Grilled Oysters for Dinner

BigGreenCraigdotcom

Tonight's dinner was by popular demand. Grilled Oysters! My family LOVES these!!! These were MONSTER oysters. There were several that had baby oysters growing on them. They were epci.

Step 1: Shuck

Step 2: Butter

Step 3: Grill

Step 4: Serve

Step 5: Eat

Step 5 is the best step!!

Click HERE for my Grilled Oysters recipe

Mickey

So nice. Last week in FL bought a "said to be good" shucking knife and glove to keek me out of the ER. Now to get oysters in the middle of Texas and try to do what you did. Last year in FL bought a box of oysters and what you see in this pic is all we got opened. Rest tossed. Did not have any luck in tossing on grill for auto opening. Do you?

Foghorn

Those look great.  However, I have a question.  I'm not a fan of oysters but I end up cooking them about once a year for others. 

The method I have used (read it somwhere on the interwebs a few years ago) said to put them on unshucked at medium heat and when they get hot enough they will open spontaneously.  Then take the flat part of the shell off and add a butter mixture and cook them about 2 more minutes.  Am I overcooking them?

Mickey

The damn things would not open for me. Yet several says it works.

Foghorn

Maybe it depends on the oyster.  I've had good success with the Wellfleet (Mass) oysters that my son and a buddy dig up when I cook them a couple of hours later.

buzd504

If you let them open on the grill, they're going to lose their liquor.  Get a proper oyster knife and shuck them.

BigGreenCraigdotcom

Mickey said:

So nice. Last week in FL bought a "said to be good" shucking knife and glove to keek me out of the ER. Now to get oysters in the middle of Texas and try to do what you did. Last year in FL bought a box of oysters and what you see in this pic is all we got opened. Rest tossed. Did not have any luck in tossing on grill for auto opening. Do you?

I shuck my own oysters. I bought a cheap-o oyster knife off Amazon. I've never had an issue. 

BigGreenCraigdotcom

Foghorn said:

Those look great.  However, I have a question.  I'm not a fan of oysters but I end up cooking them about once a year for others. 

The method I have used (read it somwhere on the interwebs a few years ago) said to put them on unshucked at medium heat and when they get hot enough they will open spontaneously.  Then take the flat part of the shell off and add a butter mixture and cook them about 2 more minutes.  Am I overcooking them?

I would probably say yes. I've heard about this technique, but It sounds like you end up with rubbery oysters. I shuck and grill just until the juice in the shell starts to simmer. Every one of them were spot on. Try this next time. 

Wolfpack

A flathead screwdriver will work in a pinch- key is to get under the hinge and twist. We used to do huge oyster roasts in college a couple times a year- after shucking 5-10 bushels you get pretty good at it. We built an outdoor grill about 6 feet long- would lay wet burlap/towels over the grid put oysters on and then more wet burlap on top. It was more of a steaming process than direct grilling. Always a big hit

KiterTodd

Foghorn said:

The method I have used (read it somwhere on the interwebs a few years ago) said to put them on unshucked at medium heat and when they get hot enough they will open spontaneously.  Then take the flat part of the shell off and add a butter mixture and cook them about 2 more minutes.  Am I overcooking them?

Some of the oysters will pop open, and others will not but they are still good to go!  If they didn't open on their own they will release very easily if you insert a knife at the hinge and twist it (since the muscle that used to hold them closed is now cooked).

I roast oysters several times a year and here is the technique I use...

First, invite a crowd and buy a lot.  Buy a bushel or two!  (or a box if that's how they come).  They're more fun to cook that way.

Put a PILE of oysters on the grill and close it.  If you don't have a grill that closes, put a soaked burlap sack over top of the oysters to keep the heat in.  (soaking is to keep the burlap from burning).  Don't fuss with arranging them unless you only have a dozen.  PILE!    (about 20-40 oysters depending how many your bought and how big your grill is)

When you start to see a lot of steam coming off the grill, that means the lower layer of oyster pile has started to open and are pouring their juice on the fire.  I'll let them go a couple more minutes and then take the lot off.  Here is why...

...after cooking for many years there is one certainty in that no one can agree on how oysters should be cooked.  It is all personal taste.  Some people like them shrivelled up and dry as if they just came out of the steamer (well done), some people like them so full of juice that they are just a raw oyster warmed up (rare), and some people like them in the middle...this is the best, the oyster is fully cooked but you also still have the juice in there.  By cooking in a pile, you get them cooked at various "doneness" levels.

Again, they'll never all open up.  That's normal.  The only thing you want to make sure of is that they are all closed when you put them on the grill.

After cooking, I have a big pile of lemons and cocktail sauce for folks, but my favorite way of serving them is with garlic butter and hot sauce!
Have a little warm pan of garlic butter on the oyster table.  Open your oyster, spoon on some garlic butter, add a dash of hot sauce and prepare yourself for one of the best low-maintenance flavors you've ever tried.   Wow!

Now I'm hungry.

NDG

Nice cook - saved this one - and thanks to @kitertodd for the alternative cooking method.  Looks like you know the craft of grilling oysters.  

Bookmarked . . . assuming I can somehow find fresh oysters in the middle of Ohio?

BigGreenCraigdotcom

NDG said:

Nice cook - saved this one - and thanks to @kitertodd for the alternative cooking method.  Looks like you know the craft of grilling oysters.  

Bookmarked . . . assuming I can somehow find fresh oysters in the middle of Ohio?

I'm in Atlanta and found fresh ones. Find a seafood shop or a grocer that has a nice seafood dept. My local grocer has offered to order some for me. 

SmokeyPitt

Those look outstanding!  I have never cooked Oysters at home before.  I always eat some raws when I am at the beach.  Maybe my wife would eat them if they were cooked. 

Silly ?...but do you have to go to a specialty market to find these, or can you find them at any grocery store? 

chainsaw19

Mickey said:

The damn things would not open for me. Yet several says it works.

In a pinch you can throw them in the microwave for a short burst, just enough for them to pop, then you can top them with compound butter, parm, whatever else you like and finish on the grill.  I have done this way for those difficult to open, I have also thrown them on whole and waited for them to pop on the grill...both methods work..if you want to avoid cutting yourself with the oyster knife.

KiterTodd

SmokeyPitt said:

Those look outstanding!  I have never cooked Oysters at home before.  I always eat some raws when I am at the beach.  Maybe my wife would eat them if they were cooked. 

Silly ?...but do you have to go to a specialty market to find these, or can you find them at any grocery store? 

Thanks for the feedback, NDG!

People that don't like oysters because they look like boogers will usually eat them roasted if you convince them that they taste good.  The oyster's sweet flavor really comes out well when roasted and they can start by covering them in cocktail sauce.  I have made many people oyster fans (folks who said, "I don't eat those...") by convincing them to try them roasted.

Yes, most grocery stores can order them for you, but I'm not sure how true that is if you're land locked?  Do yourself a favor ask how much a box is.  They may have the box back there or need a week to get them for you but the cost per oyster is usually MUCH cheaper that way.

While I usually go to a seafood market, my local Harris Teeter has them for $35 for a box of 100.  35 cents an oyster!
My local Wegmans, however, does not give a discount if you buy them in bulk.  If they are $1 each individually, a box of 100 will cost you $100 (they sell as two 50 count boxes). 

Here is one with a little garlic butter and hot sauce (no pile, just a couple dozen for me);


And this mess is a pile of oysters fresh off the grill...late into the night of an oyster roast (thus all the carnage on the table);

JethroVA

I'm involved in oyster restoration on the Chesapeake Bay. I grow my own in cages on the bottom next to my pier. To get them delivered overnight, You Can goggle for two companies I know and trust. Rappahannock river oyster co, and Deltaville oyster co. The latter is less costly.

Smokinpig

JethroVA I went to school right by there, Christchurch. I always enjoyed the Urbanna oyster festival, used to be a placed called Awful Arthur's that was pretty good in Urbanna. I had read about the family starting Rappahannock Osyter co. they were growing oysters off the bottom higher in the water column. Pretty cool stuff. 

caliking

Bookmarked! Great thread and discussion. 

