Charbroiled Oysters Over an Open Fire

ScottyTooHotty

A little butter, garlic and romano cheese.

I had these at Drago's and Felix's in NOLA last week and needed them again.

shtgunal3

I need to try this.

Aubie1

Only a half dozen?


https://www.thespruceeats.com/official-dragos-charbroiled-oysters-recipe-1135643

Aubie1

Some that I did recently on the BGE. Not Drago's recipe but close. Added a little more cheese and chopped tasso on top.

Confession time: I use porcelain oyster shells and processed oysters rather than shucking my own for the grilled version. 

hoosier_egger

I need some of that!

Youngster

I manage to get to Drago's in Metairie any time I get near the 504 area code.  IMHO that particular establishment does these far better than anywhere else including its sisters in the French Quarter or here in Jackson MS.  It is also one of the very few things I have not managed to duplicate or better at home though I do make them all of the time—always on the Webber.  Kind of messy.

ScottyTooHotty

This is what Drago's gives you, my favorite by far.  Really hard to duplicate.

nolaegghead

They are not hard to duplicate.  The dirty little secret is that they, and some other restaurants in the NOLA area get the "prime" oysters.  

The oyster business in South Louisiana is run by the Czechs and other Slavic families, and run like the mob.  The best oysters go to whoever they decide get them, and Dragos are fellow countrymen.  

Analogous to Franklin's brisket and any other top tier restaurant,  the food's main influence is quality, and that's why they are so good.  

You'll find even their quality suffers when we get bad oyster crops from fresh water infusions. 

hoosier_egger

Anyone try this? 

https://www.dragosrestaurant.com/store/The-Original-Charbroiled-Oyster-Kit-p43829200

SGH

nolaegghead said:

They are not hard to duplicate.  The dirty little secret is that they, and some other restaurants in the NOLA area get the "prime" oysters.  

The oyster business in South Louisiana is run by the Czechs and other Slavic families, and run like the mob.  The best oysters go to whoever they decide get them, and Dragos are fellow countrymen.  

Analogous to Franklin's brisket and any other top tier restaurant,  the food's main influence is quality, and that's why they are so good.  

You'll find even their quality suffers when we get bad oyster crops from fresh water infusions. 

Agree 100% my long haired friend. There are several places around Biloxi now that has chargrilled oysters as good or even better than Dragos. With that said, there are times that the chargrilled oysters are good but not excellent. It’s no doubt a direct result of the quality of the oysters that they are getting. 

buzd504

ColtsFan said:

Anyone try this? 

https://www.dragosrestaurant.com/store/The-Original-Charbroiled-Oyster-Kit-p43829200

If you have access to decent oysters, there's no need for all that.

hoosier_egger

buzd504 said:

ColtsFan said:

Anyone try this? 

https://www.dragosrestaurant.com/store/The-Original-Charbroiled-Oyster-Kit-p43829200

If you have access to decent oysters, there's no need for all that.

It's challenging at times being in Indiana. Only advantage I see here is that they supply the "shells" and I wouldn't have to buy these.

https://www.amazon.com/dp/B01BVX2Y6W/ref=sspa_dk_detail_2?psc=1&pd_rd_i=B01BVX2Y6W&pd_rd_w=kgllj&pf_rd_p=2bd81721-c115-4b8d-93a3-2ecd17466ded&pd_rd_wg=2iUwN&pf_rd_r=N0D31W1TSKFHTRTMDX3E&pd_rd_r=0d9d06c1-2edf-11e9-827c-dd07d49e9177

GATraveller

We do them like this then shuck them once cooked (not my pic).

milesvdustin

I wish I could get oysters in southern IL. I don't trust any I see around here. 

nolaegghead

milesvdustin said:

I wish I could get oysters in southern IL. I don't trust any I see around here. 

If you can find boxes or sacks, by law they need to include the location and date of harvest.  If refrigerated and not submerged in water, oysters are good (alive) for up to 2 weeks.  Given it's less than 2 days to drive to S. Illinois, I don't see why you couldn't find good oysters unless there is no market for them because no one trusts them...

Aubie1

Wife and I polished off four dozen tonight.

northGAcock

Don’t know why you go to all that trouble to cook them? Actually love them any way you fixim. 

