Roast Oysters on the Big Green Egg

northandsouth · December 2010

Any feedback on roasting oysters on the egg. I have always steamed them but was thinking of roasting them- I have a large egg, have a place setter- thoughts?

Richard Fl · December 2010

This is one way.

Oysters, Grilled, Drago, Charbroiled

Charbroiled a few oysters tonight

INGREDIENTS:
2-3 Dozen Oysters, 1/2 Shell
2 Lbs Butter, Melted
1/2 cup Chopped garlic,
1 Tbs Black pepper, and
1 Tbs Italian seasoning.
Parmesan Cheese
Parsley, Chopped

Procedure:
1 Stabilized the egg at 250 dome and put the oysters on as fast I could then poured the butter mixture over them and closed the dome (flamed up pretty good just like you want it to). After a few minutes moved the oysters around to get the flames lickin the shells. When the were done loaded them up with grated parsesan, romano cheese and chopped parsley - closed the dome for about a minute to let the cheese melt. Paired with a bottle of La Famiglia Pinot Grigio - mighty fine.
2 Saving the shells so the next time I can buy them already shucked.

Recipe Type
Appetizer, Seafood

Recipe Source
Source: BGE Forum, Frank in Houma, 2008/01/08

vidalia1 · December 2010

It has been done quite a few times before...use the search function "roast oysters" and I am sure others will chime in also...

Richard Fl · December 2010

Here you go.

http://www.eggheadforum.com/index.php?searchword=oyster&dtstart=0&dtrange=0&orderby=dtdesc&pagelength=50&returnfirst=0&option=com_simpleboard&Itemid=112&func=search

northandsouth · December 2010

I cannot find how to cook them- can you control the fire with the dome open? Would like to throw 20 on at a time, let em pop open pull them off.... platesetter?

Richard Fl · December 2010

I have just tossed them on the fire around 350 closed the lid and let sit for 10-15 minutes while they open. You can also place in a metal container to catch the liquor.
This will work on the BGE also.

Oysters, Louisiana, Ala Rockefeller

INGREDIENTS:
3 Dzn. Oysters, Freshly Opened, on the half shell
6 Tbs. Butter, Salted, Lightly
6 Tbs. Spinach, Fresh, Minced
3 Tbs. Onions, Minced, Prefer Vadalia
3 Tbs. Parsley, Fresh
3 Tbs. Celery Leaves, Minced
5 Tbs. Bread Crumbs, Fresh White
Dash Hot Pepper Sauce, Tabasco
1 Tsp. Herbsaint* Liqueur
Rock Salt

PROCEDURE:
1 Melt butter in saucepan. Add all ingredients, except rock salt, and stir constantly over low heat for 15 minutes or until mixture is soft. Cool and place in food processor. Puree with metal blades. Place rock salt in 6 pie tins. Set oysters on top of salt, 6 for each tin. Place a spoonful of topping on each oyster. Broil under medium heat until salt browns, 3-5 minutes-. Serve immediately.
2 This can be prepared up to 24 hours in advance and placed under the broiler just before serving. If oysters are part of a buffet, they are served directly from the pie tins., garnished with parsley. If served as an appetizer, 2 oyster shells are arranged on a lettuce leaf and served with a lemon wedge and parsley.
3 *Herbsaint is a Liquere D'Anis (anise liquor ) produced in New Orleans, Louisiana, renowned as "The Spirit of New Orleans". Pernod's Aperitif Anis ( anise aperitif ), an exclusive product of France can be substituted

Recipe Type
Appetizer, Side Dish

Recipe Source
Author: Dr. & Mrs. John R. Royer

Source: Richard Howe

SmokinParrotHead · December 2010

I put mine on indirect at about 375, throw a damp towel over them(bath towel, not hand towel) and close the lid.

Florida Grillin Girl · December 2010

I love them chargrilled. Here is a variety that I made:

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=994287&catid=1#

I also make Oysters Rockefeller:

Give them a try, I'm sure you will like them.

lowercasebill · December 2010

wow i feel like a piker here.. i just scrub them and put a half dozen at a time on the mini and close the lid, about 350°, i take them off with tongs after they open trying not to spill the liqour

Hoss · December 2010

Drago's oysters.MissippiEgger cooks em sometimes.Send him an email.

Richard Fl · December 2010

Hos, you get my mail this am?

Oysters, Grilled, Drago

INGREDIENTS:
1/2 Dzn. Louisiana oysters
1 Tbs butter garlic sauce (see recipe)
Parmesan cheese and Romano cheese
Butter & Garlic Sauce
10 oz melted margarine or butter
1 Tbs black pepper, white pepper, granulated garlic
3 Tbs minced garlic

PROCEDURE:
1 On outside grill, place half dozen oysters (on the halfshell). Put 1 tbsp. butter garlic sauce (see recipe) and sprinkle Parmesan cheese and Romano cheese on each oyster and allow to saute in shell till oysters curl. Serve hot.
2 Caution: We recommend cooking on an outside grill because of intense heat and smoke.
3 And of course, you can add additional flavor to any Louisiana Seafood recipe with a few shakes of TABASCO brand Pepper Sauce."

Recipe Type
Appetizer, Seafood

Recipe Source
Source: Chef Tommy Cvitanovich, Drago's:

Hoss · December 2010

Have not checked it yet.I just got up! :blush:

Richard Fl · December 2010

What, no matters to pick and can??

Misippi Egger · December 2010

RichardFL's recipe on his earlier post is almost identical to the one I have used and is ALMOST as good as being at Drago's.

Except, Spring Chicken told me the Dragos-owned oyster beds were closed due to the BP Oil spill and nobody will sell them oysters at reasonable prices.

Hoss · December 2010

I'm just gettin a late start. :blush:

Hoss · December 2010

BUMMER!

[Deleted User] · December 2010

bill- i do the same xcept I don't even scrub them!

these are welfleet (MA) oysters. Sometimes I leave them on too long though, and they get a little rubbery.
I intend to try shucking(removing half the shell) first and see how they do.

Howdy, Stranger!

Forums

Roast Oysters on the Big Green Egg

Comments