Post by: kisfish on April 05, 2013, 08:59:36 AM
Post by: wildmanoutdoors on April 05, 2013, 09:04:59 AM
Post by: pianoman9701 on April 05, 2013, 09:06:58 AM
Post by: h20hunter on April 05, 2013, 09:08:06 AM
Also...shucked, dunked, seasoned, and fried with an ice cold beer.
Also also....take some grapefruit juice, a litte vodka, some mint....mash it up and freeze it like slush. Add a dob about the size of an M&M and add it to the top of a raw slider...shoot that baby and it is briney goodness!
Post by: PolarBear on April 05, 2013, 09:10:15 AM
Post by: HUNTINCOUPLE on April 05, 2013, 09:16:23 AM
Post by: Woodchuck on April 05, 2013, 09:18:35 AM
Post by: Buckmark on April 05, 2013, 09:23:07 AM
Lots of variations, but basically do this:
Shuck, keep the oyster in the deep side of the shell, poor some good to really good tequila (dont use cheap stuff) in with the oyster, leave a little room and then if needed add some Bbq sauce, or hot sauce, or lime juice etc, rack them or use a seafood rack (the cookie sheet looking thing with all the holes in it) if using the flat sheet some crumpled foil can be used to hold them in place and not spill the fluids.... place over hot coals or hot grill and cook untill desired doneness, they will boil and bubble. add cheese if needed......
Post by: Austrian Hunter on April 05, 2013, 09:41:11 AM
Post by: kisfish on April 05, 2013, 09:43:07 AM
Post by: NRA4LIFE on April 05, 2013, 10:10:27 AM
Roasted on an open fire is good too. Some butter and fresh garlic to finish them after they pop. Delicious.
Post by: elk247 on April 05, 2013, 10:17:30 AM
Post by: deadwoodbuck on April 05, 2013, 10:36:31 AM
Post by: Dhoey07 on April 05, 2013, 10:40:06 AM
Post by: kisfish on April 05, 2013, 11:23:50 AM
BBQ on the halfshell with bleu cheese crumbles, a little butter and bacon bits. Hot sauce if ya likeI will try this next time. My wife loves the blue cheese. I had to wipe the drool off the computer screen :chuckle: :chuckle:
Post by: pianoman9701 on April 05, 2013, 11:34:17 AM
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?
Post by: lokidog on April 05, 2013, 11:02:56 PM
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?
Post by: HighCountryHunter88 on April 06, 2013, 04:43:01 AM
Post by: 270Flat on April 06, 2013, 08:35:05 PM
Post by: KFhunter on April 06, 2013, 08:50:39 PM
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!
Post by: ribka on April 06, 2013, 09:20:53 PM
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!
Post by: singleshot12 on April 08, 2013, 06:17:52 PM
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?
Post by: NRA4LIFE on April 11, 2013, 10:12:22 AM
Post by: Dhoey07 on April 11, 2013, 05:54:10 PM
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?
Post by: HUNTINCOUPLE on April 15, 2013, 11:21:10 AM
Post by: bigtex on April 15, 2013, 11:31:32 AM
Post by: h20hunter on April 15, 2013, 11:34:11 AM
Post by: Buckmark on April 15, 2013, 11:34:54 AM
How do you guys cook them in the shell/half shell if you can't remove the shell from the beach? :dunno:They are buying them in the shell i would assume?
Post by: Buckmark on April 15, 2013, 11:39:28 AM
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.... :IBCOOL:
Post by: Becky on April 15, 2013, 11:53:19 AM
Post by: dwashington on April 15, 2013, 12:23:18 PM
Post by: h20hunter on April 15, 2013, 12:28:27 PM
Post by: NRA4LIFE on April 15, 2013, 12:32:01 PM
Post by: bow4elk on April 15, 2013, 12:42:31 PM
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 :drool: makes me miss camping.
Sriracha hot sauce...I put that $hit on everything! :chuckle:
Post by: Becky on April 15, 2013, 12:49:24 PM
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 :drool: makes me miss camping.
Sriracha hot sauce...I put that $hit on everything! :chuckle:
Hahah ;) , sad thing is I really do! :drool:
I still haven't tried the actual Frank's Red Hot Sauce yet.
Post by: kisfish on April 15, 2013, 05:59:15 PM
How do you guys cook them in the shell/half shell if you can't remove the shell from the beach? :dunno:
That's the only way I know of for most folks. regs state they have to be shucked . I pick tons for a friend that is an oysterman.
Try franks with some mozzarella on oysters on the half shell, of course on the bbq.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 :drool: makes me miss camping.
Sriracha hot sauce...I put that $hit on everything! :chuckle:
Hahah ;) , sad thing is I really do! :drool:
I still haven't tried the actual Frank's Red Hot Sauce yet.
Post by: Blacklab on April 16, 2013, 05:09:17 AM
If you don't have the shells to do a half shell, use a cup cake pan add butter in each, the oyster and anything else and put that on your grill.
That's a great idea :tup: :drool: