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Char Grilled Oysters
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Burner02 Offline
#1 Posted: Wed, Oct 24 2018, 9:13 PM EST
Joined: 12-21-2010
Posts: 12,876
Made on the green egg and paired with garlic butter french bread and Josh Cellars Chardonnay.

Has been a good night.
frankj1 Offline
#2 Posted: Wed, Oct 24 2018, 9:44 PM EST
Joined: 02-08-2007
Posts: 44,215
oh man!
wow.
frankj1 Offline
#3 Posted: Wed, Oct 24 2018, 9:45 PM EST
Joined: 02-08-2007
Posts: 44,215
pardon my ignorance, but do you put them unopened on da grill?
Burner02 Offline
#4 Posted: Wed, Oct 24 2018, 10:36 PM EST
Joined: 12-21-2010
Posts: 12,876
Frank,
I have shucked them and placed them on the grill un-opened in the past. Now I'm lazy, I have porcelain shells and use processed oysters. For the most part less mess and just as good. I top them with a mixture of graded parmigiano reggiano, Italian parsley, fresh lemon juice, Old Bay, diced tasso (spicy Cajun ham) and garlic butter.

Probably will have a re-run on Fri night.

frankj1 Offline
#5 Posted: Wed, Oct 24 2018, 10:42 PM EST
Joined: 02-08-2007
Posts: 44,215
if I was there Friday night, I'd probably vote for Trump in two years.
Burner02 Offline
#6 Posted: Wed, Oct 24 2018, 10:53 PM EST
Joined: 12-21-2010
Posts: 12,876
Probably so after the Four Roses.
frankj1 Offline
#7 Posted: Wed, Oct 24 2018, 10:57 PM EST
Joined: 02-08-2007
Posts: 44,215
Probably
Palama Online
#8 Posted: Wed, Oct 24 2018, 11:13 PM EST
Joined: 02-05-2013
Posts: 23,623
Burner02 wrote:
Frank,
I have shucked them and placed them on the grill un-opened in the past. Now I'm lazy, I have porcelain shells and use processed oysters. For the most part less mess and just as good. I top them with a mixture of graded parmigiano reggiano, Italian parsley, fresh lemon juice, Old Bay, diced tasso (spicy Cajun ham) and garlic butter.

Probably will have a re-run on Fri night.



What time should we probably get there? Beer
Burner02 Offline
#9 Posted: Thu, Oct 25 2018, 5:56 AM EST
Joined: 12-21-2010
Posts: 12,876
I will get back with you on that.
Whistlebritches Offline
#10 Posted: Thu, Oct 25 2018, 6:23 PM EST
Joined: 04-23-2006
Posts: 22,128
Palama wrote:
What time should we probably get there? Beer


Can you swing by and pick me up?Sounds like we're all invited
Speyside Offline
#11 Posted: Thu, Oct 25 2018, 6:28 PM EST
Joined: 03-16-2015
Posts: 13,106
I'll bring the Weller 12.
Burner02 Offline
#12 Posted: Thu, Oct 25 2018, 8:06 PM EST
Joined: 12-21-2010
Posts: 12,876
How many quarts do I need to get (quart will have around 4 dozen)?

Thinking Ron is probably good for a quart.
Palama Online
#13 Posted: Fri, Oct 26 2018, 12:36 AM EST
Joined: 02-05-2013
Posts: 23,623
Burner02 wrote:
I will get back with you on that.


Don’t worry, I still need to coordinate the rides.
Palama Online
#14 Posted: Fri, Oct 26 2018, 12:40 AM EST
Joined: 02-05-2013
Posts: 23,623
Whistlebritches wrote:
Can you swing by and pick me up?Sounds like we're all invited


You got it buddy! We should pick up Spey too. I’m thinking that bottle of W12 may not make it to Alabama. Whistle
Palama Online
#15 Posted: Fri, Oct 26 2018, 12:41 AM EST
Joined: 02-05-2013
Posts: 23,623
Speyside wrote:
I'll bring the Weller 12.


PM me your address.
Palama Online
#16 Posted: Fri, Oct 26 2018, 12:42 AM EST
Joined: 02-05-2013
Posts: 23,623
Burner02 wrote:
How many quarts do I need to get (quart will have around 4 dozen)?

Thinking Ron is probably good for a quart.


Same here.
Burner02 Offline
#17 Posted: Fri, Oct 26 2018, 5:19 PM EST
Joined: 12-21-2010
Posts: 12,876
All prep complete and waiting for egg to come to temp.

