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Oyster Basics

BlueSmoke
BlueSmoke Posts: 1,678
edited -0001 30 in EggHead Forum
As a newly transplanted Floridian, I just bought a dozen oysters I want to grill tonight. I need advice: should I shuck them first, or just put them "as is" on the grill? What temp and for how long?[p]TIA
Ken
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Comments

  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    BlueSmoke,
    grill???. .. .nooooo. .. eat em raw. . .a squirt of lemon juice and horseradish or cocktail sauce. . .or oyster shooters. . .a shot of vodka with some hot sauce. ...grilling em is for wimps and people from colorado. . .heeeee
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  • Chuck
    Chuck Posts: 812
    mad max beyond eggdome,[p]Now you did it....I need some oysters now...raw of course. I love raw oysters but do admit to grilling them before as well. Not bad, but not as good as raw. I guess I know whats for dinner or at least an appetizer tonight. [p]BlueSmoke,[p]I have done them shucked, a small amount of butter, direct at about 350° until the were bubbling a bit, just a few minutes. Watch out for the shells they will be HOT. A little lemon and or hot sauce or cocktail sauce is then good on them.[p]
    Chuck [p]

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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    Chuck,
    had a dozen raw a week or so ago at "legal seafoods".. used to be that you didn't eat oysters in months that did not have an "R" in it. ..but given the oyster farming business, and ability to get good oysters from long distances, good seafood places seem to have them regularly these days. . .i must say, that i really don't like them cooked/grilled/etc. ..its raw or not at all for this kid. .. [p]hey, me and brett and spawn and mr. earl and the dizzy pig crew will all be in new holland PA this friday and saturday competing in the new holland summerfest. . .any chance of you guys stopping by?. . .can't be more than an hour and half to 2 hours from you all?. .. [p]max
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  • BlueSmoke
    BlueSmoke Posts: 1,678
    mad max beyond eggdome,
    Now you've gone and done it... LOL I may have to go back to the original plan: shucked oysters topped with peeled shrimp and a slice of roasted green chili. (The revised plan was grilled oysters and skewered shrimp.)[p]I likes my oysters raw, I likes 'em cooked - I just plain likes my oysters![p]Ken
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  • BlueSmoke
    BlueSmoke Posts: 1,678
    mad max beyond eggdome,
    NOW the truth comes out... Legal Seafood is it?! LOL I hope you had a platter of their scallops in garlic butter... I've been gone from Cambridge for decades, but the memory of dinner at Legal lingers.[p]Next time you're up that way, try Union Oyster House in Haymarket Square. A dozen oysters, a mug of beer, another dozen, another mug... Happy times.[p]Ken
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  • Chuck
    Chuck Posts: 812
    mad max beyond eggdome,[p]I am trying to fit it into my weekend. I would love to hang with you all and will do my best. My daughter leaves to go back to college (last year..woo hoo) on Sunday and I am not sure if I have stuff I need to do for her before hand. If not I will definately see you all. Thanks for asking.[p]Chuck
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    BlueSmoke,
    you was livin deep in the rockies for way too long. ..legal seafoods is now a national chain. . .i have one 5 minutes from the house here in northern virginia (i can see the mall where its located right from my office window)... for a chain restaurant, i find their quality and preparation to be really top-notch. . .and, thanks to trex, since i no longer go out to steak houses, its one top end restaurant i don't mind spending the money at. ..
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  • Mark Backer
    Mark Backer Posts: 1,018
    BlueSmoke,[p]Isn't Union the oldest bar in the country or some such thing? I know my wife loves that place and insists on going when we're in boston. [p]Legal is awesome, by the way. I love the legal. Get some to go and eat it on the Duck Tour.
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    BlueSmoke,
    the original plan gets my vote :)
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  • DTM
    DTM Posts: 127
    Hey Ken,
    How are the new digs treating you?
    If your not going to go raw I like to shuck off the thinner shell. Kind of slide the gray membrane around the edge back towards the body. Add a spoon of melted butter mixed w/ garlic, white wine and some hot sauce. Grill until just bubbling w/ a bunch of smoke.
    Maybe next time get 2 doz and as you shuck one for the grill and one raw for the shucker.
    Dan

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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    BlueSmoke,
    btw, there are three legal seafoods in florida. . .[p]boca, west palm beach and sunrise...[p]don't know how close/far you are, but a lot closer than boston. .. or even the washington d.c. area

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  • fishlessman
    fishlessman Posts: 33,681
    Mark Backer, the union is the oldest restraunt in opperation, a few doors down is the bell in hand, the oldest bar in continuos operation.

