Grilled/Smoked oysters

[DrenalinJunkie]

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[DrenalinJunkie]

Bump

[Pigkilln]

Cook 2-3 strips of bacon, set aside to crumble up later. Put a stick of butter in and Cook some chopped onion a few minutes then throw in a bag of spinach and a good amount of garlic. Cook the spinach down then put half a stick cream cheese and some Parmesan cheese in and mix the bacon back in. I use the same shells as Blake. Spoon mixture over oysters and grill 5-10 minutes. Awesome wife and kids love them

I don't measure to well. It makes enough for about 18 shells. I usually season with hot sauce and lemon to.

[Balcones_Walker]

Don't have a recipe but I can vouch for the dish - we had some great ones at Acme in New Orleans last month.

[OleTomTalker]

Tagged for this weekend!

[Red Wing R/C]

Put them on the grill..........when they open some, Pop the lid and add a tad of hot sauce. Get the juice, the taste of hot sauce and down the tube it goes. Tasty.

[TexasBob]

http://www.amazon.com/Oyster-Shells-Stainless-Steel-Reusable/dp/B00GO4OHBE/ref=sr_1_1?ie=UTF8&qid=1424784362&sr=8-1&keywords=stainless+oyster+shells

Pricey, but worth it if you use them a lot. I'll go with a pie plate or natural shell- just me eating them anyway.

[DrenalinJunkie]

ttt

[Budman68]

From Valentines/Mardi Gras weekend. Yum!

[mjhaverkamp]

Last time I had them was at the Dallas/49 ers NFC Championship game at Candlestick, **** that was a minute ago, anyway we had a bed of coals, set the oyster on the coals in the shell, put a ladle of melted butter, fresh garlic and chopped scallions in the shell, let cook for a couple of minutes and eat, darn they were good this way.

[Texas Tracker]

http://allrecipes.com/Recipe/Rockin-Oysters-Rockefeller/

No one posted Rockefeller.

[Derrik]

Just wore some out at Jimmy G's in Houston this weekend. Had them top the oysters with lump crab meat. Dang good eating.

[ren087]

My attempt

I made grilled oysters for the first time and they were pretty darn good.

My recipe is:

1 stick butter
Chopped garlic
Fresh oregano
Fresh rosemary
Fresh Italian Parsley
Ground Black Pepper
Grated Parmesan (Fresh is best)

Melt about 2 pats of a stick of butter and add chopped garlic to taste. Brown garlic, add pinch of chopped fresh oregano, rosemary and Italian parsley, fresh ground pepper and about a tablespoon of grated parmesan. Again, this is too taste, if you like it cheesier, add more. Add the rest of the butter and melt.

I grilled first and then added butter mix. I picked up a few bags of 1 dozen fresh oysters in shell at Fiesta and the first time put them all on the grill un-shucked. I found that the smaller ones overcooked while the bigger ones were perfect. Cooking time is very short for smaller ones, just a few minutes and no more than 5 for large ones.

The second time I cooked them I shucked as many as I could being careful to retain as much of the liquid as I could. The ones that I could not get open, I put on the grill and they all opened just enough to be able to open them. **Remember that even fresh oysters may not open when cooking on the grill, they are not like clams.** If the oysters are closed, or close after you tap them when they are open, they should be good. I had a few that looked overly dark and I tossed them just in case.

The second time I bought the $60 large sack at Fiesta and stopped counting at 90 oysters. I ate them for 3 days, keeping the sack in the fridge in a open garbage bag in between. Oysters will die if in closed plastic sack. I only threw out maybe 5.

I like adding the butter mixture AFTER cooking so I can see the cooking process and pull them before they dry out. I sort them by size on the grill. I could not get enough. Went to New Orleans and Baton Rouge the next week and had several styles in both places. I will add a little Worcestershire sauce on the next batch I make.

[DrenalinJunkie]

From Valentines/Mardi Gras weekend. Yum!

Nice picture.... How bout the recipe?

[DrenalinJunkie]

I made grilled oysters for the first time and they were pretty darn good.

My recipe is:

1 stick butter
Chopped garlic
Fresh oregano
Fresh rosemary
Fresh Italian Parsley
Ground Black Pepper
Grated Parmesan (Fresh is best)

Melt about 2 pats of a stick of butter and add chopped garlic to taste. Brown garlic, add pinch of chopped fresh oregano, rosemary and Italian parsley, fresh ground pepper and about a tablespoon of grated parmesan. Again, this is too taste, if you like it cheesier, add more. Add the rest of the butter and melt.

I grilled first and then added butter mix. I picked up a few bags of 1 dozen fresh oysters in shell at Fiesta and the first time put them all on the grill un-shucked. I found that the smaller ones overcooked while the bigger ones were perfect. Cooking time is very short for smaller ones, just a few minutes and no more than 5 for large ones.

The second time I cooked them I shucked as many as I could being careful to retain as much of the liquid as I could. The ones that I could not get open, I put on the grill and they all opened just enough to be able to open them. **Remember that even fresh oysters may not open when cooking on the grill, they are not like clams.** If the oysters are closed, or close after you tap them when they are open, they should be good. I had a few that looked overly dark and I tossed them just in case.

The second time I bought the $60 large sack at Fiesta and stopped counting at 90 oysters. I ate them for 3 days, keeping the sack in the fridge in a open garbage bag in between. Oysters will die if in closed plastic sack. I only threw out maybe 5.

I like adding the butter mixture AFTER cooking so I can see the cooking process and pull them before they dry out. I sort them by size on the grill. I could not get enough. Went to New Orleans and Baton Rouge the next week and had several styles in both places. I will add a little Worcestershire sauce on the next batch I make.

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This will get written down!