oysters

Shelby

The wife can't have crawfish that I'm cooking for Mom, so I'm cooking oysters for her. I'm doing them two ways...one is in the shell with a butter sauce; wrapping the others in bacon.[p]Any thoughts on time/temp and which to cook first. The one's where I cook in the opened shell require a nice flame and the sauce will provide plenty of opportunity for that. I'm thinking of doing the bacon wrapped first at 350 or so and then opening up the vents to bring the egg to much higer temps to flash the shells. How's that sound?

JSlot

Shelby,[p]I smoke oysters a good bit, but I do them in the unopened shells and remove them when they crack open. I haven't done either of the methods you describe, but I'm pretty sure that appearance is all you need to determine when they are done. Just peek at them every now and then and pull them off when they reach the consistency you prefer.[p]Jim

Shelby

JSlot,
The oysters came out very good according to the folks who ate them. I just cooked them.
Only changes I'd make would be in how I did the one's wrapped in bacon. They grilled up well enough but I didn't have enough bacon wrapped around them, thus some to the oyster hit the grill directly and stuck.
Did experience a somewhat major flashback when doing the one's in the shell with the butter/oil sauce. Just lost a little hair and some of the shells really toasted. But they were a huge hit. Still sizzling when they came off the grill!
The boiled crawfish were excellent!