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  • Grilled Oysters

    Went to NOLA for New Years and my wife ordered the chargrilled oysters every meal, she loved em!

    I’ve broiled oysters Rockefeller several times and want to try to knock off the NOLA grilled oyster recipe. At ACME, Dragos & Felix they all tasted and looked the same... is it just garlic butter sprinkled with Parmesan cheese??? There has got to be more to it than that, anyone have a secret recipe???


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  • #2
    This is from 44 BBQ posted here.

    Oysters Chargrilled
    44 Bbq

    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.
    Mark
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    • #3
      ACME CHARGRILLED OYSTERS, LOUISIANA
      SERVES 4 (6 OYSTERS EACH)
      INGREDIENTS
      24 oysters, shucked (on the half shell)
      4 sticks salted butter (Kerrygold is my FAVE)
      2 bunches green onions, chopped fine
      20 cloves fresh garlic, pureed
      1 tsp crushed red pepper
      3 tbs fresh thyme, chopped fine
      3 tbs fresh oregano, chopped fine
      2 tbs fresh lemon juice
      1 tbs Worcestershire sauce
      2 tbs Creole seasoning
      2 oz white wine
      8 oz grated Romano cheese
      1 loaf French bread
      INSTRUCTIONS
      Butter Garlic Sauce:

      Prepare right before grilling the oysters. You want the grill nice and hot so turn it on and run inside to make your sauce
      In a large sauté pan, add 2 sticks of butter and place over medium heat. Melt the butter and bring to a simmer. Add green onions, garlic, red pepper, thyme, oregano, lemon juice, Worchestershire sauce & Creole seasoning. Cook for 2 minutes and add white wine. Stir ingredients continuously and cook until green onions are soft. Remove from heat and allow to cool for 3 minutes.

      In a large mixing bowl (before mixture is completely cool) combine the remaining sticks of butter with the sauce. Blend until butter is melted and folded into the sauce. Final product should have a creamy consistency.

      Chargrilled Oyster:

      Pre-heat grill to 400°. Place freshly shucked oyster on the half shell on the center of the grill. Once the water around the oyster begins to bubble and the oyster begins to rise, ladle 1 tablespoon of the butter garlic sauce on top of each oyster. Top with a dusting of cheese, and allow the cheese to melt. Serve immediately with warm French bread for dipping.



      LESSONS LEARNED:
      Keep stirring the sauce as you wait for your oysters, you want it to be completely blended for each scoop!
      Oysters will brown slightly around the edges.
      After dusting with cheese, close the grill and let the cheese melt.
      Remove oysters and place on a heat-resistant plate or platter.
      While still hot, add 1 teaspoon of butter sauce to the top of each oyster.
      Last edited by Fishbum; 01-04-2018, 10:39 PM.

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      • #4
        Both of these recipes sound really good. I love me some grilled oysters.
        Arron W.

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        • #5
          they some good recipes...now a shake of Sherry in the shell is tasty!
          Sunset Eagle Aviation
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          • #6





            Thanks for the recipes... Went with the ACME as I like to cook with fresh herbs. Turned out great except wife said they were a little salty.


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            • #7
              Originally posted by HornedToad View Post

              Thanks for the recipes... Went with the ACME as I like to cook with fresh herbs. Turned out great except wife said they were a little salty.


              Sent from my iPhone using Tapatalk
              Maybe next time go with unsalted butter. The creole seasoning and the cheese have more than enough salt. I may have to give this a try soon.
              Arron W.

              YS 640
              Primo Oval XL
              Lone Star Grillz 30x36 cabinet smoker
              Not so Ugly Drum Smoker
              Weber Copper Top
              Old Smokey
              Orion
              Gasser
              2 Sack Crawfish Boiler by R&V Works
              24" Disco with custom burner
              Red Thermapen
              2-Maverick ET-733
              Orange Thermoworks Smoke

              R.I.P my little buddy Zazu. 10/4/2020. We miss you.
              sigpic

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              • #8
                I like them just plain and simple, thrown on the grill until the pop open and a little cocktail sauce. But the key is the water the oyster is harvested in.

                That said I may have to same thing from above.
                Island of Misfit Smokers Member #92

                How to heal the world. Love people and feed them tasty food.

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