    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Mark Backer
    Mark Backer Posts: 1,018
    fishlessman,[p]thanks, fishless. I knew it was something like that. It seems that my hearing, vision, and balance were all a bit fuzzy last time I was there. [p]Yes, for pretty much the whole time. Must have been all the sea air, or maybe the fenway sausages or something...
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  • BostonBBQ
    BostonBBQ Posts: 34
    mad max beyond eggdome,
    Legal Seafoods has mastered one of my favorite concoctions, a bloody mary. I am told their secret ingredient is clam juice. Next time you're looking to take a break from work or to partake in a "liquid lunch" I recommend you try one.
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    BostonBBQ,
    one of things i love there is their take on boston cream pie. . . its totally non traditional, and really has nothing to do with real boston cream pie, other than using vanilla cake, custard and chocolate in the same desert. . .but it is probably one of my favorite 'restaurant' deserts. . .the chocolate topping they use is fabulous. . . .
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  • chuckls
    chuckls Posts: 399
    BlueSmoke,[p]IMHO, oysters should be grilled in the shell (that is, if you've decided you're not having them on the half-shell) Clean the mud off them and place them above your coals, big shell side down. [p]This might be the one and only time I would grill on the egg with the lid open. Lay them on and keep an eye on them, when they're done they will open up a bit and you can get an oyster knife in there to pop off the top shell. Slip them straight into a cup of cocktail sauce (ketchup, worcestershire sauce, and horseradish) and eat right out of the cup.[p]I lived in Oregon for many years, and we would buy oysters by the bushel right there at the bay. Back to camp & grill over an open fire. I sure wish we could get fresh oysters by the bushel here in Colorado! [p]Chuck[p]P.S. What I get now by the bushel are Hatch New Mexico peppers - got two bushels on Sunday from a roadside vendor. He roasted them right there on the spot, and I spent two hours back at home cleaning and freezing them in Foodsaver bags. I'm now looking for pepper recipes...
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  • JM3
    JM3 Posts: 272
    fishlessman,
    Make that oldest restraunt in the US. St. Peters Cellar in Salzburg, Austria claims to be the oldest restraunt still in existence. Open since 803 AD'
    I had dinner there in May on my way back from Iraq. I highly recommend it![p]StPetersCellarsince803.jpg[p]Seit 803 above the door means since 803[p]DinneratStPeters.jpg[p]I'm the guy on the left.[p]John
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  • Smokin Joe
    Smokin Joe Posts: 441
    BlueSmoke,
    One of my most favorite way of eating oysters is rew, BUT... my second most favorite way is grilled. I knocked off this recipie from a great restaurant in Metarie, LA - Draggo is it's name. Prep a mixture of garlic, butter and dry white wine, open up your oysters and put them on Mr Egg direct (around 500*), laddle on the butter/garlic/wine mixture and sprinkle on dry herbs de provence and some good grated romano or parmesean cheese and grill for a few minutes (just until warmed through), pull 'em off & enjoy! Joe
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  • BlueSmoke
    BlueSmoke Posts: 1,678
    Thanks for all the advice. I had a few oysters that defied my best efforts at shucking, so I put them flat-side up on the grill. By the time the shucked ones were bubbly and beautiful, they were ready to open and dunk in drawn butter. Not better than raw, just their own brand of delicious.[p]Ken
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  • fishlessman
    fishlessman Posts: 33,681
    BlueSmoke, a little late with this recipe, but something i will try. shuck and cook in one shell with a thin slice of chourico sausage on top, cover lightly with ritz crumbs moistened with olive oil. on the other shell do the same with a scollop. serve with lemons. if you cant find chourico,andoulle would work. seen this today in a cape cod magazine

    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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