grilled oyster recipes

need some good recipes for grilled oysters, thx in advance

Drago's char-broiled oysters, I've done these several times, and they're excellent:

http://www.dragosrestaurant.com/tom-fitzmorris/


2 lb. butter, softened
•1/2 cup finely chopped fresh garlic
•1 Tbs. black pepper
•1 tsp. dried Italian seasoning
•6 dozen oysters on the half shell
•1 cup grated Parmesan and Romano cheeses, mixed
•3 Tbs. chopped parsley

1. Mix butter with the garlic, pepper, and Italian seasoning.

2. Heat a gas or charcoal grill and put oysters on the half shell right over the hottest part. Spoon the seasoned butter over the oysters enough so that some of it will overflow into the fire and flame up a bit.

3. The oysters are ready when they puff up and get curly on the sides. Sprinkle the grated Parmesan and Romano and the parsley on top. Serve on the shells immediately with hot French bread.

Serves eight to twelve normal people, or two serious oyster fanatics.

Jweant's recipe sounds good. I don't really have a recipe but below is a couple of ways I do them.

On each oyster on the half shell, put a shot of squeeze butter, sprinkle some garlic powder and ground white pepper, top with some grated parmesan cheese and put on the grill until done and the cheese gets melted and kind of brown.

I also do the squeeze butter, a slice of jalapeño, some Cajun seasoning and top with grated cheddar cheese. Cook on the grill or smoker until cheese is melted.

Dang bud, that's a whole lotta butter!

We're heading to Mexico Beach in a couple of weeks and I am fo' sho' gonna' do this! Great recipe!

That recipe also calls for 6 dozen oysters. I've never done nearly that many, so I scale everything down to what I think is right.

My suggestion is go heavy on the butter and garlic and light on any type of bread crumbs. A little white wine with lemon and spinach blended in goes well too. When I eat an oyster, I want to eat an oyster not a bunch of breading. When cooking oysters less is more.

And dont be afraid to let those boys flame up, that is what gives them that good flavor. When you are cooking them on the grill, stack them on top of each of other in an angle so some of the butter will hit the fire and help with the flame. And dont close the lid. cook open

Google stainless steel oyster shells

You would be amazed at how good they are if you just grill them in their own juice. They pick up a nice smokey flavor if you throw a little pecan wood on the grill just before the oysters.

Yep, I don't add anything. Just get a medium hot grill, cover the grill with oysters and when I start hearing juice sizzle, I open the lid and take off any that have slightly opened. They're like hot raw oysters. Hot raw oysters doesn't sound good, but they are incredible.

not sure which way to go they all sound good, i got a week to decide, thx again for the rplies

If you can find a cast iron corn bread stick pan, get it and place it on the grill. Cover the stick area with bacon and cook to 80%. Season oysters with salt, pepper and lemon juice and then throw on the bacon. Add a little hot sauce if you wish.

garlic chopped fine
butter - the real stuff
chopped green onion - just enough to garnish
fresh squeezed lemon juice over each oyster



parmesan cheese
butter
couple dashes of hot sauce
parsley



this one is fine:
fry up some bacon crisp and crumble. put a 1/2 teaspoon of bacon on each oyster along with a splash of worcestershire sauce and a couple of drops of hot sauce (tabasco, crystal, what-have-ya).

or this:
bacon bits (as above), diced pickled jalepeno pepper, hot sauce and cheddar or monterrey jack cheese.

When I lived in baton rouge, we'd put them right on the lit coals in the halfshell in their own juice. Would put the grilling rack over them and lay out several strips of bacon on the grilling rack and those renderings would drip down on the oyster. Take them off when done. My wife liked a little parmesan or pecorino cheese sprinkled on top. I liked them just how they came off the grill with maybe a drop or two of lemon juice.

Crushed ritz crackers, butter, and parmesian cheese.

Best ones I ever had, they mixed the melted butter, garlic, lemon juice, worcestershire sauce, hot sauce, etc. all in a spray bottle. Spray over the oysters as they cook, and let the mixture mix with the juice in the half-shells, too, and a very light dusting of parmesan as they come off the grill. Serve with a lot of French bread, to soak up the juice as you eat the oysters. After our third dozen, I had to tell the waitress at the restaurant where 'Huntress and I had them "no matter what I tell you, do NOT bring me any more of these!" They were some kind of fine!