Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Who’s ready for September? We’re ready as ever for football season! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. Either way they’re sure to become a fan favorite! We couldn’t forget about Labor Day...we have recipes and cook out ideas to celebrate the long weekend no matter what you’re doing. And lastly, be sure to cook up a batch (or five) of bacon for National Bacon Day! We can’t wait to fall into cooler weather with you!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Smoking Oysters

How would you do it?

Comments

  • jerrypjerryp Posts: 226
    Hot and fast indirect.  Best way to avoid breaking the shells and overcooking the meat.
  • Good question. Not sure I've ever had a smoked oyster.

  • Richard FlRichard Fl Posts: 7,907

    Sometimes I just place the whole oyster on direct around 300-350 and when they loosen up I pop and eat.  Or you can pop them by hand and make a mixture of spinach, parmesan cheese, lemon juice and cook the half shell direct until they just start to curl. Or you can do like my friend Frank from Houma does.

     

    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

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

     

Sign In or Register to comment.