oysters

drdonn · November 2007

Anyone done oysters roasted on the BGE? Direct, or indirect? Temperature? Would appreciate any suggestions.

mb168 · November 2007

drdonn,[p]We usually roast here on a plate of steel over open flame with a wet burlap sack over them soaked in seawater. I know the egg keeps things moist but I wouldn't want to put much water in the egg and I don't know how well they would turn out. I would like to try though. I'm guessing this is a small cook too, we're usually doing 1 bushel+ for party's like this.

Mike in Abita · November 2007

drdonn,[p]These are by far the best charbroiled oysters I have ever eaten. You might want to line the inside of your egg with HDAF as it gets kinda messy. But the flare ups are what gives it a great flavor.[p]Mike
[ul][li]http://www.nomenu.com/CharBroiledOystersFree.html[/ul]

N'awlins · November 2007

drdonn,[p]Check this out http://www.dragosrestaurant.com/oysters.htm

badbruce · November 2007

Morning drdonn,
This might not exactly what your looking for but its our favorite oyster recipe.
Cheers & have fun.
bruce
[ul][li]http://www.recipesource.com/munchies/appetizers/seafood/oysters-rockefeller3.html[/ul]

drdonn · November 2007

Thanks for all the prompt replies; the Drago's recipe sounds great!

mb168 · November 2007

drdonn,[p]There are some here that would use something like this to steam them, Steamer, great for oysters and lowcountry boil. The only thing about this method for oysters is you probably would want to use clean water in here and for steaming on a flat plate we cover it with a burlap sack thats soaked in seawater for a little extra flavor.[p]I just always think of oysters as being cooked wet, more steamed I guess than roasting.

Unknown · November 2007

Mike in Abita,[p]
We did a 50lbs box of oysters on Sat. Of course we had more then a few as they were shucked but we flame grilled the rest. 6 adults about 100-120 oysters and no leftovers. [p]Lazydog.

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