Lowcountrygamecock

I’m fortunate enough to live near the SC coast. We like to hit the marsh and pick up a bushel of oysters every now and then. Muddy and hard work but good stuff. I’ll only eat them smoked, steamed, fried or chargrilled. 

Aubie1

northGAcock said:

Don’t know why you go to all that trouble to cook them? Actually love them any way you fixim. 

Love em on the half shell but had food poisoning and an allergic reaction to shell fish back in 08. I ate shrimp and oysters on the half sell twice that week end. The doc said not to eat raw oysters again, eventually I could eat shrimp again. Shrimp no longer a problem but I stay away from the raw oysters but damn I miss them.

YukonRon

I only eat them any way I can get them.

BigreenGreg

GATraveller said:

We do them like this then shuck them once cooked (not my pic).

This is how I’ve done them, adapting to use the Blackstone with the wet burlap this weekend. 

KiterTodd

BigreenGreg said:

GATraveller said:

We do them like this then shuck them once cooked (not my pic).

This is how I’ve done them, adapting to use the Blackstone with the wet burlap this weekend. 

I have seen them done with steel and wet burlap.

Steel with water and no burlap

on a closed grill with no burlap (how I do them) and

on an open grill with wet burlap.

All of those are cooked over a charcoal fire and a bit of the lump taste gets into the oysters, which really bumps up the oysters.  Plus, you are standing around a fire of some sort which is always a nice place to be with friends.

I would think doing it over a blackstone will yield results not much different than steaming them in a pot from a flavor stand-point.  Only benefit being that you are outside so the cleanup is a lot easier to manage.

poster

Aubie1 said:

Some that I did recently on the BGE. Not Drago's recipe but close. Added a little more cheese and chopped tasso on top.

Confession time: I use porcelain oyster shells and processed oysters rather than shucking my own for the grilled version. 

By processed oysters you mean those ones in a jar at the seafood counter?  I've walked by those a million times and always wondered if they would be remotely the same as fresh for something like this.

bluebird66

That looks so good!

KiterTodd

poster said:

By processed oysters you mean those ones in a jar at the seafood counter?  I've walked by those a million times and always wondered if they would be remotely the same as fresh for something like this.

It really is a toss-up and I'm not sure how to tell.  I have used them in the past in stews/gumbos and found them to be fine.  One time though my wife bought for me and they were closer to the expiration date (but not expired).  I added them to a gumbo I was serving for a party and found out they were awful.  They weren't rancid or unhealthy... they just didn't taste good.

What I have done, though, is buy oysters when they are in season and affordable. Roast a bunch, and then freeze what I don't eat.  Basically, I sit there at the table and just shuck into a container and pour the juice in as well. Then freeze it. Keeps well frozen in the fluid and was able to use later for oyster stew that was great.

Aubie1

poster said:

Aubie1 said:

Some that I did recently on the BGE. Not Drago's recipe but close. Added a little more cheese and chopped tasso on top.

Confession time: I use porcelain oyster shells and processed oysters rather than shucking my own for the grilled version. 

By processed oysters you mean those ones in a jar at the seafood counter?  I've walked by those a million times and always wondered if they would be remotely the same as fresh for something like this.

Yes. Around here they are in pint or quart plastic containers. The pints will provide approximately two dozen and a quart four dozen. Walk away if the container is not iced or it is within a couple of days of expiration. Keep the container iced until the oysters are consumed. After a few purchases you will find a brand that provides a better product that you are looking for. Also, don't be afraid to add some of the liquid (or liquor as it is referred to) from the container to to oysters, prior to cooking. It only adds flavor.

littlerascal56

Wife buys canned oysters (Chicken of the sea) at Walmart. 24 cans at a time.  Makes oyster soup twice a week with them.  I cook my dinner on the egg those nights, as the smell is terrible of those things simmering on the stove.

KiterTodd

littlerascal56 said:

Wife buys canned oysters (Chicken of the sea) at Walmart. 24 cans at a time.  Makes oyster soup twice a week with them.  I cook my dinner on the egg those nights, as the smell is terrible of those things simmering on the stove.

GrateEggspectations

Looks good. 

I love oysters, but recently, they don’t seem to love me. Upon eating them, I get a debilitating stomach ache. Luckily, no additional symptoms. 

Many years ago, I hit up THE local, high end seafood place with chef friend of mine. One of the (raw) oysters I ate was literally as big as a steak. Had to cut it with a knife and fork. A little off putting, TBH.