Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition
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No, but honestly any compound butter will do the trick. Maybe have a couple of varieties on-hand? A classic maî·tre d' butter or maybe a variety with some chipotle or something smokey like Spanish paprika would work really well, as they won't require much time in the Egg, and some added smokey ingredients will make them sing.
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@goosehd When I do my oisters on the bbq I just add a little bit of butter and close the lid for about 2-3min on 180°C
Finish off with course salt and your golden
because the time on the bbq is so short, you can smoke em with whatever wood you have, the added flavor should be subtle.
If you want to do stuffed oisters with cheese etc. I'm not the right person to help you, as I feel this completely kills the flavor.
Tip: rinse the oisters beforehand to get rid of the sand and grime. Wait a couple minutes, the oister will re-moisten itself and the flavor of that new liquid will be much softer in flavor.
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@goosehd this right fucking here is soooooo goood. Have you had these @jordanscollected ?
Think it, be it.
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@mclaincausey we have not been to Dragos but I have heard their oysters are incredible. We rep the company who makes the truffle parm for them and i've eaten way too much of that in my life.
Unfortunately my wife doesn't eat seafood, so unless its a po boy shop or similar, we don't frequent the seafood restaurants in NOLA.
Pair that with the fact that we are the loser couple who shares all food, and... well there you have it. -
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@mclaincausey I couldn’t agree more with your opinion on oysters. I was an oyster shucker for a couple of years, and I can’t stand east coast oysters from south of Rhode Island. Oysters from Connecticut down to the gulf are perfect for cooking. Anywhere north or pacific oysters are amazing and need to be eaten raw. No condiments necessary, in my opinion.
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@seawolf exactly. PNW oysters at most get a little lemon in my world.
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@mclaincausey That sounds perfect. Also, PNW oysters have a special place in my heart. I was in Vancouver a couple of years ago and got to try Fanny Bay oysters directly from the source (they were one of my favorites when I was a shucker), and they were incredible. And all of the WA oysters like kumamoto, etc. are really solid. Even San Diego (Carlsbad) has amazing oysters. My wife took to a farm for a tour, and at the end we all got a dozen oysters to shuck and eat. They were top-notch, and I was so happy.
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@seawolf picked and shucked some in tomales bay once. So fun. Kumamoto is what I use to get people into oysters. They’re so mild and delicious!
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@mclaincausey I'm really into briney oysters, and I would say that kumomotos are on the sweeter (or mild, as you put it) end of the spectrum for sure. These days, the more brine the better for me. There's nothing quite like pulling them out of the water and popping them open.
Have you heard of shucking oysters in bulk with liquid nitrogen?
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That’s amazing. No shuck shards!
