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Grilled Oysters

Money_Hillbilly
Money_Hillbilly Posts: 450
in EggHead Forum
Tonight it was grilled oysters.  What a meal!!!


Southeast Louisiana
3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle 
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Comments

  • Wolfpack
    Wolfpack Posts: 3,552
    Hard to beat Drago’s styled oysters- I would kill a plate of those right now. 
    Greensboro, NC
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  • SandyHookEgger
    SandyHookEgger Posts: 451
    Nice meal and awesome setup.
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  • gmanrva
    gmanrva Posts: 429
    They look great. Love the set up as well.
    LGE Mechanicsville Va, XLGE Wake Va., LGE Duck NC.
    Formely Gman2 before password debacle 
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  • SciAggie
    SciAggie Posts: 6,481
    I love grilled oysters. That was a nice feast. Really nice kitchen too. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • MotownVol
    MotownVol Posts: 1,072
    Wow.  Just wow!
    Morristown TN, LBGE and Mini-Max.
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  • lousubcap
    lousubcap Posts: 36,702
    @Money_Hillbilly Dang-a true banquet and a sweet set-up, as well. I would crush those.  
    Recipe for your topping should you care to share.
    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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  • Money_Hillbilly
    Money_Hillbilly Posts: 450
    @lousubcap I am still experimenting with the topping. I don’t have a set recipe but here is the ingredient list.  Fresh chopped parsley, salt,  Parmesan, mozzarella, granulated garlic, hot sauce, Worcestershire, lemon zest and juice.  I didn’t like the texture of the cheese, parm didn’t melt smoothly.  Will try something different next time.  I bought 24 dozen oysters so lots of experiments left. 
    Southeast Louisiana
    3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle 
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  • caliking
    caliking Posts: 19,780
    Bravo!!! 👏🏾👏🏾

    I dig the non-smoothness of the parm on grilled oysters. Adds a different texture to the bite. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • buzd504
    buzd504 Posts: 3,877
    Money_Hillbilly said:
    @lousubcap I am still experimenting with the topping. I don’t have a set recipe but here is the ingredient list.  Fresh chopped parsley, salt,  Parmesan, mozzarella, granulated garlic, hot sauce, Worcestershire, lemon zest and juice.  I didn’t like the texture of the cheese, parm didn’t melt smoothly.  Will try something different next time.  I bought 24 dozen oysters so lots of experiments left. 
    I would ditch the mozzarella and hot sauce (add it later if you want), change to fresh garlic, add Italian seasoning and black pepper and dress with parsley after cooking. 
    NOLA
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  • buzd504
    buzd504 Posts: 3,877
    edited January 2021
    Also, your grating your own parm right?  The store bought grated is crap. 
    NOLA
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  • lousubcap
    lousubcap Posts: 36,702
    @Money_Hillbilly - Thanks for the recipe.  Always lookin to play around with the topping. 
    I use parmesan and romano as the cheeses, playing around with what I can glean from Drago's recipe.  FWIW-
    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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  • Botch
    Botch Posts: 17,343
    Money_Hillbilly said:
    Will try something different next time.  I bought 24 dozen oysters so lots of experiments left. 
    Quick question, how long can you store oysters, and how do you store them?  I can order a bigger bag of oysters, but living alone, it would take me awhile to consume.  How long could I cook them before they expire?  

    “The best way to execute french cooking is to get good and loaded and whack the hell out of a chicken."

         -  Julia child

    Ogden, UT, USA

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  • GATraveller
    GATraveller Posts: 8,207
    Posts like this are exactly why I love this forum!
    Thanks for sharing. 

    "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
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  • buzd504
    buzd504 Posts: 3,877
    edited January 2021
    Botch said:
    Money_Hillbilly said:
    Will try something different next time.  I bought 24 dozen oysters so lots of experiments left. 
    Quick question, how long can you store oysters, and how do you store them?  I can order a bigger bag of oysters, but living alone, it would take me awhile to consume.  How long could I cook them before they expire?  

    If you keep them on ice with the water draining (don't let them submerge), you can probably eat them cooked for about a week.  I wouldn't eat them raw for more than about 2 days.

    If they are already shucked, basically same answer, but keep them in the fridge on ice.
    NOLA
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  • stv8r
    stv8r Posts: 1,127
    Wow those look amazing!! Nice cook
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  • CPARKTX2
    CPARKTX2 Posts: 222
    Bravo
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  • Money_Hillbilly
    Money_Hillbilly Posts: 450
    @Botch These were IQF frozen. They claim they last for 18 months.  First time I have used them, after 2 years of spring flooding and the fresh water dumped into southeast Louisiana most of the reefs were killed. It will take 3 years to get them back so needless to say oysters here are scarce and expensive.  These were shipped in from Texas to a local wholesaler.
    Southeast Louisiana
    3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle 
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  • YukonRon
    YukonRon Posts: 17,261
    Money_Hillbilly said:
    @lousubcap I am still experimenting with the topping. I don’t have a set recipe but here is the ingredient list.  Fresh chopped parsley, salt,  Parmesan, mozzarella, granulated garlic, hot sauce, Worcestershire, lemon zest and juice.  I didn’t like the texture of the cheese, parm didn’t melt smoothly.  Will try something different next time.  I bought 24 dozen oysters so lots of experiments left. 
    There is nothing I enjoy more than Oysters on the egg, or any way to roast and smoke. one thing I have tried, and it kind of worked out really well, was using hand grated butterkase for the cheese on them. It will give you the texture I think you will seek, and will add a bit more to the smoke flavor, which I enjoyed.

    Great set up, and hopefully when we relocate, the plan is to build an outdoor kitchen and entertainment area. Thank you for sharing. Awesome post.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • SGH
    SGH Posts: 28,988
    Money_Hillbilly said:
    Tonight it was grilled oysters.  What a meal!!!

    Indeed sir. Absolutely spectacular 👍

    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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