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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: 4,220
    I need to try this.

    ___________________________________

     

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

  • Aubie1Aubie1 Posts: 196

    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: 3,488
    I need some of that!
    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: 31,264
    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: 3,488
    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: 26,415
    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.

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  • buzd504buzd504 Posts: 2,880
    ColtsFan said:
    If you have access to decent oysters, there's no need for all that.
    NOLA
  • ColtsFanColtsFan Posts: 3,488
    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
    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: 6,943
    We do them like this then shuck them once cooked (not my pic).



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    2 Large
    Peachtree Corners, GA
  • milesvdustinmilesvdustin Posts: 2,286
    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: 31,264
    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 

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