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Charbroiled Oysters

Frank from Houma
Frank from Houma Posts: 5,755
edited November -0001 in EggHead Forum
Charbroiled a few oysters tonight. Melted two pounds of butter along with a 1/2 cup of chopped garlic, 1 Tbs of black pepper, and 1 Tbs of Italian seasoning. Stabilized the egg at 250 dome and put the oysters on as fast I could then poured the butter mixture over them and closed the dome (flamed up pretty good just like you want it to). After a few minutes moved the oysters around to get the flames lickin the shells. When the were done loaded them up with grated parsesan, romano cheese and chopped parsley - closed the dome for about a minute to let the cheese melt. Paired with a bottle of La Famiglia Pinot Grigio - mightyfine. B)

Before
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During
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After
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Saving the shells so the next time I can buy them already shucked :lol:
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Comments

  • RastaEGG
    RastaEGG Posts: 85
    Looks great, I bet they we're tasty!
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  • Mike in Abita
    Mike in Abita Posts: 3,302
    That looks good. I've been wanting to try that but haven't found the time. (Note to self. Make the time.)

    Mike
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  • Frank from Houma
    Frank from Houma Posts: 5,755
    The recipe came from nomenu.com which is Tom Fitzmorris's website (New Orleans food guy) and is the recipe from Drago's resturant - best bite of food in NOLA. It was outstanding. The Pinot Grigio is kicking in quite nicely :lol:
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  • Mike in Abita
    Mike in Abita Posts: 3,302
    I have that site saved as one of my favorites.

    http://www.nomenu.com/

    Here it is for any one who wants a good link to some awesome New Orleans food.

    Mike
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  • ThrRoff
    ThrRoff Posts: 169
    Those look really good. I over cooked the last batch I did. How long did you cook them?
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  • Frank from Houma
    Frank from Houma Posts: 5,755
    This was my first time.

    I think I learned a few lessons. I'm using an XL and the hot spot was pretty much right in the middle. The next time (tomorrow because I have several on ice in an ice chest - I hate that :)) I'm going to put them in on the perimeter and ladle the butter concoction on them. Then move a few at a time over the hot spot to let the flames kiss them. Put on the cheese at the last minute then take them off a few at a time. As far as how long - I'm guestimating a minute or two over the flames. I have watched them do them at Drago's resturant and it doesn't take long and they don't have a lid to close on them. BTW - I started the process with the dome temp stabilized at 250 thinking that the temps would climb pretty fast with the open dome and butter hitting the lump. Working as fast as I could, the dome didn't get over 350.
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  • Unknown
    Unknown
    Wow,

    That looks absolutely fabulous. I love oysters and dont get a chance to eat many up here in the great white north.

    I would love to try that sometime!!
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  • Big'un
    Big'un Posts: 5,909
    They look great! Usually we dont shuck them til they've been on the grill a while and open by themselves. Then we add any other "enhancements". Haha. I sure wish I were there eating 'em with ya!
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  • easygoinjay
    easygoinjay Posts: 29
    Frank,

    Please post all the info you learn. I, too have loved the oysters at Dragos' and would love to make them on the egg if I can. Please let me know the good the bad and the ugly of what you learn.

    Thanks!
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  • Frank from Houma
    Frank from Houma Posts: 5,755
    Did another 8 dozen tonight to finish off the sack. Did a couple batches of 24 and the rest a dozen at a time. The lesson learned was to grab your favorite beverage and fork and eat al fresco. Do em a dozen at a time. It's much easier to control the process a dozen at a time. Having a few drinks with friends while cooking outside is nice anyways. Put them right over the hot spot, pour on the butter mixture, and let the flames hit them for about a minute or two - add more butter, therefore more flames. When they puff up (3-4 minutes) pull them and cheese em. Knock em back when they are cool enough. eatdrink003.gif
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  • Avocados
    Avocados Posts: 465
    We've found a good shortcut is to put your butter/garlic/herb mixture in one of those clear plastic squeeze bottles made for ketchup or BBQ sauce.

    You need to cut the nozzle shorter for a bigger opening but it really helps you butter a lot of oysters faster before closing the lid.

    Amen to standing around the grill with a fork in one hand and a drink in the other!
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  • Frank from Houma
    Frank from Houma Posts: 5,755
    Excellent idea on the squeeze bottle signs101.gif
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  • RajunCajun
    RajunCajun Posts: 1,126
    Frank,

    Great job on the oysters....actually will be my next thing to cook on my egg. I take it youre from Houma, LA....hello from just down the road from ya....I live near Lafayette.

    Geaux Tigers....well, they actually went, kicked butt and took names......end of story!!


    Rajun
    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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