Chargrilled Oysters

[44 bbq]

My neighbor came home with a sack of oysters yesterday. I've been wanting some oysters for a while now and even though the temps are frigid here (30's) we shucked them and grilled to perfection.
The photo is a generic one as i didn't have time to snap real photos. Just wanted to show the goodness.
Here's the recipe I used.
The Sauce:

1 Stick Unsalted Butter, very soft
1 Pinch Kosher Salt
1 tsp Freshly Ground Black Pepper
1 Tbsp Minced Garlic
4 Tbsp Pecorino Romano
1 pinch Cayenne
1 pinch White Pepper
1 Spritz Lemon Juice
1 tsp Minced Italian Parsley

Whisk together all ingredients.

For the Oysters:

1 Dozen Large freshly shucked Oysters on the half shell (preferrably Louisiana)
1 Recipe of the Sauce, above
Pecorino Romano to finish
Minced Italian Parsley for garnish
Fresh Bread
Lemon wedges

Mix together all of the ingredients.

Heat a charcoal or gas grill until very, very hot. Place the oysters on the hottest spot on the grill and let them cook in their own juices for a few minutes, just until they start to bubble and the edges curl.
Top each with a generous portion of the sauce, enough to fill up the shell. When the sauce starts to bubble and sizzle sprinkle each oyster with about a Tbsp of Pecorino Romano. Let the Oysters go until the sauce on the edges of the shells gets nice and brown. Garnish with minced Parsley.

Serve while still sizzling with Lemon wedges and fresh bread.

[Bearcarver]

Sounds Great !!!

Wish I had a neighbor like that !!!


Bear

[curious aardvark]

got me drooling, have some oyster

Love them cooked but do not understand how people can eat them raw (it's just a big lump of cold salty snot )

1 Dozen Large freshly shucked Oysters on the half shell (preferrably Louisiana)

lol the louisiana part could be tricky, but I'll keep an eye out at the fish counters for ordinary oysters

[44 bbq]

got me drooling, have some oyster

Love them cooked but do not understand how people can eat them raw (it's just a big lump of cold salty snot )



lol the louisiana part could be tricky, but I'll keep an eye out at the fish counters for ordinary oysters

I'm not a big fan of them raw unless they are on a cracker with hot sauce. I prefer them grilled or fried.
I've never eaten any oysters other than Louisiana. I guess they are somewhat similiar in texture but the taste would probably be different. Not sure what you have up there in the UK. Can you even get oysters there?

[Richtee]

Frigid? 30 is frigid? Hell..we're 30 degrees warmer than yesterday..a blazing +15°F

But hey..pass a couple od those dee-licious looking oystahs and I'll not ridicule you any more

[barkonbutts]

man those look great... I guess you are finding out frigid is a relative term...Just dont let our members from ND look at your post or the will shoot you... they go sun bathing in 30* weather..

yeah pass one here as well please!!

[44 bbq]

I've been looking at the posts from you guys up north. Don't see how you can live in that weather. it rarely gets below freezing here. Not used to the "frigid" temps down south. It's now up to 49 degrees. gonna warm a bit over the next couple of days than more rain and cold for the damn weekend. i want to do some fishing but that's out of the question for another weekend.
At least you guys up north can do some ice fishing.

Nuttin' betta than fresh oysters right out of the gulf, shuck them yourself then cook'em up.
If you go to Drago's in NOLA, it would cost $20+ for a dozen chargrilled, but doing them yourself might cost $20-30 total including the oysters and ingredients. But these oysters were FREE so it only cost a few bucks for the stuff we needed.

[HawgHeaven]

Love them cooked but do not understand how people can eat them raw (it's just a big lump of cold salty snot )

Love me some oysters... gotta try them Louisiana grown ones... never had them.

Alex, how can you compare the consumption of bivalve mollusks to eating a lump of cold, salty snot? I don't think I've ever eaten cold, salty snot actually... and I'm sure I will never try it.

Raw oysters are da' bomb. They are a pain in the arse to open sometimes, butt well worth the effort.

[Snarlingiron]

Ha! Have been to Drago's many times and had the grilled oysters. They are good, but for me the ultimate is a dozen on ice, fresh shucked. Don't need anything else, just a drop of red sauce or maybe a little shot of lemon juice and Tabasco and of course a cold beer. My boss and I often have a dozen followed by a bowl of gumbo for lunch.

As to the different types, the range of textures and difference in flavors is quite amazing. Yes the fresh Gulf oysters rightly deserve their reputation as excellent, but I have had some great ones in Boston, San Francisco, L.A., Portland and lots of other places and they are all different.

If you do cook them, the secret is to cook them just barely. Lots of good restaurants will slip a couple of raw oysters into the gumbo just before serving it, letting the only cooking occur from the hot broth.

Enjoy 44 bbq, a sack of fresh oysters is a treat.

[Slanted88]

Tasty gig for sure! Uhhh....(preferably Apalachicola!)

[44 bbq]

Ha! Have been to Drago's many times and had the grilled oysters. They are good, but for me the ultimate is a dozen on ice, fresh shucked. Don't need anything else, just a drop of red sauce or maybe a little shot of lemon juice and Tabasco and of course a cold beer. My boss and I often have a dozen followed by a bowl of gumbo for lunch.

As to the different types, the range of textures and difference in flavors is quite amazing. Yes the fresh Gulf oysters rightly deserve their reputation as excellent, but I have had some great ones in Boston, San Francisco, L.A., Portland and lots of other places and they are all different.

If you do cook them, the secret is to cook them just barely. Lots of good restaurants will slip a couple of raw oysters into the gumbo just before serving it, letting the only cooking occur from the hot broth.

Enjoy 44 bbq, a sack of fresh oysters is a treat.

Fried oysters as so often over-cooked they become dry. Better just to eat them raw or chargrill them. The BP oil spill has hurt the growth of gulf oysters as they are somewhat on the small size and not as plentiful as they one were. Hopefully in a few years the crop will be back or at least on it's way back.
And I agree w/you that a couple of raw oysters slipped into a hot cup of seafood gumbo is pretty darn good. Wish I had kept a few from the sack for this weekends gumbo.
Born and bred in S. Louisiana, I never did get into raw oysters-i do eat them on a cracker w/a bit of hot sauce but for me, Chargrilled is the way to go.

[Mark R]

Tasty gig for sure! Uhhh....(preferably Apalachicola!)

[Abelman]

I love quahogs more but a fresh oyster with some horseradish is very good .

I guess I just love shellfish of any kind to be fair .

[44 bbq]

I love quahogs more but a fresh oyster with some horseradish is very good .

I guess I just love shellfish of any kind to be fair .

Never heard of quahogs so I had to Google it. Thought that was another name for rocky mountain oysters.

[Abelman]

Never heard of quahogs so I had to Google it. Thought that was another name for rocky mountain oysters.

Cherry stones is another name and very good. My grandfather taught us how to harvest them as kids at low tide. So, I just grew up with them.

Your post looks great and not trying to derail or lessen it. Sorry if I did, not my intent. I really do love raw oysters. I could eat shell fish 24/7.

As for the Rocky Mountain version, no.....I'll leave that to others

P.S. you're in LA, I love mudbugs as well. Order them (LA crawfish company..the season is almost here) every so often.