and my family love Acme b/c of the shuckers and cold oysters. We've always sit at the bar b/c no matter how crowded they are you will always have a seat. Also you'll notice the shuckers all have funny nicknames. Slim, hollywood just to name a few. Once you get to know them and go often and tip with cash you will always get more than what you order. Slim if he likes ya he will keep the raw coming. Me and my wife's favorite is the Chipotle Chargrilled oysters. Love them! Lately the oysters have been coming from St. Bernard.
Josh