oysters

[pianoman9701]

BBQ on the halfshell with bleu cheese crumbles, a little butter and bacon bits.  Hot sauce if ya like

Sounds good but can you still taste the oysters?

[lokidog]

Stopped at Lytles last Saturday on the way back from digging clams and picked up a 1/2 gallon of the cuts.  Smoked them up on Sunday and they were perfect.   Yum. 

Roasted on an open fire is good too.  Some butter and fresh garlic to finish them after they pop.  Delicious.

How do you smoke them?  In the shell?

[HighCountryHunter88]

A little beer lemon and seracha (sp)

[270Flat]

Any way!! That are sooooo delicious!

[KFhunter]

Any way!! That are sooooo delicious!

all fresh ones, but the ones you gotta peel a key off the bottom of the tin and roll open the lid no thanks!

[ribka]

Whats your favorite way to cook oysters? I love them fried but lately it's been on a hot grill, let them cook till they pop open, brush with some butter and garlic, top with Parmesan cheese and let it melt until it gets a crust or browns the cheese a little. Yummy

Love oysters.

I used to eat with Tabasco , lemon, saltines and  a bit of horse radish for years.

Grilled on the half shell ; That is a great way to eat them. In New Orleans last year for work and tried them the same way. Excellent!

[singleshot12]

Smoked

I had smoked oysters once(not the canned kind) Large ones smoked and vaccum sealed, they were delish!  Always wondered how they were brined and smoked? Anyone have any suggestions?

[NRA4LIFE]

No need for brining before smoking.  I buy the half gallon jugs all shucked (from either Bradys or Lytles out at the coast), the cuts from Lytles I like best.  I rinse and drain them and then Toss in a little (and be careful because they are already salty) Johnnys and mix.  I line my smoker racks with parchment paper (oiled a bit) and lay the oysters out on the paper.  Smoke for 1.5 hours, flip over, smoke for 1.5 hours and they're done.  Smoker temp around 160-170.  They will be too moist to vacuum seal with a Foodsaver type sealer.  I have a chamber sealer that does the trick.  Then freeze.

[Dhoey07]

No need for brining before smoking.  I buy the half gallon jugs all shucked (from either Bradys or Lytles out at the coast), the cuts from Lytles I like best.  I rinse and drain them and then Toss in a little (and be careful because they are already salty) Johnnys and mix.  I line my smoker racks with parchment paper (oiled a bit) and lay the oysters out on the paper.  Smoke for 1.5 hours, flip over, smoke for 1.5 hours and they're done.  Smoker temp around 160-170.  They will be too moist to vacuum seal with a Foodsaver type sealer.  I have a chamber sealer that does the trick.  Then freeze.

How much would one of those jugs cost a guy?

[HUNTINCOUPLE]

Heres pic of bacon wraped oysters.

[bigtex]

How do you guys cook them in the shell/half shell if you can't remove the shell from the beach? 

[h20hunter]

I would assume cook them there or shuck 'em and leave the shell.

[Buckmark]

How do you guys cook them in the shell/half shell if you can't remove the shell from the beach? 

They are buying them in the shell i would assume?

[Buckmark]

I will also add to the smoking of oysters, went over to dosewallips for a little road trip on saturday, got 80 clams and 36 oysters between the 2 of us (shucked on the beach).
Took the oysters and put them in a small bowl with some yoshidas and a little soy and a little worschester sauce, let sit over night in the fidge then smoked them for approx 1.25-1.5 hrs at 225 with apple chips the whole time....Gooooooodddddd!!!!!
Made homemade chowder with the clams also.....and a blackberry cobbler from berries i picked last sept....

[Becky]

This all looks delicious. We usually buy bushels from vendors on the coast when we go camping out there, then just throw the whole bushel on a grill until they open up. Eat them with some butter and sriracha hot sauce  makes me miss camping.