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I want to Char Broil some Oysters Drago Style.

AltonAlton Posts: 445
Need some tips from my NOLA eggheads! Direct or indirect? Temp? Any tips will be appreciated.
PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......

Comments

  • billyraybillyray Posts: 1,139

    Drago’s Style Charbroiled Oysters Recipe<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

    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

    Whisk together all ingredients.

    For the Oysters:

    1 Dozen Large freshly shucked Oysters on the half shell (preferrably Louisiana) Watch my quicktime video on How to Shuck an Oyster
    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.

    Note: The more sauce that oozes onto the plate the better for mopping up with the bread. Also, don’t be as foolish as me and just make half a dozen, 3 dozen is more like it.

     

    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • ericpericp Posts: 152
    I was there a few months ago. They definitely cook them direct about 4-5 inches above the gas burners. As the butter melts and spills over onto the fire it causes the flare ups the add to the flavor.They were very tasty. I watched them cook for a while. Would imagine they would be better over coal
  • ericpericp Posts: 152
    Here is my order from them and a pic of them cooking
  • MickeyMickey Posts: 17,539
    Very good if you can get them open. Photobucket Pictures, Images and Photos
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • GriffinGriffin Posts: 7,449

    Mmmmm....oysters!

    image

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • ParallelParallel Posts: 432
    I'd use a gasser for charbroiled oysters as done Dragos style they're VERY messy.

    Every time my elbow bends my mouth flies open.
  • I'd use a gasser for charbroiled oysters as done Dragos style they're VERY messy.
    </blockquote Agreed one of the few things I still cook on my gasser, did a bushel last thanksgiving and they were outstanding!
    Large BGE Middletown, MD
  • calikingcaliking Posts: 8,207
    Drago's oysters are about the best chargrilled ones I've had. Love them.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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