A Guide to Chargrilled/Baked Oysters

I have a pretty strong chargrilled recipe in the Recipe Thread.

I've done em in muffin pans. Works great. I need to get a 24 holer like that one though. Mine are like 8 holers.

This is yours?

Char Grilled Oysters 4 sticks real, unsalted butter
2 T of your favorite Cajun seasoning(I use Tony Chachere’s)
1.5 to 2T black pepper
½ t red pepper
4 to 6 cloves of garlic, crushed
2 T minced flat leaf parsley
½ to ¾ cup of lemon juice

Cheese-use Parm O and Romano at a 50/50 mix. I use the best I can find. I grate it in the food processor. Mix the butter mixture,adjust seasoning to taste, and refrigerate. For an hour or more. Add @1/2 to 1 T to each oyster. Add the same amount of cheese. Grill over very hot coals until the oyster begins to curl and sizzle a bit on the edges…may take a few minutes. You’ll want the flames, if possible, to flare up a bit. To get this, you may wish to have more butter, melted, to spoon over the cooking oysters. Use tongs and be careful. The rule of thumb, which I’m sure you know is you can always cook them more…but you can’t “uncook” them . This should do 4 dozen or so oysters. Serve with good bread for dipping the excess sauce. A tip on the butter sauce…go heavy on the lemon and black pepper flavors…slightly over season. You’ll like them.

Saving that to use this weekend. I usually just use butter and garlic then sprinkle with parm.

quote:

---

$17 a sack and very salty.

---

Approximately how much do these sacks weigh? I priced some this weekend but the sack was only about 35 pounds or so (not sure if this is a half sack?) They wanted about 45 bucks for it though. YIKES!

quote:

---

I have a pretty strong chargrilled recipe in the Recipe Thread.

---

Yes you do

I did the muffin tin method on the grill a couple weeks ago.

I'm worried about them drying out, but i just got the pan and it seems like it'd incubate it in their nice with the butter mixture.

So there's bienville, rockefeller, what else, wrapped in bacon and stuffed with cream cheese & jalapeno?

quote:

---

Posted by PBeard
quote:
HeadSlash


Is that a WSM?

---

Weber performer with a fire ring from when they offered a rotisserie kit.

quote:

---

So there's bienville, rockefeller, what else

---

I love this stuff.



Deviled oysters


3 dzn lg or 2 dzn medium oysters put through meat grinder or food processor
oyster juice
1-cup celery chopped very fine
1-cup onions chopped very fine
1-cup bellpepper chopped very fine
½ cup parsley chopped very fine
1 tablespoon shortening
2 eggs well beaten
2 cups cracker crumbs
2 tablespoon Worcestershire sauce
2 tablespoons catsup
1-tablespoon salt
1-teaspoon red pepper
2 tablespoons lemon juice
1 clove garlic minced
½ stick of butter

Put oysters though meat grinder saving juice. Sauté Chopped onions, celery, bellpepper and parsley in shortening until soft. In a bowl mix the oysters, sautés vegetables and beaten eggs. Soak the crackers in oyster juice, and then squeeze out extra juice. Measure 2 cups and add to oyster mixture. Then cook in a saucepan over low heat for 20 minutes.
Add remaining ingredients and seasoning to taste. If oyster seem too moist add additional cracker crumbs. Spoon mixture into oyster shells or ramekins. Cover with cracker crumbs, dot with butter and brown in a hot oven. Garnish with fresh parsley.

We use throw away muffin tins. pre-cook some bacon, about 1/2 way, put a small piece on the bottom of the tin. A thin sliver of olive oil marinated garlic on top of that. Oyster, butter, cracked black pepper, & whatever cheese you like, we've done anything from feta, to romano, to parm, to brie. And add some oyster "juice" to the cup. Grill em' & enjoy. Simple but quite tasty.