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Barbaqued Oysters in the half shell

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Unknown
Unknown
edited November -1 in EggHead Forum
Help - Oysters in the half shell. Here's a newbee who loves oysters.
Any good recipies out there?
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Comments

  • Shelby
    Shelby Posts: 803
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    John H Ellis,
    Local (New Orleans) resturant does excellent charbroiled oysters. Basically opens them, put over open flames, lets them cook in their own, natural liquid and then douses with a garlic, butter and herb sauce. Pretty simple but don't think it lends itself to the Egg.
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  • bbqbeth
    bbqbeth Posts: 178
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    John H Ellis,[p]yeah..eat'em RAw..the only way right outof thebay..
    :)

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  • bbqbeth
    bbqbeth Posts: 178
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    Shelby,
    why not douse them after the fact>

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  • Shelby
    Shelby Posts: 803
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    bbqbeth,
    I think as much for effect as anything else. Makes a grand display. Plus it gives the oyster a little something else to cook in.
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  • Byrdo
    Byrdo Posts: 36
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    Shelby,[p]I tried duplicating Drago's charbroiled oysters about a year ago and I used:
    ½ Real Butter
    ½ Margarine
    ½ Romano Cheese
    ½ Parmesan Cheese
    Minced Garlic
    Black Pepper[p]They were great!!!

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  • Shelby
    Shelby Posts: 803
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    Byrdo,
    Now, how did you know Drago's!? What do you have planned this weekend?
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  • Shelby
    Shelby Posts: 803
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    Byrdo,
    Now, how did you know Drago's!? What do you have planned this weekend?
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  • Byrdo
    Byrdo Posts: 36
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    Shelby,[p]Its midnight and I am attempting my first pulled pork. I have been cooking it for 4 hours @ 250°F and it is at 158°F - I think I might have a Turbo Butt!! Anyway, to answer your question, I plan on doing yard work and eating PP until I pop tomorrow. How about yourself?[p]I would like to clarify my earlier posting on the oysters. A local native told me that this is how Drago’s does their oysters; however, I do not have the exact amount of each ingredient. I mix the Garlic and Black pepper in the melted 50/50 margarine/butter mixture. I spoon this over the oysters after they have started cooking. Next, I sprinkle the cheese mixture over them a few minutes before they are readly to come off (this keeps the flaming down). The two times I have done these they were great! How do you do yours?[p]Time to go check the butt... I think I might have over done the mesquite chips, last weekend I found some mesquite lump in Mobile and I used a few pieces along with some regular chunks. I think I should have just used one or the other….[p]Now it is really time to go check the butt….

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