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Unread 02-28-2013, 08:28 PM   #24
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Join Date: 01-15-12
Location: Kalama Wa.
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Originally Posted by Fishawn View Post
Depending on your supplier of Oysters & how you can get them IMO..... We cook a lot of Oysters on a BBQ/Grill & depending on how may people will be attending, typically get a couple of dozen in the shells..... The rest are available shucked and on ice from the source in a plastic "bucket"...... After getting the shelled Oysters to open up & prepped for serving, they are served without shells & the next "round" is under way with the *shucked* Oysters put into the previously used shells for cooking on the grill..... Add butter, garlic, worshy, sauces & seasoning to your liking..... Works well for us..... Most of the time they get eaten shortly after cooking, either on a serving platter or just plop them onto a plate.... Folks typically will be standing around your BBQ/Grill/Smoker waiting..... They also like some seasoning, hot sauce, butter, certain cheeses, etc.
OH YEA!! The plastic bucket!!! We drive out to the coast to oysterville and pick up 2-3 of those buckets a few times a year!!
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