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Grilling oysters - Page 2

post #21 of 39

I was thinking the same thing, Easily consume a $1,000 worth.     Back Years ago we were doing a job in South Louisiana and  we found this place that had Ice cold beer and oysters on the half shell for $0,10 each, I think I ate $10.00 or $12.00 dollars worth that day   Boy are those days gone !!

 

Gary

post #22 of 39

Gary, that reminded me of a place years ago at Port Canaveral, it was an oyster shack on the water, claimed to have the fastest shuckers anywhere, they may have been, most could shuck about as fast as you could eat them, pretty cheap, we would sit there and eat several dozens with cold beer, place is long gone now, sure miss those days though.

Bonz

post #23 of 39

I hadn't seen those big ones before.I don't know whats behind them unless they were from some long lost lease or something.Not sure how many I could eat.They are Pacifics from Tasmania ,very clean water.No heavy industry at all in that state.

They are about $12 a doz for normal size. My weekender is in oyster country.My neighbour won the world title for fastest shucker in 1984. There is a big festival at Galway in Ireland. 

post #24 of 39
Quote:
Originally Posted by Foamheart View Post
 

Wait, does that say 20.00 each for an oyster?  Noooo....... ROFLMAO.  I could easily eat a thousand dollars worth at a sitting!  Nope nope nope..... would not do for me to be in that market.

 

I'll no doubt sound like an idiot, have not bought a sack of oysters in awhile. BUT used to be about 35.00 a sac, 25.00 1/2 sac on the side of LA1 comming in from the coast. I am a weenie now, I usually get the resturant down the street to just shuck me a quart when I need some. A qt ain't cheap but thats a load of oysters too!

Yes but it say's "loin stirring"!  What's the going rate for having your loins stirred these days? I'll take some good old Willapa Bay oysters from Washington any day.

post #25 of 39

Don't you just love copy writers? Loin stirring a clever pitch.

Industry very regulated here because of run off from cow pastures etc. Then there is the native rock oyster v Pacific thing. There are thousands of oysters growing wild but it would be very risky to eat them unless  you were in Tasmania or similar.

We have just had a major health issue here with Chinese berries( blue,straw.,black) contaminated with hepatitis A & tuna with some other weird thing.Food regulations that relate to Asian product here suck.Dont start me on Asian farmed fish.:hopmad:

I will do some oysters fried here soon.I use rice flour mixed with powdered ginger,garlic,5 spice serve with lime wedges.

post #26 of 39

I've got to chime in here.   I'm in the mtns of NC.  5 hrs from the right coast.   So, what are the oysters i buy in a jar?   They look dead.  :-)  

 

Dead or alive, you have got to try Jeffs bacon wrapped oysters.   They are awesome.    I'm doing them again tomorrow while I smoke my first meatloaf.      I love oysters anyway you want to fix them.

post #27 of 39

The best oysters I ever ate were at a place on Hood canal In Washington. Fearless Freddy was his name. He had been a circus performer and lion tamer and there were old pics of him all over the walls. They served tiny fried oysters in sizzling 8 inch cast iron skillet. Each person got their own skillet full of oysters. Pure heaven washed down with some sparkling wine!

post #28 of 39

Sacks have gone up since the spill but only 45 - 50 bucks for some good oysters from st bernard parish. Open the oyster. discard the top shell. seperate the oyster from the bottom shell leaving it in the shell melt butter ad minced garlic shallots and some Worcestershire . Set oysters in the shell on a hot grill and pour butter mixture into each shell . Let it flame up if it wants to. when oysters curl use hot gloves or tongs to remove from grill. top w/ a bit of grated parm and serve. Dragos recipe minus one ingredient.

post #29 of 39
Quote:
Originally Posted by gary s View Post

I was thinking the same thing, Easily consume a $1,000 worth.     Back Years ago we were doing a job in South Louisiana and  we found this place that had Ice cold beer and oysters on the half shell for $0,10 each, I think I ate $10.00 or $12.00 dollars worth that day   Boy are those days gone !!


Gary

When I was in college at University or Southern Miss one of the local bars had .10 oysters and 2.00 fish bowls (large round goblets) of beer. 10 bucks and you were stuffed and had a good buzz to start the night.

Probably one of the worst things about Denver, 2.00 per Oyster. I just can not do it unless it is a really special occasion. I will be heading down to Orange Beach Al this summer, and will be getting my fill several days
post #30 of 39

Eman, that sounds awesome.    I'll have to see if I can find some in the shell.   

post #31 of 39
Quote:
Originally Posted by eman View Post
 

Sacks have gone up since the spill but only 45 - 50 bucks for some good oysters from st bernard parish. Open the oyster. discard the top shell. seperate the oyster from the bottom shell leaving it in the shell melt butter ad minced garlic shallots and some Worcestershire . Set oysters in the shell on a hot grill and pour butter mixture into each shell . Let it flame up if it wants to. when oysters curl use hot gloves or tongs to remove from grill. top w/ a bit of grated parm and serve. Dragos recipe minus one ingredient.

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post #32 of 39

Thanks. I've given up on mussels. I can have them hand picked at a good store and have 30% open in hours so they are tossed. My sister sent be a huge bag of mussels shipped direct from the dock. 50% were dead.

 

I love oysters. I just don;t want to have to shuck them. I guess I'm a lazy shucker.

post #33 of 39

I love me some grilled oysters

post #34 of 39

Man those look great, I'll be right there

 

gary

post #35 of 39

Foam Have you ever dropped a couple a dozen in the crawfish boil???

post #36 of 39

Actually........ No. I have done 1/2 shell on the grill with either lemon juice and butter or with BBQ sauce. I have had the stews etc..... but I love mine on the half shell. If its a good dredge fried are ok, but you gotta be a world class chef to do really good oysters fried. I really do like 'em en brouchette with shrimps.

 

I have to buy a quart of good shucked to get any to cook....LOL I sure miss the good old days with .10 cents shucked oysters and .25 cent drafts.

 

The en brouchette is my favorite after on the half shell.

 

They shrink so bad in boiling water, and you have to get 'em quick or leave for a long boil right? If not they are like poorly cooked calamara, little rubber plugs?

post #37 of 39
Quote:
Originally Posted by Foamheart View Post
 

Actually........ No. I have done 1/2 shell on the grill with either lemon juice and butter or with BBQ sauce. I have had the stews etc..... but I love mine on the half shell. If its a good dredge fried are ok, but you gotta be a world class chef to do really good oysters fried. I really do like 'em en brouchette with shrimps.

 

I have to buy a quart of good shucked to get any to cook....LOL I sure miss the good old days with .10 cents shucked oysters and .25 cent drafts.

 

The en brouchette is my favorite after on the half shell.

 

They shrink so bad in boiling water, and you have to get 'em quick or leave for a long boil right? If not they are like poorly cooked calamara, little rubber plugs?

Wow,  .25 draft?    Hell, I'd never leave the house, ever!!     Mother used to make oyster soup. Not sure how she made it, but it was always good

post #38 of 39
Quote:
Originally Posted by Wes W View Post
 

Wow,  .25 draft?    Hell, I'd never leave the house, ever!!     Mother used to make oyster soup. Not sure how she made it, but it was always good

 

Cream soup? .25/draft was cheap beer, small plastic cups, and every Wednesday and Friday during college  (The first time) LOL

post #39 of 39

Something like that.  I know she used milk in it.   We had milk cow growing up.  Best milk ever.   Its a shame she never wrote her recipes down.

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