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Jerk Red Snapper

Devo
Devo Posts: 51
edited November -0001 in EggHead Forum
Brought back some of the snapper that me and my nephew cuaght in Florida, I also stocked up on some shrimp and oysters while I was there and cooked them up on the egg.
I used some jerk seasoning on the snapper.
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I then cooked the oysters on the halfshell, I love oysters
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I got the receipe for these oysters out of a grilling cookbook of mine and if anyone has any more oyster receipes for the egg please let me know, they were good grilled this way.
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Comments

  • "Sparky"
    "Sparky" Posts: 6,024
    Looks great man.I bet you had a good time fishin too :woohoo: Now,if you send some of those oysters this way,i'll be a happy camper :woohoo: :silly: :lol:
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  • Devo
    Devo Posts: 51
    Sure did have a good time, there was three to four foot seas and usually don't get motion sickness but by the end of the day I was feeling a little green :sick:
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  • "Sparky"
    "Sparky" Posts: 6,024
    I hear ya man,that didn't look like a very big boat for 3-4' seas :woohoo: Some fish like the chum though :silly: ;)
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  • Devo
    Devo Posts: 51
    It wasn't big at all maybe 20', luckly I kept the chum for myself :laugh:
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  • Beli
    Beli Posts: 10,751
    Oysters on the egg.......yummmmmmmmmmmmmiiiiiiiiiiiii......they look abbbbbsolutely,de li cious.........that´s a first ....send the recipe...ok??
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  • stike
    stike Posts: 15,597
    looks great. how old is that egg? the felt is like new!

    my favorite recipe for oysters and the egg:

    light egg. while the egg is coming up to temp (750), shuck a dozen oysters, reserving the meat and liquor on one (the rounder, bowl-shaped) shell, discarding the flat shell.

    set the oysters on a plate on a bed of ice.

    wedge a lemon, and make a small batch of cocktail sauce.

    when the egg is at 700-750, take one of the oysters, hold it on your lips, and slurp it, chewing before you down it.

    repeat 11 times.

    wrap lemon in plastic wrap and put back in the fridge, use them for something later on. throw sh!tty cocktail sauce in the trash where it belongs.

    cook a steak on the preheated egg.
    ed egli avea del cul fatto trombetta -Dante
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  • Fidel
    Fidel Posts: 10,172
    One of my favorite recipes! All I add is a little fresh cracked black pepper.
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  • stike
    stike Posts: 15,597
    fvckin pepper. you a communist?

    (i have no idea what that means. hahaha if we ever meet, we'll sit at Daniel Webster's seat at the raw bar of the Union Oyster House in Boston. they'll open them as long as you sit there. i think he did four dozen or something. daily.) they only have six stools, and the place is almost as old as Sundown.)
    ed egli avea del cul fatto trombetta -Dante
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  • Fidel
    Fidel Posts: 10,172
    I do the same thing at the Acme Oyster bar in New Orleans. Apalachicolas that you can barely fit in your mouth. A buddy and I sat in there one night downing oysters and bourbon for about 6 hours.

    I have a trip to Boston next spring, so be careful what you ask for.

    And I put pepper on darn near everything....
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  • stike
    stike Posts: 15,597
    i ain't "askin" for anything, sailor. just so we're clear.
    hahahaha

    but i hardly need an excuse to sit there and drink and eat oysters.

    i met Essex Co. for lunch the first time we ever met. we picked neutral territory, in case we decided the other guy was a tool. i walked in, and we shook hands and said "sorry i can't hang out very long. i'm on my lunch hour"

    four hours later i stumbled to the train, half faced on beer (i think) and full from whatever it was we kept eating. hahaha

    if fishlessman meets up with us, though, watch out. as far as eatin and drinkin go, i have never seen anyone so unaffected by large amounts of either.
    ed egli avea del cul fatto trombetta -Dante
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  • -=mirko=-
    -=mirko=- Posts: 54
    I must get oysters!
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  • Knauf
    Knauf Posts: 337
    You need to try roasted oysters. Just put the whole unopened oyster on the grill and wait until it pops open. Just tap them with a screwdriver or oyster knife while on the grid and you will hear a distinct clunk rather than a click and you'll know they are opened. not all will and you should throw the unopened ones away. After they open you can give them a very quick dunk in a sauce made from equal parts fresh lime juice and beer, Louisiana hot sauce and salt. The sauce will be the consistency of the beer and should be pink in color. This is from an old Florida Cracker in Everglades City and is the best I've had for roasted oysters.
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