Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 1 person
We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

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

Helluva Engineer

About

Username
Helluva Engineer
Joined
-
Visits
3
Last Active
Roles
Member
Points
1
Posts
63
  • Charbroiled Oysters

    We used pre-shucked oysters and crab shapped tins to charbroil some oysters last weekend. The idea came from Drago's Seafood Restaurant in New Orleans. This was a lot of fun and really good.

    The full write-up is here.

    IMG_0474.JPG
    Butter sauce is two sticks of butter, two sticks of margarine, 3 spoonfuls of minced garlic, and some italian seasoning.


    IMG_0475.JPG
    Placed the oysters in the tins.


    IMG_0476.JPG
    Added the butter sauce to the tins.


    IMG_0479.JPG
    I used some of the butter sauce to flare up the fire around the oysters.


    IMG_0477.JPG
    Finished product. Very tasty and I will be doing this again.
    ·