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Some oyster help please

poster
poster Posts: 1,346
in EggHead Forum
I am going to try making some grilled oysters for new years and have a couple basic questions.  The recipes I see show people putting the oysters right on the grate direct. The oysters I see around here are pretty small so I have some concerns with them tipping and dumping all the good stuff out. Also putting them on and taking them off without burning my hands or dumping half of them (I think tongs might be awkward with their shape). Any tips? I have seen a tray with course salt as a bed. Is that my best bet?
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Comments

  • northGAcock
    northGAcock Posts: 15,173
    Take a cast iron or stainless pan. Place a solid layer of rock salt (ice cream churn salt) in the pan. It will allow for heat transfer and provide a stable base for the oyster. Hope that makes sense. 
    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
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  • Nature Boy
    Nature Boy Posts: 8,687
    Did these last week direct over a screaming fire. Used tongs and was able to get them pretty level with a little jockeying. Only took a few minutes. Yum!

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • buzd504
    buzd504 Posts: 3,877
    If you have a high heat glove, that can be useful for taking them off the grill. I’m definitely a fan of just putting the oysters in the shells right on the grill. 
    NOLA
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  • poster
    poster Posts: 1,346
    Do you  guys leave the top open during the cook? @northGAcock makes sense, do you preheat the pan? Or does it just take a min or two longer than straight on the grate?
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  • Carolina Q
    Carolina Q Posts: 14,831
    This is how they do it at Dragos...
    https://www.youtube.com/watch?v=9Dp4z3w-AIc

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • northGAcock
    northGAcock Posts: 15,173
    edited December 2020
    northGAcock said:
    Take a cast iron or stainless pan. Place a solid layer of rock salt (ice cream churn salt) in the pan. It will allow for heat transfer and provide a stable base for the oyster. Hope that makes sense. 
    No, I close the lid and let them bake. Note, when I use this method, I usually are doing Rockefeller. Will definitely take longer than direct.....but you gain a stable cook surface. 
    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
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  • RajunCajun
    RajunCajun Posts: 1,049
    If you plan to do them often then try loftinoysters.com.  If not, the natural shell will work.  Dragos recipe is posted online and is pretty good....butter, garlic and cheese, what's not to like.  I also like a recipe called oysters Thermidor.  Only way to do it right is over a roaring flame and longgggg tongs are your friend.  This was one of many batches for Christmas Eve.
    The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
    Holding the company together with three spreadsheets and two cans connected by a long piece of string.
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  • poster
    poster Posts: 1,346
    Thanks guys, will see how this goes in a few days.
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  • lousubcap
    lousubcap Posts: 36,774
    One more option:
    Egg at about 400*F raised direct. Place oysters on the grate, doing your best to balance them where they sit as level as possible.  Shut the dome.  Let them cook for about two-three minutes then when you see the oyster starting to curl up on the edges, add your sauce to each oyster and be ready, because not all the sauce will stay in the shell and there will be some flame-ups.  

    Allow to cook another couple of minutes or more in the sauce. 
    When the oysters starts to turn brown around the edges and sizzle give them about a minute or two and remove or you can add a cheese topping if that's in your recipe and pull when the topping melts.  
    When in doubt, pull early as undercooked beats overcooked any day!

    Tongs for the win!

    Be ready for this and no worries-


    I am going again on Tuesday-Can't wait!

    Best of luck!

    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Dondgc
    Dondgc Posts: 709
    Oysters wrapped in bacon on the grill are also delicious (“angels on horseback” if you want to look up recipes). 
    New Orleans LA
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  • Photo Egg
    Photo Egg Posts: 12,137
    Carolina Q said:
    This is how they do it at Dragos...
    https://www.youtube.com/watch?v=9Dp4z3w-AIc
    This guy certainly earns his paycheck!
    Thank you,
    Darian

    Galveston Texas
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  • Botch
    Botch Posts: 17,368
    Dragos recipe is posted online and is pretty good....butter, garlic and cheese, what's not to like. 
    Cheese, on oysters.  Nope.
    Nope nope nope.   :o  
     
    This is only my opinion, but it should be yours too.  

    “All you need in this life is ignorance and confidence, and then success is sure.”

