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Drago’s Style Charbroiled Oysters Recipe<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />
The Sauce:1 Stick Unsalted Butter, very soft1 Pinch Kosher Salt1 tsp Freshly Ground Black Pepper1 Tbsp Minced Garlic4 Tbsp Pecorino Romano1 pinch Cayenne1 pinch White Pepper1 Spritz Lemon Juice1 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 Oyster1 Recipe of the Sauce, abovePecorino Romano to finishMinced Italian Parsley for garnishFresh BreadLemon 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.
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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!