Fresh Oysters with Charred Mignonette

A New Year is upon us! Ring it in alongside the All Things Barbecue family with Fresh Oysters on the half shell and a Charred Champagne Mignonette. Cheers!
Full recipe: https://www.atbbq.com/thesauce/charred-oysters-charred-mignonette/

[Music] [Music] Hey I’m chef Tom a tbq you guys know Happy New Year just kickin it today you know we’re at public at the Brickyard and having a little sit having a little sip just kind of reflecting on the year we had a year we had a big year feel like we’ve been turning out these recipes left and right you guys know you’re cooking them looks good added chef Brit to the team what up Brit [Music] I’m tired though a little bit tired I think we got one more in us though not gonna leave you hanging I appreciate you guys so much you’re watching your cooking you’ve done a great job so this one today we’re gonna make it easy this is fresh oysters which hardman you nut let’s get it well for me there’s no better way to ring in the New Year than with some fresh oysters and some bubbly so today we’re gonna be making those fresh oysters with a charred champagne mignonette now Acer’s and mignonette are one of those classic French pairings and it’s nothing to be intimidated by mignonette is a really simple sauce it’s essentially just vinegar black pepper and shallots now we’re gonna bring some fire into the recipe by charring off our shallots and that’s the very first thing we need to do with this recipe when I told you guys this was gonna be easy I meant it we’re not even using a grill today all we’ve got is a chimney starter here a little fire starter underneath let’s get that lit up all right so we’re just gonna load that up with some lump charcoal and let it get started all right guys it’s about ten minutes and our grill grates are super hot on top of the charcoal fire here I’m just gonna take this paper off the surface of the shallots and then we’re gonna go right on to the grill grate and we’re just gonna roll these around on here to get a little bit of char all we’re looking for is that flavor from the charcoal itself we don’t need to fully cook these we just want to get a little bit of color on them so we’re getting some really nice char on these here they’re starting to soften up a little bit which is fine that’s not gonna hurt anything and you can see how that outsides turn yellow a little bit just from the smoke that’s going on there and they turn these one more time but they’re almost done all right you just have all the color we need let’s snag them off of here well these shallots have finally cooled down enough for us to chop them up to make our mignonette sauce now mignonette sauce usually uses a raw shallot but of course we like to grill everything and beyond that you can really get a lot of flavor out of the charred not just the chart itself but as the sugars caramelize during that charring process so we’re gonna treat this just like an onion here we’ll dice it up nice and small superfine pieces we want to include some of that char in the sauce itself it’s gonna lend a lot of flavor so we’ll throw these in our bowl we’re gonna build our mignonette sauce here in this bowl now for the mignonette sauce I told you guys we need a little bit of vinegar so today we’re gonna be using champagne vinegar because New Year’s Eve I’m gonna add about 1/2 cup of vinegar in here and that third ingredient that we have to have for a mignonette sauce is some fresh cracked black pepper also just gonna do a splash of a little bit of hot sauce here we’ve got the killer hogs hot sauce this is not necessary but totally delicious and goes right along with the flavor profile that we’re going for all right we got the char from the shallots we’ve got a little bit of that vinegar pop we’ve got a little bit that black pepper everything’s there hot sauce a little heat we just need a little champagne just a splash couple tablespoons there let’s get the homies together and eat some oysters we’ve got a handful of East Coast oysters today this is a Chesapeake Bay so what we’re gonna do is take our little oyster knife don’t try to use anything else please just just get yourself a little oyster knife it’ll be the safest possible way if you cover that up with the towel you’re less likely to hurt yourself and then you’re gonna find this hinge at the skinny side of the oyster insert the knife just a little wiggle wiggle wiggle and it’s gonna pop open and you’re gonna continue to just kind of move that knife back and forth now the oysters attached on the top and the bottom so take that knife and slide it across the top there and then take your knife and slide it across the bottom if you really want to get fancy do a little flip on your oyster but look at all of that liquor in there that’s salty juicy brine goodness this is the reason why we don’t need any assault in our mignonette all right let’s get a taste before we get everybody in here just a little spoonful of our mignonette on top so fresh so briny I love that acidic pop from the mignonette just a touch of char but it’s cold it’s chill I mean this is how I want to spend New Year’s Eve with my homies eating oysters all right we’re gonna just tray these up here a little bit of rock salt it’s a great idea great way to be able to display these without them tipping over and losing all of that juice just snug up those guys right in there yeah you’re gonna spend a little time shucking some oysters but your loved ones are gonna appreciate it thank you guys so much for watching it’s been a fantastic year and we appreciate all of you who are following along and cooking at home I want to wish you a great 2020 Happy New Year’s from the entire ATB BQ family some [Music] cheers guys come check us out at ATT BB q comm we’ll see you next year all things BBQ where BBQ legends are made