Want be long now.
Burner02 Offline
#18 Posted: Fri, Oct 26 2018, 5:25 PM EST
Joined: 12-21-2010
Posts: 12,876
Egg to temp, game on!
deadeyedick Offline
#19 Posted: Fri, Oct 26 2018, 5:53 PM EST
Joined: 03-13-2003
Posts: 17,072
I could sure use a qt of oysters about now. Drool
shaun341 Offline
#20 Posted: Fri, Oct 26 2018, 6:23 PM EST
Joined: 08-02-2012
Posts: 8,826
Are these the rocky mountain variety?
SmokeMonkey Offline
#21 Posted: Fri, Oct 26 2018, 6:34 PM EST
Joined: 04-05-2015
Posts: 5,688
Burner02 wrote:
Frank,
I have shucked them and placed them on the grill un-opened in the past. Now I'm lazy, I have porcelain shells and use processed oysters. For the most part less mess and just as good. I top them with a mixture of graded parmigiano reggiano, Italian parsley, fresh lemon juice, Old Bay, diced tasso (spicy Cajun ham) and garlic butter.

Probably will have a re-run on Fri night.



Wait, Dan. You’re telling me I can go to Publix and buy a quart of pasteurized oysters, use the metal shells and they’ll taste as good as if I shuck them (or close enough)?

Good lord, man, that’s a damn game changer.
shaun341 Offline
#22 Posted: Fri, Oct 26 2018, 7:03 PM EST
Joined: 08-02-2012
Posts: 8,826
Cape May Salts, only oysters I get around here. I shuck them and use a little horseradish and lemon, no cooking.
Burner02 Offline
#23 Posted: Fri, Oct 26 2018, 7:03 PM EST
Joined: 12-21-2010
Posts: 12,876
shaun341 wrote:
Are these the rocky mountain variety?



Shame on you
Burner02 Offline
#24 Posted: Fri, Oct 26 2018, 7:09 PM EST
Joined: 12-21-2010
Posts: 12,876
SmokeMonkey wrote:
Wait, Dan. You’re telling me I can go to Publix and buy a quart of pasteurized oysters, use the metal shells and they’ll taste as good as if I shuck them (or close enough)?

Good lord, man, that’s a damn game changer.


We are talking about grilled/baked not raw, correct? Have not tried the metal shells but the porcelain works great. I don't see why the metal will not work as well, may cook a little quicker. Besides the topping is going to be the key as far as flavor goes.

Also, you don't have the grit and pieces of shell to deal with.
Burner02 Offline
#25 Posted: Fri, Oct 26 2018, 7:12 PM EST
Joined: 12-21-2010
Posts: 12,876
shaun341 wrote:
Cape May Salts, only oysters I get around here. I shuck them and use a little horseradish and lemon, no cooking.


Use to love oysters on the half shell until I had an allergic reaction to shell fish and food poisoning in Jan 07. Doc told me to stay away from the raw oysters in the future due to the reaction I had.
Burner02 Offline
#26 Posted: Fri, Oct 26 2018, 7:20 PM EST
Joined: 12-21-2010
Posts: 12,876
deadeyedick wrote:
I could sure use a qt of oysters about now. Drool



They were good!
deadeyedick Offline
#27 Posted: Fri, Oct 26 2018, 7:27 PM EST
Joined: 03-13-2003
Posts: 17,072
I'm wondering how about a pint of those cooked and prepared oysters, vac sealed and shipped to a fine brother would taste. Think
frankj1 Offline
#28 Posted: Fri, Oct 26 2018, 7:32 PM EST
Joined: 02-08-2007
Posts: 44,215
thanks, man. I was too embarrassed to ask.
deadeyedick Offline
#29 Posted: Fri, Oct 26 2018, 7:39 PM EST
Joined: 03-13-2003
Posts: 17,072
I could have just said "where's mine?" But that would exclude you.Angel
frankj1 Offline
#30 Posted: Fri, Oct 26 2018, 7:44 PM EST
Joined: 02-08-2007
Posts: 44,215
yeah, but too much Busa style...you're a great sharer.
Burner02 Offline
#31 Posted: Fri, Oct 26 2018, 8:04 PM EST
Joined: 12-21-2010
Posts: 12,876
I will cook, package and ship, but several waivers will have to be signed be for doing so. For the obvious reasons.

I have eaten a lot of different left overs through the years, but oysters are not on the list.
frankj1 Offline
#32 Posted: Fri, Oct 26 2018, 8:09 PM EST
Joined: 02-08-2007
Posts: 44,215
Burner02 wrote:
I will cook, package and ship, but several waivers will have to be signed be for doing so. For the obvious reasons.

I have eaten a lot of different left overs through the years, but oysters are not on the list.

you are like a genius!
deadeyedick Offline
#33 Posted: Fri, Oct 26 2018, 8:23 PM EST
Joined: 03-13-2003
Posts: 17,072
Burner02 wrote:
I will cook, package and ship, but several waivers will have to be signed be for doing so. For the obvious reasons.

I have eaten a lot of different left overs through the years, but oysters are not on the list.


