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.

Burner02 wrote:

What time should we probably get there? 🍺

Palama wrote:

I will get back with you on that.

Burner02 wrote:

Can you swing by and pick me up?Sounds like we're all invited

Whistlebritches wrote:

I'll bring the Weller 12.

Speyside wrote:

How many quarts do I need to get (quart will have around 4 dozen)?

Thinking Ron is probably good for a quart.

Burner02 wrote: