BBQ oysters help

Legume

@nolaegghead @SGH

picking up a couple of hundred oysters for tomorrow and I want to grill some of them - what's your recipe of choice for grilled oysters?

Smokehouse33

I was researching this same topic. I found this that looked really interesting. I love this style of BBQ oysters
http://eggheadforum.com/discussion/1136130/charbroiled-oysters-on-the-egg-nola-style

PASmoke

@Legume - I have done Oysters a few times with positive results. Basically, there is an easy way and a hard way.

1) I have had great results with shucking the shell in 1/2 and freeing the oyster from the shell with a knife but leaving it in. Then adding a touch of butter, garlic and breadcrumbs to the 1/2 shell with the oyster....pat it firm and give it a touch of salt & pepper on top. Then I put it on the Egg for about 10/12 minutes at 350/400* until the bread crumbs brown. It's fantastic but a lot of work! 

2) Add a few good chunks of a mild wood (Apple, Peach, Pecan, etc), add the platesetter and get the BGE to 450*+. Then place a dozen or so whole, unopened oysters on the grate and shut the lid for 4/5 minutes before you check again. Once they begin to cack open give them another 2/3 minutes and pull them. Eat them straight or with cocktail, horseradish, etc.....They're also very good and super easy.

Good luck! Let us know what you decide and post pics! 

PS: I'm going to do some oysters next week and will also post. 

buzd504

Option 1, above.  Garlic, butter, parmesan, italian seasoning and black pepper.  Bread crumbs if you want.

Sea2Ski

Raw for me please. 

jollygreenegg

Cook upright (raised direct) right till they crack open.  Dont over cook .   Schuck. I like Tabasco and a lemon squeeze.  Eat oyster, juice and all right outta the shell.

TigerTony

Keep it simple ! Salt, pepper, garlic, butter and Romano cheese. That's it,  no other ingredients. Grill oysters on half shell over direct high heat. 

Jstroke

I eat eat oysters and drink beverages the same way. Ice cold. However if forced I let the egg open them and then give a drip of the garlic butter mixture and eat off the shell

SGH

@Legume
Sorry that I'm late on the draw but I'm working night shift my friend. Somewhere during the night I wil add some tips when time allows. 


http://eggheadforum.com/discussion/1173106/chargrilled-oysters-nola-sgh-style#latest

chrisc133

If you can find a way to replicate the chargrilled oysters served down in Nola---those are amazing. I just got back and left plenty of money in oysters down there. 

Hawkpilot

Egg at 350-400 indirect.  Garlic butter with green onion, and parmesan and italian shredded cheese.  Serve on sliced fresh french bread.

KiterTodd

If you've got a couple hundred coming I'd do this....

...shuck some raw as needed, and also shuck some to roast fancy with toppings or whatever.   BUT, I put most on the grill in a big ol pile and roast them!   Close the lid.  When you see steam coming out open up the lid or let it go a little longer.  The steam is a sign that the bottom layer of oysters is opening up.  

The pile method gets you oysters that suit everybody's tastes...bottom layer will be well done (like steamed but better taste), middle layer will be just ready to crack but fully cooked and loaded with juice, and the top will still be closed tight but hot inside.  Awesome!  Roast one pile, when you take that off throw the next pile on.  Cook with it closed or put a wet burlap sack over the oysters if your grill is not covered.

I crack them and then spoon on some garlic butter and hot sauce.  But I always have cocktail sauce, horse radish and lemons around so people can do it how they like it.  They're good straight outta the shell with nuthin' on em!

I call that NC Style Oyster Roast...because that's where I learned it.  I know they do it differently in N'Orleans.

The important thing is to post pictures!   
Here is Last Year's Oyster Roast.  Gettin' ready for this years in a couple weeks. 

SGH

@KiterTodd Your oyster post is one of my favorite posts on the forum. Im still standing by for this years post.

Legume

We ate most raw, but we grilled a crap ton as well.  I ended up making a mixture of butter, pesto, lots of extra garlic and a touch of lemon juice.  I semi froze it and dolloped into open oysters on the grill.  Big hit.

@KiterTodd this is similar to how I learned to roast oysters on the west coast.  I lived in Marin County at the time, north of SF and we had a neighbor that would drive out to the oyster farm at Tomales Bay and pick up several bushels, we would gather at another neighbors and he would toss piles on his weber kettle and cover with a wet beach towel and then the weber lid.  After a time, we would remove them, dump on the table and pull the oysters from the now opened shells and dip in bowls of garlic and parsley laced melted butter.  Damn, now I want oysters.

nolaegghead

I buy sacks all the time.  Eating them raw while you shuck is paramount.  Look up the Drago recipe for grilled.  Really the secret is using good ingredients and stoking the flames with butter or lots of air so they lick the shells.  Watch out for shrapnel as the shells will explode. They don't spend much time on the grill so a little "bad smoke" from burning oil gives you some smoke.

Scottie and I stumbled on using long aged Parmesan or Romano cheese (18 months or so) as a good seasoning.