Sunday First Attempt... Oysters

hapster · October 2014

At making oysters on the egg...

Never had them in any form and last night at a local restaurant that does local and farm raised food, they have a featured appetizer of grilled oysters... Amazing, kind of like clams casino, but with oysters. So this morning at Wegmans I picked up a dozen barrier island oysters and an oyster knife. Going to try and do a version of the Drago recipe... Butter, garlic, parsley, Pecorino Romano, bacon. Had the guy at the counter shuck one for me just so I can see how I'll eventually impale my hand later

Heating up the last of Sunday Gravy and adding some meatballs and spaghetti, also getting some chicken breasts and doing a flat iron steak that I'm going to cover with some sauce and fresh mozzarella...

Beautiful day, warm sun and cool breeze(wind)... Listening to the Miami game since I took them in the pool, and then the Eagles at 4PM

Have fun everyone...

blind99 · October 2014

looking forward to this... i love seeing how people are doing oysters. careful with that oyster knife!

shtgunal3 · October 2014

Sounds like a solid bro. Enjoy the day.

tcampbell · October 2014

You will love them

Coastalcooker · October 2014

Here on the coast the traditional oyster roast uses a large piece of metal over a fire. They are sprayed off with a hose to remove most of the mud and then put on the metal. They pop open when heated, and there is little danger opening them. Any oyster that is open prior to the heat goes in the river it is dead.
Fresh ones still have salt water in them and are either dumped from the shell into the mouth or else dipped in sauce or butter and eaten.
I am sure the grid on the egg would work with a small fire.
Not certain if this is what you're seeking, but it works for us. The weather has been a little cooler and oysters may be safe to eat. The last time I ate grocery store shucked oysters, I ended up spending a night in a hospital. I would only buy live oysters from somebody who actually picked them or do it myself to make certain I had good oysters.
Bob

JethroVA · October 2014

Hap, wear a thick, washable glove on the hand holding the oyster. I use an old oven mitt sometimes.

anton · October 2014

Grilled oysters are a favorite, enjoy!!

hapster · October 2014

Thanks guys... Planning wearing a welding glove on the non knife hand.

Here are some chicken breasts ready to go with a rub that @paqman‌ sent me... And the gravy is warming

paqman · October 2014

St-Hubert is an iconic restaurant chain in Québec. They have restaurants everywhere arround here. As long ago as I can remember, my mother has been using their spices to roast chicken and making an envelope or two of their gravy to go with it. As a kid, I remember drinking the leftover gravy straight from the bowl. Their original spice mix contains tons of MSG and is a staple in almost every home here. This one is a relatively new one that was released a year or two ago. It does not contain MSG and has a slightly bolder flavor profile. We like it a lot. I hope your family enjoys it.

hapster · October 2014

@paqman‌ thanks. Haven't tried the chicken yet; but it smells great!

hapster · October 2014

Had a plate of pasta and gravy, chicken is cooked and the egg is nice and hot. Made the compound butter for the oysters...

Time to get shucking...

Mickey · October 2014

Just how damn much over 437 lbs do you weigh :-O

NPHuskerFL · October 2014

You're killing it Hap! Looks great B-)

blind99 · October 2014

Yeah the spaghetti and meatballs looks awesome. To add oysters from the egg really kicks it up!

SGH · October 2014

It goes without saying that everything looks great. Standing by for the oysters. They are one of my favorites. Can't wait to see them my friend.

henapple · October 2014

PNWFoodie · October 2014

I've actually never had grilled oysters. Might have to take the plunge! Please forgive my naïveté...what is "Sunday" gravy?

hapster · October 2014

Mickey said:
Just how damn much over 437 lbs do you weigh :-O

)

I'm about 150lbs south of that actually

hapster · October 2014

PNWFoodie said:
I've actually never had grilled oysters. Might have to take the plunge! Please forgive my naïveté...what is "Sunday" gravy?

Just the name of the recipe I followed to make a very meaty tomatoe sauce.

Botch · October 2014

Coastalcooker said:

They pop open when heated, and there is little danger opening them. Any oyster that is open prior to the heat goes in the river it is dead.
Fresh ones still have salt water in them and are either dumped from the shell into the mouth or else dipped in sauce or butter and eaten.
Bob

It never occurred to me that an oyster knife wouldn't be necessary for grilled oysters, as, yeah, they pop open when cooked.

:-bd

hapster · October 2014

Egg is finally finished for the day...

Gotta charge the camera a little bit and then I'll post the rest of pics later.

SGH · October 2014

Standing by patiently for the oysters.

blind99 · October 2014

@PNWFoodie‌ Sunday gravy is a traditional Italian sauce. Made by Italian grandmothers, with no recipe... It may have meatballs or porkchops or other meat. It simmers all day long. I miss it, haven't had it in years!

hapster · October 2014

The shucking went well, didn't hurt myself, but I did destroy 2 of the oysters... They turned out so good. The compound butter had minced garlic and red onion, white and black pepper, chopped bacon, and chopped parsley. They went on direct, with as much juice as I could keep in them at reg grid height and the dome ready about 500°... After about 5 min I spooned the grated pecorino Romano cheese on them and let them go another min or two... Since the egg was still nice and hot, I grilled up the flat iron steak and used the same butter on it as the oysters. The oysters were fantastic and Scoot loved them as well... Sorry I didn't get more of them, won't make that mistake again

Here are the pics...

Spaightlabs · October 2014

That's a winner!

hapster · October 2014

Spaightlabs said:

That's a winner!

Thanks! Can't wait to do an oyster fest type cook now

Black_Badger · October 2014

@hapster I enjoy looking at your cooks as much as eating mine, and I LOVE eating food from the ol' XL.

You are truly an artist and a master, thank you for sharing all of your work with us.

This is inspiring. Now I just need to find fresh oysters in Madison WI...

Cheers -
B_B

hapster · October 2014

Black_Badger said:
@hapster I enjoy looking at your cooks as much as eating mine, and I LOVE eating food from the ol' XL.

You are truly an artist and a master, thank you for sharing all of your work with us.

This is inspiring. Now I just need to find fresh oysters in Madison WI...

Cheers -
B_B

Thanks... You are too kind. Maybe you can have fresh ones overnighted with dry ice?

SGH · October 2014

@hapster‌
For the oysters alone, please accept this my friend.

hapster · October 2014

@SGH‌
Coming from you; regarding oysters, I'll take that as a high compliment
Thank you ...

SGH · October 2014

@hapster‌
When I responded earlier I was pressed for time my friend. That said, let me say outstanding job from take off to touch down. Everything looks spectacular. As good as everything looks, that spaghetti and of course the oysters really got my attention. I can eat spaghetti by the bucket fulls and oysters...well you all have seen posts of my oyster consumption. I would devour everything you cooked my friend. This would be the pinnacle post if it wasn't for those fuzzy pics

Sunday First Attempt... Oysters

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