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Steaming Oysters

Dublin DawgDublin Dawg Posts: 96
edited 2:04PM in EggHead Forum
Anyone ever steamed oysters on the BGE? Nothing fancy, just steam'em open and dip them in butter.....Thanks

Comments

  • RumrunnerRumrunner Posts: 563
    Dublin Dawg, yes I have...on a Med Egg, btw. Indirect at 300-350°(+ or -) for about 15 min or until opened. No wood, no special lump. However, after they open, you can customize a bit with some parmesan cheese and various sauces, condiments.

  • Dublin Dawg,[p]I cook oysters too but I do them direct over a nice hot fire. When they open they are done but you can pry the top shell off, add a little butter and garlic or bbq sauce and let it cook a little longer on the grate. I don't know of a better way to enjoy oysters. Enjoy!

  • Dublin Dawg,
    i steamed mussels on the egg one time. . .. turned out very nicely .... here is a link to my post at the time. ..

    [ul][li]http://www.biggreenegg.com/archives/2005/messages/202052.htm[/ul]
  • WyldwoodWyldwood Posts: 84
    Dublin Dawg,
    We do it all the time. Oysters that slept last night in Tomales Bay, scrubbed, and heated on about 350 on the egg, then opened and squirted with fresh lime juice. Doesn't get any better than that. Oysters that fresh are even good on my brother-in-law's gasser.

  • badbrucebadbruce Posts: 353
    Hi Dublin Dawg,
    I do oysters Rockafeller all the time.
    Cheers,
    bruce

  • Wyldwood,
    Oysters that fresh need to be eaten while walking around in the oyster bed. I love them raw. [p]Chef Jerry

  • jwirlwindjwirlwind Posts: 319
    Dublin Dawg,
    It is as simple as this. The Big Green Egg should be looked upon as an outdoor oven with smoke. [p]Chef Jerry

  • djm5x9djm5x9 Posts: 1,342
    Dublin Dawg:[p]I am not as fortunate as you coastal folks. So I purchase shucked oysters by the case from Sam's and steam them on a cedar plank. I like to introduce them to a hint of smoke, usually from pecan wood. If you like, season them with a little of your favorite rub.[p]Oysters1.JPG[p]Oysters2.JPG
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