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Charbroiled Oysters Over an Open Fire
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ScottyTooHotty
Posts: 111
A little butter, garlic and romano cheese.
I had these at Drago's and Felix's in NOLA last week and needed them again.
Doylestown - Pennsylvania
Comments
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I need to try this.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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XL BGE and L BGE
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Some that I did recently on the BGE. Not Drago's recipe but close. Added a little more cheese and chopped tasso on top.
Confession time: I use porcelain oyster shells and processed oysters rather than shucking my own for the grilled version.XL BGE and L BGE -
I need some of that!~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
I manage to get to Drago's in Metairie any time I get near the 504 area code. IMHO that particular establishment does these far better than anywhere else including its sisters in the French Quarter or here in Jackson MS. It is also one of the very few things I have not managed to duplicate or better at home though I do make them all of the time—always on the Webber. Kind of messy.
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This is what Drago's gives you, my favorite by far. Really hard to duplicate.Doylestown - Pennsylvania
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They are not hard to duplicate. The dirty little secret is that they, and some other restaurants in the NOLA area get the "prime" oysters.
The oyster business in South Louisiana is run by the Czechs and other Slavic families, and run like the mob. The best oysters go to whoever they decide get them, and Dragos are fellow countrymen.
Analogous to Franklin's brisket and any other top tier restaurant, the food's main influence is quality, and that's why they are so good.
You'll find even their quality suffers when we get bad oyster crops from fresh water infusions.______________________________________________I love lamp.. -
Anyone try this?
https://www.dragosrestaurant.com/store/The-Original-Charbroiled-Oyster-Kit-p43829200
~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
nolaegghead said:They are not hard to duplicate. The dirty little secret is that they, and some other restaurants in the NOLA area get the "prime" oysters.
The oyster business in South Louisiana is run by the Czechs and other Slavic families, and run like the mob. The best oysters go to whoever they decide get them, and Dragos are fellow countrymen.
Analogous to Franklin's brisket and any other top tier restaurant, the food's main influence is quality, and that's why they are so good.
You'll find even their quality suffers when we get bad oyster crops from fresh water infusions.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. -
ColtsFan said:
NOLA -
buzd504 said:ColtsFan said:
https://www.amazon.com/dp/B01BVX2Y6W/ref=sspa_dk_detail_2?psc=1&pd_rd_i=B01BVX2Y6W&pd_rd_w=kgllj&pf_rd_p=2bd81721-c115-4b8d-93a3-2ecd17466ded&pd_rd_wg=2iUwN&pf_rd_r=N0D31W1TSKFHTRTMDX3E&pd_rd_r=0d9d06c1-2edf-11e9-827c-dd07d49e9177
~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
We do them like this then shuck them once cooked (not my pic).
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
I wish I could get oysters in southern IL. I don't trust any I see around here.
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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milesvdustin said:I wish I could get oysters in southern IL. I don't trust any I see around here.
______________________________________________I love lamp.. -
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Don’t know why you go to all that trouble to cook them? Actually love them any way you fixim.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
I’m fortunate enough to live near the SC coast. We like to hit the marsh and pick up a bushel of oysters every now and then. Muddy and hard work but good stuff. I’ll only eat them smoked, steamed, fried or chargrilled.
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northGAcock said:Don’t know why you go to all that trouble to cook them? Actually love them any way you fixim.XL BGE and L BGE
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I only eat them any way I can get them."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
GATraveller said:We do them like this then shuck them once cooked (not my pic).LBGE, 36" Blackstone, Anova ProCharleston, SC
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BigreenGreg said:GATraveller said:We do them like this then shuck them once cooked (not my pic).I have seen them done with steel and wet burlap.Steel with water and no burlapon a closed grill with no burlap (how I do them) andon an open grill with wet burlap.All of those are cooked over a charcoal fire and a bit of the lump taste gets into the oysters, which really bumps up the oysters. Plus, you are standing around a fire of some sort which is always a nice place to be with friends.I would think doing it over a blackstone will yield results not much different than steaming them in a pot from a flavor stand-point. Only benefit being that you are outside so the cleanup is a lot easier to manage.LBGE/Maryland
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Aubie1 said:
Some that I did recently on the BGE. Not Drago's recipe but close. Added a little more cheese and chopped tasso on top.
Confession time: I use porcelain oyster shells and processed oysters rather than shucking my own for the grilled version.
By processed oysters you mean those ones in a jar at the seafood counter? I've walked by those a million times and always wondered if they would be remotely the same as fresh for something like this. -
That looks so good!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
poster said:
By processed oysters you mean those ones in a jar at the seafood counter? I've walked by those a million times and always wondered if they would be remotely the same as fresh for something like this.It really is a toss-up and I'm not sure how to tell. I have used them in the past in stews/gumbos and found them to be fine. One time though my wife bought for me and they were closer to the expiration date (but not expired). I added them to a gumbo I was serving for a party and found out they were awful. They weren't rancid or unhealthy... they just didn't taste good.What I have done, though, is buy oysters when they are in season and affordable. Roast a bunch, and then freeze what I don't eat. Basically, I sit there at the table and just shuck into a container and pour the juice in as well. Then freeze it. Keeps well frozen in the fluid and was able to use later for oyster stew that was great.LBGE/Maryland -
poster said:Aubie1 said:
Some that I did recently on the BGE. Not Drago's recipe but close. Added a little more cheese and chopped tasso on top.
Confession time: I use porcelain oyster shells and processed oysters rather than shucking my own for the grilled version.
By processed oysters you mean those ones in a jar at the seafood counter? I've walked by those a million times and always wondered if they would be remotely the same as fresh for something like this.XL BGE and L BGE -
Wife buys canned oysters (Chicken of the sea) at Walmart. 24 cans at a time. Makes oyster soup twice a week with them. I cook my dinner on the egg those nights, as the smell is terrible of those things simmering on the stove.
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littlerascal56 said:Wife buys canned oysters (Chicken of the sea) at Walmart. 24 cans at a time. Makes oyster soup twice a week with them. I cook my dinner on the egg those nights, as the smell is terrible of those things simmering on the stove.
LBGE/Maryland -
Looks good.I love oysters, but recently, they don’t seem to love me. Upon eating them, I get a debilitating stomach ache. Luckily, no additional symptoms.Many years ago, I hit up THE local, high end seafood place with chef friend of mine. One of the (raw) oysters I ate was literally as big as a steak. Had to cut it with a knife and fork. A little off putting, TBH.
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