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Unread 08-21-2013, 01:20 PM   #7
early mornin' smokin'
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Join Date: 10-06-08
Location: wading river, ny
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these are cool and all, but I charbroil oysters all the time. At my weekend gig we've got a woodfired pizza oven, typically runs 700-800 degrees all day long. We also do raw oysters, so opening them up "sanitarily" is one of our specialties. They won't sit flat on a broil dish, so what I do is use rock salt. bury them in there slightly, butter, garlic breadcrumbs little parmesan, goodness in a shell.
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