Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

chargrilled oysters?????

Options

Comments

  • Richard
    Richard Posts: 698
    Options
    wed tailgator,
    Sounds great, Here is a variation: I served these at the Florida Eggfest '07.[p]Appetizer, Lobsterman's Oyster Shooters

    On a recent trip to Panama City, Fl., my friend and I were told about a great seafood restaurant (Shuckums), known for oysters, while there enjoying the feast, I commented to the bartender that the sauce was great and might be good on BBQ ribs and was wondering what was in it. She was not sure, but said that a coworker might know and a few minutes later a man appeared who turned out to be one of the owners and had been there 25 years. After some friendly visiting he shared this cocktail sauce with us.
    [p]Ingredients :
    2 oz Shot Glass
    1 whole Oyster, cooked or raw
    Squirt of Cocktail Sauce (recipe follows)
    1/2 oz of your favorite Bloody Mary Mix (I used Zing Zang)
    Squeeze of Lemon Juice
    Shot of your favorite Vodka
    Cocktail Sauce
    48 oz Ketchup
    4 oz Lemon Juice
    4 oz Louisiana Hot Sauce
    7 oz Red Wine Vinegar
    2/3 cup Apple Cider Vinegar
    2 oz ground Black Pepper
    4 oz fresh ground Horseradish
    4 Ozs. Worchestershire Sauce
    Mix all together.
    Makes a little over 1/2 gallon and will keep in the refrigerator 6 months plus.




    Preparation :
    1 Add all ingredients in the shot glass, then.........
    2 down the hatch, no chewing!!


    Recipe Type
    Appetizer

    Recipe Source
    Author: Richard Howe (Richard)[p]Source: BGE Florida Eggfest '07, Richard


    [p]
    · Share on FacebookShare on Twitter
  • Rumrunner
    Rumrunner Posts: 563
    Options
    wed tailgator,[p]You really want the freshest oysters you can get. Nice plump ones.[p]32 oysters, on the half shell
    1 cup (2 sticks) butter
    2 tablespoons finely chopped garlic
    1/2 teaspoon freshly ground black pepper
    1/4 cup grated Parmesan cheese (use Parmigiana Reggiano)
    1/4 cup grated Pecorino Romano cheese
    1/2 cup finely chopped parsley
    Heat the grill over medium-high heat.
    Melt the butter with the garlic and pepper in a large skillet. Mix the Parmigiana and Romano cheeses in a small bowl.[p]Spoon some of the melted butter mixture onto each oyster. Add a pinch of the combined cheeses to each oyster, add a pinch of parsley, then place on the grill. Grill the oysters until they are hot,bubbly and puffed, about 8 minutes.[p]YIELD: 8 servings.
    · Share on FacebookShare on Twitter
  • ranger ray
    ranger ray Posts: 812
    Options
    Rumrunner,
    yikes! i'm off from work tues...i'm making some of these! thanks!
    · Share on FacebookShare on Twitter

Categories