Frankie will eat 'em. He eats everything.
frankj1 Offline
#34 Posted: Fri, Oct 26 2018, 8:27 PM EST
Joined: 02-08-2007
Posts: 44,215
true, true...cuz I am like uh idiot.
RMAN4443 Offline
#35 Posted: Fri, Oct 26 2018, 9:01 PM EST
Joined: 09-29-2016
Posts: 7,683
Frank told me he follows the credo, "Once you get past the smell, you got it licked"....d'oh!
frankj1 Offline
#36 Posted: Fri, Oct 26 2018, 9:07 PM EST
Joined: 02-08-2007
Posts: 44,215
no way man
Palama Online
#37 Posted: Sat, Oct 27 2018, 1:37 PM EST
Joined: 02-05-2013
Posts: 23,623
frankj1 wrote:
yeah, but too much Busa style...you're a great sharer.


I miss dat pryck. But maybe ‘cause i’mma nOOb and don’t know no better. Gonz
tailgater Offline
#38 Posted: Sat, Oct 27 2018, 3:43 PM EST
Joined: 06-01-2000
Posts: 26,185
I can remain silent no more.

processed oysters???

The very best part of an oyster is the little bit of liquid nectar from the seas inside that fresh shucked shell.
Burner02 Offline
#39 Posted: Sat, Oct 27 2018, 4:59 PM EST
Joined: 12-21-2010
Posts: 12,876
Raw, I would agree. Char-grilled one will not know the difference.
Palama Online
#40 Posted: Sun, Oct 28 2018, 8:40 PM EST
Joined: 02-05-2013
Posts: 23,623
Burner02 wrote:
Raw, I would agree. Char-grilled one will not know the difference.


Sounds like you started before Ron, Spey and myself could get there. Oh well, we'll drink the Weller 12 regardless. jester
frankj1 Offline
#41 Posted: Sun, Oct 28 2018, 8:48 PM EST
Joined: 02-08-2007
Posts: 44,215
bummer for The Tripod!
MACS Offline
#42 Posted: Sun, Oct 28 2018, 8:57 PM EST
Joined: 02-26-2004
Posts: 79,747
frankj1 wrote:
bummer for The Tripod!


Tripod likes to go back door? Think
frankj1 Offline
#43 Posted: Sun, Oct 28 2018, 9:02 PM EST
Joined: 02-08-2007
Posts: 44,215
MACS wrote:
Tripod likes to go back door? Think

I see what I did there!
Burner02 Offline
#44 Posted: Sun, Oct 28 2018, 9:15 PM EST
Joined: 12-21-2010
Posts: 12,876
Conan, I waited for very short time and decided y'all were turned around at the border.
Palama Online
#45 Posted: Mon, Oct 29 2018, 12:26 AM EST
Joined: 02-05-2013
Posts: 23,623
Burner02 wrote:
Conan, I waited for very short time and decided y'all were turned around at the border.


Actually I was on the way to pick up Ron but took the wrong cutoff and ended up in New Mexico instead. Major setback to say the least. Brick wall
tailgater Offline
#46 Posted: Mon, Oct 29 2018, 9:08 AM EST
Joined: 06-01-2000
Posts: 26,185
Burner02 wrote:
Raw, I would agree. Char-grilled one will not know the difference.


You're right.

When I don't eat a lot of oysters for a long time, I can't bring myself to eat them any way BUT raw.

But living a stone's throw from where they harvest them, I often get inundated and overwhelmed from friends dropping off dozen after dozen.
It's only then that I choose to cook them, and they are still delicious.
zitotczito Offline
#47 Posted: Mon, Oct 29 2018, 9:34 AM EST
Joined: 08-21-2006
Posts: 6,441
I remember when I was younger I would go to oyster roasts and they would put bushels on a flat iron plate over a fire and we would pull them off when they opened., excellent. I am also a fan of raw.
Burner02 Offline
#48 Posted: Mon, Oct 29 2018, 9:43 AM EST
Joined: 12-21-2010
Posts: 12,876
tailgater wrote:
You're right.

When I don't eat a lot of oysters for a long time, I can't bring myself to eat them any way BUT raw.

But living a stone's throw from where they harvest them, I often get inundated and overwhelmed from friends dropping off dozen after dozen.
It's only then that I choose to cook them, and they are still delicious.



Don't know that I would or ever have eaten a raw processed oyster. Fresh sucked is the only way to go.
dstieger Offline
#49 Posted: Mon, Oct 29 2018, 10:29 AM EST
Joined: 06-22-2007
Posts: 10,889
My ex had some relatives in the boonies of the Philippines with small oyster farms....long weekends of San Miguel beer and raw oysters...when the platter's empty, you'd just send the kids out to the river to pull up ropes full of 'em....never would have considered cooking them
gummy jones Offline
#50 Posted: Thu, Nov 1 2018, 8:43 AM EST
Joined: 07-06-2015
Posts: 7,969
winner winner oyster dinner
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