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Chargrilled/Charbroiled oysters recipe
Posted on 1/10/24 at 2:55 pm
Posted on 1/10/24 at 2:55 pm
Anyone has any good popular recipes they can share? I like to buy a live sack and wash them then put them on the grill.
How long to cook?
Thank you very much.
How long to cook?
Thank you very much.
This post was edited on 1/10/24 at 2:56 pm
6
Posted on 1/10/24 at 2:57 pm to HTwsb
I typically just do butter, fresh garlic, and fresh parmesan. Wait unit the liquid starts to bubble real good.
Posted on 1/10/24 at 3:14 pm to HTwsb
Posted on 1/10/24 at 3:21 pm to HTwsb
Here's mine, and I've gotten lots of positive feedback on it.
Melt butter in a sauce pan, add minced garlic, chopped green onions, lemon juice, Worcestershire sauce, black pepper and some creole seasoning of choice and let that simmer over heat for a while to get well blended.
In the meantime, take some fresh spinach and cook it down in a pan to wilt it with a little olive oil.
In a separate bowl, mix equal parts Italian Bread Crumbs and Parmesan Cheese.
To grill the oysters:
Get the grill hot and place the oysters on the half shell on the grates. Use a spoon to hit each oyster with a little butter mixture, then add a bit of spinach and then top with the bread crumb/parmesan cheese mix and another bit of the butter mixture on top of that.
Let the oysters cook to desired doneness and remove to eat.
I like my oysters to be curling around the edges and lightly browned, but not overdone so that they get rubbery.
Melt butter in a sauce pan, add minced garlic, chopped green onions, lemon juice, Worcestershire sauce, black pepper and some creole seasoning of choice and let that simmer over heat for a while to get well blended.
In the meantime, take some fresh spinach and cook it down in a pan to wilt it with a little olive oil.
In a separate bowl, mix equal parts Italian Bread Crumbs and Parmesan Cheese.
To grill the oysters:
Get the grill hot and place the oysters on the half shell on the grates. Use a spoon to hit each oyster with a little butter mixture, then add a bit of spinach and then top with the bread crumb/parmesan cheese mix and another bit of the butter mixture on top of that.
Let the oysters cook to desired doneness and remove to eat.
I like my oysters to be curling around the edges and lightly browned, but not overdone so that they get rubbery.
Posted on 1/10/24 at 3:45 pm to HTwsb
I have posted this a few times on here:
Butter ingredients:
8 - sticks of unsalted butter, at room temperature. (I do this so i can control salt)
1 - tablespoon of Paul P’s Unsalted Seasoning Mix
2 - teaspoons salt.
2 - teaspoons freshly ground black pepper
½ - teaspoon white pepper
½ - cup freshly minced Italian parsley leaves.
1 - cup freshly minced garlic
3 - ounces freshly squeezed lemon juice
Topping:
2 - cups freshly grated Romano cheese
2 - cups freshly grated Parmesan cheese
I soften butter week of and mix all ingredients together in kitchenaid mixer. Lay it in wax paper and make a tube of it so it looks like a rolling pin. Stick back in fridge till day of.
Day of:
Shuck oysters and put in pan with ice underneath.
When ready to grill I slice the butter roll about 1/4 inch slices and place 1 slice on each oysters. Then place oysters onto grill. Prevents me from dealing with spooning butter onto a hot arse grill.
After a minute or 2 I sprinkle the cheese onto them. When everything bubbly I take them off. Add a little melted butter mixture to any that might have turned sideways and appear dry.
Serve with french bread.
Sometimes put Crystal Hot Sauce in my butter mixture before mixing, about a tablespoon.
Butter ingredients:
8 - sticks of unsalted butter, at room temperature. (I do this so i can control salt)
1 - tablespoon of Paul P’s Unsalted Seasoning Mix
2 - teaspoons salt.
2 - teaspoons freshly ground black pepper
½ - teaspoon white pepper
½ - cup freshly minced Italian parsley leaves.
1 - cup freshly minced garlic
3 - ounces freshly squeezed lemon juice
Topping:
2 - cups freshly grated Romano cheese
2 - cups freshly grated Parmesan cheese
I soften butter week of and mix all ingredients together in kitchenaid mixer. Lay it in wax paper and make a tube of it so it looks like a rolling pin. Stick back in fridge till day of.
Day of:
Shuck oysters and put in pan with ice underneath.
When ready to grill I slice the butter roll about 1/4 inch slices and place 1 slice on each oysters. Then place oysters onto grill. Prevents me from dealing with spooning butter onto a hot arse grill.
After a minute or 2 I sprinkle the cheese onto them. When everything bubbly I take them off. Add a little melted butter mixture to any that might have turned sideways and appear dry.
Serve with french bread.
Sometimes put Crystal Hot Sauce in my butter mixture before mixing, about a tablespoon.
Posted on 1/10/24 at 9:50 pm to HTwsb
If you’re going to buy a sack and share it with friends/family, don’t settle for one recipe. Make 2 and have everyone vote in a taste test.
Is the Drago’s version posted above, then do Donald LINK’s (Cochon).
Prediction: they’ll love Link’s
Then use that recipe as the base for a shrimp pasta.
Is the Drago’s version posted above, then do Donald LINK’s (Cochon).
Prediction: they’ll love Link’s
Then use that recipe as the base for a shrimp pasta.
Posted on 1/11/24 at 8:17 am to HTwsb
Also, get the grill as hot as it can go, and be liberal with the butter sauce. You really want to kick those flames up so you get some good char. The first time I did it they just sort of cooked, then I went heavy-handed with the ladle. Much better result.
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