ChadEggHeadEst2014

You guys gave me a great idea I have had my egg for about three weeks now and trying new recipes every day. I don't even like to go out to eat anymore I love cooking on the egg. I love baked oysters and fried oysters I have never had the grilled oysters. Next time I go to Florida I am going to get and brunch of oysters to bring back home at the fish market. About how long does it take to cook?

JethroVA

Thought you guys would like to see my oyster garden.  Pulled them out for their semi-annual power washing and sorting. Piankatank River, Cobbs Creek, VA.

SGH

@BigGreenCraig‌dotcom
Wow!!! I have been trying to replicate Dragos grilled oysters for quiet some time but haven't got it down yet. Yours look great my friend. Going to give them a try for sure. Again that looks outstanding.

KiterTodd

JethroVA said:

Thought you guys would like to see my oyster garden.  Pulled them out for their semi-annual power washing and sorting. Piankatank River, Cobbs Creek, VA.

Jethro, that's awesome!  Where do you get the spat to get that started?
Does your water salinity change much over the year so that you can harvest them, in saltier times?

Ahhh...I have so many questions.  That looks awesome, though!

chainsaw19

This is a great version http://louisiana.kitchenandculture.com/recipes/acme-chargrilled-oysters

NDG

@jethroVA . . . that is very cool picture of your harvest.  I have never hear the term "oyster garden" but I love it.  

nolaegghead

shuck them before you put them on the grill for crissakes.

KiterTodd

nolaegghead said:

shuck them before you put them on the grill for crissakes.

What?  It's two completely different ways of enjoying them.  Both are good, both are unique...

A shucked oyster on the halfshell is a presentation all it's own.  It's labor intensive on the cook, but you are going for something unique.  Everybody probably only gets to eat a couple, but they are enjoyed and decadent depending on your toppings.

Buying a bushel and putting them on by the shovel full is a party!!!
It's no different than steaming clams or mussels but the taste is better and the experience is a blast.
Much like a crab feast, everyone gets involved.  Easily opening their own roasted oyster and topping them how they see fit. It's a lot of fun that your guests will remember for a long time.

Helmet

You guys......actually cook oysters? :P

nolaegghead

I have seen them shovel oysters on the grill in Texas, but I've not seen anyone do that here in NOLA, and we love our oysters.  Besides, on a charcoal grill the liquor leaks out all over the place and puts out the charcoal and you get some nasty smelling steam.  Anyway, you'd probably get beat up if you did that here.  Plus, if you're looking for smoke flavor, you get more when they're open, and when they're opened, the muscle can be cut so they're easier to eat.

I don't think there's anything wrong with throwing them on whole (use a drip pan), it just ain't my bag. 

buzd504

I agree with @nolaegghead - you don't want to lose the oyster liquor.  They are easy enough to shuck cold.

And @SGH, an easy version of Drago's oysters is 1/2 margarine/ 1/2 butter, (lots of) garlic, Italian seasoning, black pepper and parmesan.  Mix it all up and put a dollop of it on a shucked oyster on a hot direct grill.  Cook to taste (usually til it's sizzling).  Put a bit more cheese on at the end and you're good to go.

The Acme receipe above looks really good, but as long as you have butter, garlic and cheese, you really can't go wrong.

SGH

@buzd504‌
Thank you brother. Going to give your recipe a try for sure.

KiterTodd

nolaegghead said:

I have seen them shovel oysters on the grill in Texas, but I've not seen anyone do that here in NOLA, and we love our oysters.  ...
I don't think there's anything wrong with throwing them on whole..., it just ain't my bag. 

HA!  Yup, to each his own.
It's a big thing in NC, VA, MD, etc...  
Nice thing about an oyster roast party is there is a big pile of oysters sitting next to the grill that folks can shuck as they please.  Most of the oyster fans do their share and enjoy them.  BUT, the masses flock to the roasted variety.  You buy in bulk and get the full array of cooked examples.  Some closed up tight and hot with plenty of liquid, some just cracked but still moist and plump, and some well done (Which are usually in-demand! for folks new to the oyster...I let them have them.

I know I'm not winning you over, but trust me, it's a good time.  And when somebody asks to crack them and roast them open face with their toppings of choice, I never turn 'em down. )    It's all about gluttony!  Oyster gluttony.