Hey Mark Backer - late oyster recipe reply

Smokin Joe

Hey Dude, check out my reply to BigEasyEggor in your request for an oyster rockefeller recipe. It's my knock-off to the Draggo chargrilled oysters. They are great on the egg. Just don't cook them too long - direct with the dome open at 400 to 500 and warmed through - about 5 minutes or so. You have to work quick. I make the butter/wine/garlic mixture ahead and generously pour it on just after putting the oysters on the grill. I go light on the herbs de provence and the grated parmesean cheese. You don't want to overwhelm the oyster. The oyster is your friend... ;o}> Joe

tigerfan

Smokin Joe,
do you do the butter mixture exactly like the dragos recipe? last time i did them they came out a little funky like something was missing (maybe too much cheese). just curious. think i'll go to lunch over there and ask cvitanovich if she's lying about the recipe:)

Smokin Joe

tigerfan,
Actually, I do not know the exact Draggo recipe - I'm guessing based on my perception of the flavors I tasted (BTW - several times ). See Mark Backer's post below and you will see my "official disclaimer" regarding the recipe. If you happen to get the original recipe it sure would be nice to share (email it or something). Joe
[ul][li]MB's link[/ul]

tigerfan

Smokin Joe,
this is the same recipe that appeared in the local paper given by the owners i think fresh shucked prob makes all the difference, but i used a pint. http://fitdv.recipezaar.com/47990

Smokin Joe

tigerfan,
Wow! pretty good guess on my part. All I know is that they are the best oysters I've ever tasted. Joe