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Need Grilled Oyster Help Stat-

allsid
allsid Posts: 492
in EggHead Forum
I have been reading about charbroiled oysters lately and was pretty impressed when @SGH posted the 4 dozen he put down in one sitting.

Dinner guests for tonight dropped off 2 dozen Northwest oysters for me to make magnificent.

Frankly-  I just do not feel like dealing with schucking these babies, so my plan was to just grill them open on the large.

My question is can I have it both ways?  Can I grill the oysters open AND still add tons of garlicky, cheesy goodness that gets all charred in the shell like Dragos style?


I am open to other suggestions as well.

Thanks-  
Proud resident of Missoula, MT
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Comments

  • tcampbell
    tcampbell Posts: 771
    allsid said:

    I have been reading about charbroiled oysters lately and was pretty impressed when @SGH posted the 4 dozen he put down in one sitting.


    Dinner guests for tonight dropped off 2 dozen Northwest oysters for me to make magnificent.

    Frankly-  I just do not feel like dealing with schucking these babies, so my plan was to just grill them open on the large.

    My question is can I have it both ways?  Can I grill the oysters open AND still add tons of garlicky, cheesy goodness that gets all charred in the shell like Dragos style?


    I am open to other suggestions as well.

    Thanks-  
    Put them on grill and they will open in just a couple minutes,add butter,garlic powder and Parmesan cheese.Don't let them over cook.
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  • tcampbell
    tcampbell Posts: 771
    Super easy to shuck when they start getting hot.just pop open.
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  • blind99
    blind99 Posts: 4,974
    You could throw them on the grill and they'll pop open in a few minutes - you could then remove the top shell, top them, and throw under a broiler. I tried something like this and found it hard to handle a 450 degree oyster. I wish I had just shucked them ahead of time. Please show us how they turn out.
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • Mross
    Mross Posts: 338
    Man up and shuck them raw. You will increase your chance of overcooking them if trying to let them pop open and then spice em up.
    Duncan, SC
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  • JethroVA
    JethroVA Posts: 1,251
    I have often used my welding gloves or oven mitt to handle when hot. Try to preserve the juice so that they dont dry out when you put them back on.
    Richmond and Mathews County, VA. Large BGE, Weber gas, little Weber charcoal. Vintage ManGrates. Little reddish portable kamado that shall remain nameless here.  Very Extremely Stable Genius. 
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  • SGH
    SGH Posts: 28,989
    @allsid‌
    I wish I could give advice on cooking them but I myself have honestly only cooked them a couple of times. Haven't really perfected the recipe. Now if you need tips on eating them I can help you out!!

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

    Status- Standing by.

    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. 

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  • Big_Green_Craig
    Big_Green_Craig Posts: 1,578
    http://www.biggreencraig.com/grilled-oysters.html
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  • SGH
    SGH Posts: 28,989
    Sorry to hijack. As far as grilling the oysters I have that down fine. My question is has anyone figured out what Drago's uses on theirs. I have tried several of the copycat recipes and while they are good, there not the same. Just curious if anyone has figured it out. Thanks in advance for any input.

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

    Status- Standing by.

    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. 

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  • nolaegghead
    nolaegghead Posts: 42,109
    @SGH - Drago's secret ingredient is wuv. 

    http://www.dragosrestaurant.com/about/our-story/
    ______________________________________________
    I love lamp..
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  • KiterTodd
    KiterTodd Posts: 2,466
    edited September 2014
    If you had 4+ dozen, I'd just throw them on in a pile and then when they crack open serve them with some garlic butter and hot sauce.  Which is awesome with minimal effort, BUT...

    ...you only have 2 dozen, best thing to do is open them.   Lay them on the grill open with your toppings and cook 'em!  That will make the 2 dozen go longer.

    Good thing is, of that 2 dozen maybe 6 will be a bear to open. Just throw those ones on the grill with the other 18 and have a true "roasted" oyster fresh out of the shell when it opens up. 
    LBGE/Maryland
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