                  - Mark Twain 

    Ogden, UT, USA


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  • buzd504
    buzd504 Posts: 3,877
    Botch said:
    Dragos recipe is posted online and is pretty good....butter, garlic and cheese, what's not to like. 
    Cheese, on oysters.  Nope.
    Nope nope nope.   :o  
     
    This is only my opinion, but it should be yours too.  
    Generally I agree, but a little Parmesan goes well with garlic and butter. 
    NOLA
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  • SGH
    SGH Posts: 28,988
    Botch said:
    Dragos recipe is posted online and is pretty good....butter, garlic and cheese, what's not to like. 
    Cheese, on oysters.  Nope.
    Nope nope nope.   :o  
     
    This is only my opinion, but it should be yours too.  
    I give you my word you will be more than impressed if you try this cheese on oysters. It’s like beans and buttholes. Somethings just go good together. 

    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
    They go together like snot and tissue.
    ______________________________________________
    I love lamp..
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  • TechsasJim
    TechsasJim Posts: 2,252
    I did these 2 nights ago, did them in 1/2 dozen batches for management purposes.  Added lemon herb butter and used tongs over a blistering fire.  Family devoured them.  
    LBGE, 28” BS, Weber Kettle, HCI 7.8 SE Texas
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  • poster
    poster Posts: 1,346
    These all look really good. I'm excited for New Years now
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  • scdaf
    scdaf Posts: 177
    Silicone- tipped tongs are a good thing here.  Keep the shells from slipping.
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  • Kayak
    Kayak Posts: 700
    Never done it, but couldn't you load up a grate, then put the whole thing on the Egg? Carefully, of course...

    Bob

    New Cumberland, PA
    XL with the usual accessories

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  • nolaegghead
    nolaegghead Posts: 42,109
    Botch said:
    Dragos recipe is posted online and is pretty good....butter, garlic and cheese, what's not to like. 
    Cheese, on oysters.  Nope.
    Nope nope nope.   :o  
     
    This is only my opinion, but it should be yours too.  
    The parmesan and/or romano cheese is critical for the umami.

    ______________________________________________
    I love lamp..
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  • nolaegghead
    nolaegghead Posts: 42,109
    When grilling oysters, wear safety glasses. Hot chunks of shell will randomly explode and go flying.
    ______________________________________________
    I love lamp..
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  • lousubcap
    lousubcap Posts: 36,774
    @poster- that pic looks like about to deliver a great load of oysters.  Way to jump in and enjoy.  Time to reload to close this year out in great style.
    Happy New Year!
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • RajunCajun
    RajunCajun Posts: 1,049
    Fantastic!  So what if you don't have any hair left on your hands.  It'll grow back.
    The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
    Holding the company together with three spreadsheets and two cans connected by a long piece of string.
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  • poster
    poster Posts: 1,346
    RajunCajun said:
    Fantastic!  So what if you don't have any hair left on your hands.  It'll grow back.
    Yup, haven't really found a good use for it yet
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  • poster
    poster Posts: 1,346
    lousubcap said:
    @poster- that pic looks like about to deliver a great load of oysters.  Way to jump in and enjoy.  Time to reload to close this year out in great style.
    Happy New Year!
    Thank you, Happy New Year to you too!
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  • nolaegghead
    nolaegghead Posts: 42,109
    Looks good, hardest part is shucking the oysters and finding a patch that matches your shoes....
    Eye Patch GIFs Tenor

    ______________________________________________
    I love lamp..
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  • buzd504
    buzd504 Posts: 3,877
    RajunCajun said:
    Fantastic!  So what if you don't have any hair left on your hands.  It'll grow back.
    It’s easy to get the hair on your palms to grow back. 
    NOLA
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  • Buckwoody Egger
    Buckwoody Egger Posts: 1,483
    edited January 2021
    Thanks for the enthusiasm on oysters. We saw the wave and rode it to shore. 


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  • JScrims
    JScrims Posts: 13
    I did some the other day where we were having a hard time shucking then so I put them over the flame for about 1-2 mins and the shells popped a bit.  We were able to shuck them and then threw them back in like everyone else.  They were amazing and the family devoured 4 dozen.  Made a dozen rockafellaer with my homemade jalapeño maple bacon and they were better than anything I’ve ever gotten in a restaurant. 


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