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Charbroiled Oysters
While we were walking through Central Market this weekend, trying to figure out what to cook for dinner, we spotted some oysters and it got me thinking back to the Charbroiled Oysters you get in New Orleans. I knew we had to cook them that night.
Just four of them as an appetizer, two for Mrs. G and two for me. They went on the Egg at 450
After a few minutes, I added some garlic butter to them
Few minutes more added some parmesan cheese.
Done
They were amazing!! So good, they disappeared in a few seconds and I was mad that we had only gotten 4 to try out. I just went simple with these ones, using ingredients we had on hand, but next time (and there will be a next time) I'm going to work on the butter mixture and the cheese mixture. I know that I get can them to taste even better.
A big thanks out to Hogaholic for sharing his method awhile back. Worked out perfectly.
http://eggheadforum.com/discussion/comment/1150195#Comment_1150195
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
Comments
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I did two bushels just like that at Salado. . They all got eaten:)Be careful, man! I've got a beverage here.
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I did two bushels just like that at Salado. . They all got eaten:)
You had them standing in line, my friend. I was next door, and I felt like the Maytag repairman.Dripping Springs, Texas -
We did them for fathers day and they were awesome. I think I got the recipe from Travis.
1/2 cup unsalted butter, room temperature
1 pinch kosher salt
1 teaspoon fresh ground black pepper
1 tablespoon garlic, Minced
4 tablespoons pecorino romano cheese
1 pinch cayenne
1 pinch white pepper
1 teaspoon lemon juice
1 teaspoon Italian parsley, Minced
1 dozen oyster, freshly shucked, on the half shell
Directions:
Whisk together all ingredients except oysters and lemon wedges.
Heat a charcoal or gas grill until very hot.
Place the oysters on the grill and let them cook in their own juices for a few minutes, just until they start to bubble and the edges curl.
Top each with a generous portion of the sauce, enough to fill up the shell.
Continue grilling each oyster until the sauce is nice and bubbly and turning a caramel color.
Serve and eat immediately.
Every day is a bonus day and every meal is a banquet in Winter Springs, Fl ! -
Oh I gotta try this!
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I live in New Orleans and the Drago's charbroiled oysters set the standard everyone copies.
http://easteuropeanfood.about.com/od/appetizersbeverages/r/charbroiledoysters.htm
Trick is to use lots of butter until you have a giant flaming inferno that licks over the edges of the oysters and burns the edges of the shell. Careful, you'll have lots of little explosions and shell flying everywhere.
Saw sacks for $28 last week at Hong Kong market in Gretna....
Anyway, pasted the recipe below. They're effin' delicious, smokey and rich. You'll need an angioplasty the next morning.
Makes 18 Drago's Charbroiled OystersPrep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Ingredients:
- 8 ounces (2 sticks) softened butter
- 2 tablespoons finely chopped garlic
- 1 teaspoon black pepper
- Pinch dried oregano
- 1 1/2 dozen large, freshly shucked oysters on the half shell
- 1/4 cup grated Parmesan and Romano cheeses, mixed
- 2 teaspoons chopped flat-leaf parsley
Preparation:
Note:
Tommy Cvitanovich of Drago's Seafood Restaurant says, "This is the
perfect dish for those who want to enjoy oysters in their unadorned
form, but can't or won't eat them raw. Once you start eating these
charbroiled ones, you won't be able to stop. Don't attempt this without
freshly shucked oysters and an outdoor grill."- Heat a gas or charcoal grill. In a medium bowl, mix butter with garlic, pepper, and oregano.
- Place oysters on the half shell right over the hottest part.
Spoon enough of the seasoned butter over the oysters so that some of it
will overflow into the fire and flame up a bit. - The oysters are ready when they puff up and get curly on the
sides, about 5 minutes. Sprinkle the grated Parmesan and Romano and the
parsley on top. Serve on the shells immediately with hot French bread.
______________________________________________I love lamp.. -
Saw sacks for $28 last week at Hong Kong market in Gretna....
Just watched a video where Tommy said he would only use Lousiana oysters, though. The texture and the flavor from the constant mixing of fresh and salt water does something magical to them.Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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The Hong Kong market in Gretna (East bank New Orleans) carries Louisiana oysters and lots of fresh, Louisiana seafood. Many of the local oyster fishermen dock a few miles away down by bayou Segnette.
______________________________________________I love lamp.. -
Ah....stupid me. Read it, but didn't process it. I just saw Hong Kong and thought Asia. Ignore me.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Wow that looks really good and easy then I will just microplane the Romano and Parmesan on top. Thanks or this post.
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Grand Isle used to be the bomb for oysters...not so any more, nolaegghead?
OKC area XL - Medium Eggs -
Grand Isle gets pounded all the time by storms, but they're a barrier island and they're geared up more for open water fishing than oystering. The majority of the oyster fisherman are in the marsh, farther in. Still, yeah, some work the back bays for oysters I'd guess.
______________________________________________I love lamp..
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