Baked Oysters and Filet

Bham_egger · March 10

Egged some oysters topped with garlic butter, Italian bread crumbs, and Parmesean (SP?) cheese. Followed it up with a reverse sear of Filet Mignon, served with homemade Creamed Spinach.

Scottborasjr · March 10

YUMMMMMM ^:)^

Mickey · March 10

Very, very nice.

Que_n_Brew · March 10

Alright Bham....you're starting to piss me off. :P

shtgunal3 · March 10

Looking good bro !

Charlie tuna · March 10

Those look like "oyster selects"? Very nice....

Chubbs · March 10

Well done. Love me some oysters.

henapple · March 10

Sweet...I'm jealous.

Bham_egger · March 10

Charlie tuna said:
Those look like "oyster selects"? Very nice....

This may be a dumb question, but what are "Oyster Selects"? I went to Whole Foods, hoping they had some, and was surprised to see they had Bon Secour, AL oysters for $.50 apiece. SWMBO was very happy.

Bham_egger · March 10

Charlie, just figured out that the "select" is the size. I like a medium size oyster, which these were. I really like knowing where seafood comes from, and I always buy local when available. Bon Secour, as you may already know, is a small fishing town here in Alabama. They have excellent Royal Red Shrimp, and oysters from Mobile Bay, as well as other locally caught seafood. I hate nothing more than seeing seafood labeled Thailand, or Mexico, or anywhere other than the USA.

Alton · March 10

Got to do this......Looks Awesome!! ^:)^

SmokinDAWG82 · March 10

Wow that looks great! Tell us how the oysters were.
My brother has a cabin on the Bon Secour, we go down there some times. Those red shrimp are great. Great restaurant called The Tin Top down there too!

Bham_egger · March 10

SmokinDAWG82 said:
Wow that looks great! Tell us how the oysters were.
My brother has a cabin on the Bon Secour, we go down there some times. Those red shrimp are great. Great restaurant called The Tin Top down there too!

The oysters were very good. Usually I do them under the broiler, which crisps up the cheese nicely. I think I was shooting for the same color/look, which I'm not sure will happen in the egg. The wife liked the slight smokiness, but I think I may have slightly overlooked them. I tried one raw and they had a nice briny flavor, which I like in an oyster. Next time I will pull them off when my gut tells me to.

milesbrown4 · March 10

How long did you leave the oysters in? I will have to try this - smoked oysters once on the egg but they were out of the shell. Good pics and great cook!

travisstrick · March 10

Good lord, sir. Thats my kind of meal.

MissingToof · March 10

I have created a monster! Looks great!

bccomstock · March 11

Bham_egger said:

Those look like "oyster selects"? Very nice....
This may be a dumb question, but what are "Oyster Selects"? I went to Whole Foods, hoping they had some, and was surprised to see they had Bon Secour, AL oysters for $.50 apiece. SWMBO was very happy.

There's a guy in the Grand Bay area that has become a premium oyster grower.. It started as trying to rebuild the ecosystem and grew into a business for him.. Good story.

http://blog.al.com/live/2011/11/growing_a_pearl_of_an_oyster_i.html

Bham_egger · March 11

milesbrown4 said:
How long did you leave the oysters in? I will have to try this - smoked oysters once on the egg but they were out of the shell. Good pics and great cook!

I left them in about 15 min, but I should've pulled them as soon as the cheese melted.

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