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Helluva Engineer

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Helluva Engineer
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  • 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.

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


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    Placed the oysters in the tins.


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    Added the butter sauce to the tins.


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


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