All these oyster pictures have me shucking and jiving!

Bayarad · October 2014

Thanks to many of you on this forum dabbling in oysters of late I am thinking of ordering 50 or 100 for the wife and I for Thanksgiving weekend! Any recommendations on oyster companies to order from? I've checked out Chesapeake bay oyster company so far they are priced the best (.50 cents each) but I love gulf and pacific coast as well! I'm thinking a couple of dozen done Rockefeller style, a couple dozen Dragos style, lotsa raws and an oyster dressing for Thanksgiving if any are left! Any recommendations?

SGH · October 2014

@Bayarad‌
Brother Bay, Nov 12 they are opening a few reefs in Alabama. In going to pick up a few sacks. If you can't locate any, give me a shout and I will ship you a sack if need be my friend.

TigerTony · October 2014

Here you geaux. I've heard nothing but praise about this company. One of the directors is a member of the Country Club I used to belong to. Louisiana oysters are as good as it gets!

http://www.louisianasbestseafood.com/10585.html

Smokinpig · October 2014

SGH pleas post up the Nola and SGH drago recipe, pretty please. I will repay you with oyster porn in the future my friend.

SGH · October 2014

@Smokinpig‌
Brother I'm always very glad to share tips and recipes. But in this case, it was Nolas wife who cracked the code on the Drago oysters. I will ask her if it's ok to post it. If she gives her blessing I will gladly post it. I was just doing the grilling my friend. It was her that figuered it out.

Smokinpig · October 2014

Thanks @SGH and Mr. And Mrs. Nola if approved.

Eggcelsior · October 2014

HM Terry and Rappahannock River Oysters. Nothing can touch Chesapeake Bay/surrounding tidewater oysters. I can't bring myself to cook them they are soooooo good.

TigerTony · October 2014

@Smokinpig Here is a charbroiled recipe you can compare with SGH's / NOLA's

It's a good one!

A dozen oysters on a half shell

1/2 cup butter

4 toes of fresh garlic finely chopped (don't use garlic salt)

1/4 cup grated Parmesan cheese (we use Parmagiano Reggiano)

1/4 cup grated Romano cheese (Pecorino)

some finely chopped parsley

1 lemon

Set up egg raised direct 350* - 400*

Melt butter in small pot or skillet with garlic

Mix Parmesan and Romano cheeses in a bowl.

Spoon some of the melted butter and garlic onto each oyster.

Add a pinch of the cheeses to each oyster and a pinch of parsley

Place oysters on grill and grill until they are hot and bubbly, they will slightly puff

(5-8 min)

Squeeze a lil lemon on each one right before serving.

(*note* some people place the oyster on the half shell on the grill and then they add the butter mixture and cheese) That's how Drago's does but it causes lots of flare-up.

Not me, I like to build it first then grill. It taste just as good.

Smokinpig · October 2014

Thanks @tigerTony. I appreciate the tip on building before grilling and the recipe.

SGH · October 2014

@Smokinpig‌
Brother the recipe posted above is very close. His procedure is different but the ingriedants are honestly very close. It should be excellent as well.

Smokinpig · October 2014

@SGH thanks. This will be happening soon.

Scott805 · October 2014

TJ's Seafood in Dallas has Drago's recipe on their website.

Smokinpig · October 2014

Thanks @Scott805

Copied TJ's recipe for all interested:

1 Doz Oysters on Half Shell

1 Pinch Kosher Salt

1 tsp Freshly Ground Black Pepper

1 Tbsp Minced Garlic

6 Tbsp Pecorino Romano

1 pinch Cayenne

1 pinch White Pepper

1 Spritz Lemon Juice

1 tsp Minced Italian Parsley

1 Stick Unsalted Butter, very soft

Put aside some romano and parsley for final garnishing and whisk all non-oyster ingredients together. Heat grill on high. Place oysters on hottest spot of grill and let them cook in their own "liquor" for 2-3 min, until edges start to cool. Top each oyster with the sauce. When sauce starts to bubble, add romano you put aside. When sauce turns brown, remove and garnish with fresh parsley.

TJ's Tip: Use this technique for clams casino, oysters rockefeller and more. Make the sauce, keep a little extra for fresh garnishing, let the shellfish cook, top with sauce when edges curl, then top with a little of the fresh ingredients at end. Slurp up!

Bayarad · October 2014

Thanks everyone and sorry I'm bumping this back to the top but I had a real busy day today so I didn't get a chance to respond sooner! I truly appreciate the recipes, advice, and the offer to ship me a sack if needed! That's what this forum is all about, people helping people! Glad to be a part of it all!

All these oyster pictures have me shucking and jiving!

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