Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Oysters !! YAY !!!

Gone are the days when I had easy access to the sweet oysters of Maryland's Chesapeake Bay but all is not lost as I just discovered a wholesale grocer in my area that will ship them in.

Picking up a quart of nice selects this thursday ,Gonna make up a nice oyster po' boy when they arrive.
Oyster stew , raws and sammies are the extent of my cooking exp. with them so I'd enjoy reading any simple recipes that you may care to share. Oysters rockefeller are to die for but honestly a bit above my pay grade in that sort of prep.

Thanks, OJG.

we do oysters in the oven when we get them from a jar.put them in a muffin pan. broil until they start to curl,just take a minute or so,add butter garlic and a little fresh parmesan. heat until cheese melts.

Hog Island Oyster Co. in Marshall if your ever on the Northern Left Coast near Tomales Bay here in Kalifornia. It’s our go to spot several times a year for the mollusks.

They have a very scenic picnic area were you can have a bbq right on the spot after purchasing your bucket of bivalves.

Do you chew the raw ones or just swallow them?

It’s more like two or three bites depending on size. Only because I enjoy the taste of the nectar. I never understood the point of just slurping them straight down the gullet like a pelican especially given the cost per pound of the meat.

Yeah, that why I was asking.

I have never had a raw oyster, but I did not understand the idea of swallowing it whole.

I only do that with the first bite of a too hot pizza when I am drunk. You never seem to think maybe you should spit it out.

Swallow it and limit the burning to 2nd degree.

I plead the 5th on drunk eating. Past indiscretions of youth notwithstanding.

I can't do them cold,once they are heated i'll eat as many as I can hold.

Oysters are a favorite, on the half-shell with lemon and chopped shallots and vinegar, deep fried or oyster stew....

Good find! Raw and fresh on the half shell is my favorite. I love how the oysters from different places taste like the ocean habitat they're from. My favorites are from Matunick Oyster Bar for the east coast and The Oyster bar on the west.

That being said, an oyster Poboy is a wonderful thing especially when half shell isn't available. Remoulade sauce is traditional but I have to think a Romesco sauce might work really well too and has less prep.

Egg dip, fine cracker crumbs, HOT grease, plate, stomach.

Oysters on a PO Boy too but have not found the proper bread in Nashville area ecept on "store bought" PO Boys.

Mmmm..... oysters.

I can drive 20 minutes to an oyster farm and stock up, but they still don’t touch the oysters from my buddies beach on the Hood Canal.

I love a briny, salty oyster.

Ate at least 4 or 5 dozen over the last week. Probably 3 times that many clams.

Life is good.

If not raw, try charcoal roasted. Crack them and put on hot charcoal fire on half shell. As they get close to done mop them down with a mixture of melted butter, garlic, lemon, Worcestershire, hot sauce, salt and pepper. Finish with a sprinkle of Parmesan cheese. Full disclosure; my attempt to copy dragos restaurant in New Orleans. Mine are good. Their’s are great.

I like them over a grill just long enough to spit. They are kinda “half cooked” at that point.

Fanciest I get with toppings is a spot of hot sauce and maybe a squeeze of lime.

I love them anyway I can get them, which is pretty rare up here. One local restaurant has them. One of the ways they serve them is "Bienville", which may be a term unique to that restaurant. Bake in a half shell with cheese and a sauce on top. Incredible.

I am a fan of oysters myself. I think the freshest ones are always the tastiest ones! When I was in college....well many years ago...I would buy them by the sack and then shuck them into a gallon pickle jar for consumption. One of the benefits of going to LSU back in the day!

Oysters Bienville have been around for a looong time, as have Oysters Rockefeller. I guess I like them all, but probably like them fried the least. On a half shell is easy and hard to beat!!

Month with an "R"? April is really pushing it.

Thinkin' the same thing but come Thursday I'm picking up a quart of selects for the frying pan.

Fingers crossed

I love 'em all, eat 'em any way I can get them.

The "R" month thing dates way back to when they shipped oysters in barrels on trains. With our modern shipping and refrigeration methods, there is no such restriction.

I'll be in NOLA next week for business and promise I'll eat 2-3 dozen.