Raye Minor
05-17-2005, 07:47 AM
http://www.susanminor.org/images/smokers/sunsepa.gif
Oysters On The Grill.
From tsquared
http://www.susanminor.org/images/smokers/sunsepa.gif
The Basic Mixture Is:
Fresh Lemon Juice
Minced Shallot
Splash of olive oil
Minced Cilantro.
Alternates or Additions:
Onion and / or Garlic instead of shallots
Minced Pepper Sweet or Hot
Fresh Lime Juice
Fresh Grapefruit Juice
A splash of BBQ Sauce
Click To Enlarge
http://www.susanminor.org/Rayeimages/bradley/oys-0.jpg (http://www.susanminor.org/Rayeimages/bradley/oys.jpg)
Directions:
Toss the whole oysters onto the grill where they will eventually open up under their own steam.
While they are doing that, whip up the mixture and have it ready.
Next, using an oyster shucker and a gardening glove help them open up when the the tops have opened a little, leaving the oyster in the bottom half of the shell.
Then just spoon a little of the mix onto each one and continue to cook for another 5 or 6 minutes.
Comments:
When I was a kid we camped on the beach here on Vancouver Island all summer and always had a 100 lb gunny sack of oysters we had picked weighted down with rocks below high tide line. My dad would send me down to get a couple of dozen oysters when he was grilling some salmon and we would have 'em as appys. Those were good days...
Tom
Oysters On The Grill.
From tsquared
http://www.susanminor.org/images/smokers/sunsepa.gif
The Basic Mixture Is:
Fresh Lemon Juice
Minced Shallot
Splash of olive oil
Minced Cilantro.
Alternates or Additions:
Onion and / or Garlic instead of shallots
Minced Pepper Sweet or Hot
Fresh Lime Juice
Fresh Grapefruit Juice
A splash of BBQ Sauce
Click To Enlarge
http://www.susanminor.org/Rayeimages/bradley/oys-0.jpg (http://www.susanminor.org/Rayeimages/bradley/oys.jpg)
Directions:
Toss the whole oysters onto the grill where they will eventually open up under their own steam.
While they are doing that, whip up the mixture and have it ready.
Next, using an oyster shucker and a gardening glove help them open up when the the tops have opened a little, leaving the oyster in the bottom half of the shell.
Then just spoon a little of the mix onto each one and continue to cook for another 5 or 6 minutes.
Comments:
When I was a kid we camped on the beach here on Vancouver Island all summer and always had a 100 lb gunny sack of oysters we had picked weighted down with rocks below high tide line. My dad would send me down to get a couple of dozen oysters when he was grilling some salmon and we would have 'em as appys. Those were good days...
Tom