Hey all, I wanted to make a follow up post with a photo. Photo doesn’t do it justice but I attached one anyway. In short they turned out amazing. Best I’ve ever had. After they opened up I shucked them and then topped with a butter/garlic/green onion/cilantro/sriracha sauce and left on the grill for a few minutes longer. Incredible. Thanks to all that commented with advice. I’ll never order from a restaurant again
by samcooke2023
3 Comments
These look incredible and I am super inspired to give this a shot. Can you say a but more about the pre-shuck period. How long on the grill, what kind of heat?
Total rookie question: is there a “done temp” or other sign?
Thanks for the motivation for next weekend!
I have grilled and/or smoked every meat and seafood you can imagine but NEVER oysters. Nobody in my house but me will eat them. But DAMN those delicious. I am inspired!
Char grilled oysters remains one of my favorite food items ever from a vacation I took to New Orleans over a decade ago. Those oysters and soft shell crab po boy is a meal I still daydream about.