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Oyster Hetp
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BlueSmoke
Posts: 1,678
We grilled two dozen oysters yesterday, and the results were thoroughly mixed. Most were delicious; a few managed to boil dry. Even more frustrating: first came off after about 5 minutes; the last took 12 to 13 minutes. It didn't seem to matter what size they were or where on the grill.[p]Any oyster lovers got any advice how to make cook time more uniform?[p]TIA
Ken
Ken
Comments
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BlueSmoke,[p]As someone who lives in the best oyster region of the country and has done it a lot on other grills, I think this is just about one of the hardest foods to "set and forget" there is. I really am not even sure you can do it. They just have to be watched. Small ones are going to be ready in a heartbeat. About the only way I've been able to slow the process is to put the smaller ones on a higher rack. Even that isn't fool proof.
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Happy Trails~thirdeye~Barbecue is not rocket surgery -
BlueSmoke,
When the edges start to curl, they're done.
Bob
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BlueSmoke,
a squirt of lemon an a little hot sauce and thats cooked enough for me. never tried them heated up, are they good that way
fukahwee maineyou can lead a fish to water but you can not make him drink it -
BlueSmoke,
I remember an oyster roast on Kiawah a few years ago: they threw a wet chamois over the oysters spread out over an open fire and removed the whole tray in 5 minutes; quite good. Have fun.
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Hey Ken, hope all is well.[p]I just keep an eye on them. Some will be done before others, eat those first and thow some more on to replace them.
Somtimes I'll toss them on closed and let them heat till the shells just start to open. I will then take them off and add stuff, if I'm in the mood, or just eat them as is.[p]Good luck!
Apollo Beach, FL
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