Oysters Rockefeller or St. Louis Style

Asher

Have you ever had Oysters Rockefeller that were raw underneath and topped with a burnt crust of cheese? Or how about St. Louis style Oysters that were simply a dried-out flavorless mess? Well, I think I've nailed it with the Big Green Egg!! So, this is my FIRST time cooking on the Big Green Egg (Christmas Gift) and they were BY FAR the best oysters I've ever had! Cooking at around 320 for 30 minutes seemed to be perfect. 

I prepared the filling with: chopped garlic, onion & chive cream cheese, grated parmesan cheese, shredded cheddar, bacon bits, mexican cheese, a shake of Old Bay Blackened, some Tobasco Chipotle to taste, and a good dose of horseradish sauce. (See Pictures Below) Put a scoop of the mix on top each raw oyser, then top everything with more shredded cheddar, bacon bits and a little chopped cilantro. (Traditional Rockefeller would use spinach). Also, i chopped up a tiny bit of chorizo sausage (uncooked) and put it in the oysters for a saltier taste on some of them.

For St. Louis style, I put a pad of butter on each oyster, then shredded parmesan

Of course, any mix of the above works very well. 

Also, on the BGE you'll see some halved jalepenos stuffed with the same mix, then wrapped with bacon. As always, be sure to scrape out the seeds and vein from the jalepenos first before stuffing!

Village Idiot

That looks really good, Asher !  I was thinking of something similar to stuff my next ABT's.  Your's sounds excellent !  Not being a spinach lover, I think the cilantro substitution is outstanding.

kbutler84

My mouth is watering.  Well done!

henapple

I'm doing that soon...nice.

Asher

If anyone is curious...Indirect setup, plate setter feet up, oysters directly on rack at gasket line. Put a handful of cherry/hickory/apple mix soaked chips just before setting the plate setter in place. Moist, cooked thoroughly, and delicious!

The Cen-Tex Smoker

Off to a good start. Nice cook.

nolaegghead

Looks good.  No anise in the rockefeller?

lemonade

You've screwed yourself Asher.  Beginner luck now has left you with a high bar to cook up to.      Tell me about the oyster prep please!  Fresh, frozen, already shucked, etc?

Bham_egger

Reminds me of the Boss Oyster House in Appalachicola, FL. Looks mighty fine!

Griffin

Great first cook. You got me hungry for some oysters now.

FYI - just to save yourself a step, there's no reason to soak your woodchips with the BGE like on a regular smoker. Try it next time and see if you notice a difference. Bet you won't.

Mickey

 

:ar!

Mickey

You are a better man than I. After the Salado Fest last March and Travis and his Dad doing them Friday night and all day Sat I fell in love with oysters cooked on the Egg. Went to Fl later in the Summer and bought a fresh box and had brought my Large just for them. First: they do not open just by placing them on the fire! Second you really should have a clue how to open them. What you see is what we had before tossing the damn box...... Boy your looks good.....

  

demo

Looks really good from here.

nolaegghead

Drago's charbroiled oysters are famous down here. They're really easy to make - I've done it several times.

http://www.food.com/recipe/charbroiled-oysters-from-dragos-47990

nolaegghead

Asher

lemonhead: Tell me about the oyster prep please!  Fresh, frozen, already shucked, etc?
Bought a case of 50 from local grocery, fresh Gulf oysters. Shucked them first, rinsed any loose shell pieces that come off when shucking, drained, than added a spoonful of the filler. Then topped with shred chedd cheese and real bacon bits.