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Charbroiled Oysters Over an Open Fire




A little butter, garlic and romano cheese.

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

Comments

  • shtgunal3shtgunal3 Posts: 4,295
    I need to try this.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • Aubie1Aubie1 Posts: 291

    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. 
    XL BGE and L BGE
  • ColtsFanColtsFan Posts: 3,879
    I need some of that!
    ~ John
    1-XL BGE, 2-LG BGE, KJ Jr, 36" Blackstone, Ardore Pizza Oven
    Follow me on Instagram @hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • 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.
  • This is what Drago's gives you, my favorite by far.  Really hard to duplicate.
    Fort Washington - Pennsylvania
  • nolaeggheadnolaegghead Posts: 32,059
    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. 
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • ColtsFanColtsFan Posts: 3,879
    ~ John
    1-XL BGE, 2-LG BGE, KJ Jr, 36" Blackstone, Ardore Pizza Oven
    Follow me on Instagram @hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • SGHSGH Posts: 26,770
    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. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.

    Virtus Junxit Mors Non Separabit

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    Just a man with a Muhle. 
  • buzd504buzd504 Posts: 2,994
    ColtsFan said:
    If you have access to decent oysters, there's no need for all that.
    NOLA
  • ColtsFanColtsFan Posts: 3,879
    buzd504 said:
    ColtsFan said:
    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
    ~ John
    1-XL BGE, 2-LG BGE, KJ Jr, 36" Blackstone, Ardore Pizza Oven
    Follow me on Instagram @hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • GATravellerGATraveller Posts: 7,218
    We do them like this then shuck them once cooked (not my pic).



    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."

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    2 Large
    Peachtree Corners, GA
  • I wish I could get oysters in southern IL. I don't trust any I see around here. 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

  • nolaeggheadnolaegghead Posts: 32,059
    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...
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • Aubie1Aubie1 Posts: 291


    Wife and I polished off four dozen tonight.
    XL BGE and L BGE
  • northGAcocknorthGAcock Posts: 13,673
    edited January 13
    Don’t know why you go to all that trouble to cook them? Actually love them any way you fixim. 
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “May the four winds blow you safely home.”
  • 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. 
  • Aubie1Aubie1 Posts: 291
    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.
    XL BGE and L BGE
  • YukonRonYukonRon Posts: 14,943
    I only eat them any way I can get them.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • BigreenGregBigreenGreg Posts: 186
    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. 
    LBGE, 36" Blackstone, Anova Pro
    Charleston, SC
  • KiterToddKiterTodd Posts: 2,306
    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.
    LBGE/Maryland
  • posterposter Posts: 668
    edited January 13
    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.
  • bluebird66bluebird66 Posts: 2,405
    That looks so good!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • KiterToddKiterTodd Posts: 2,306
    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.
    LBGE/Maryland
  • Aubie1Aubie1 Posts: 291
    edited January 14
    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.
    XL BGE and L BGE
  • littlerascal56littlerascal56 Posts: 1,148
    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.

    KANSAS+++Land of OZ

    BGE XL++Flameboss 300 WiFi++Blackstone 36"++Weber 26" kettle

  • KiterToddKiterTodd Posts: 2,306
    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.
    :lol:
    LBGE/Maryland
  • 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. 
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