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twinwillow
May 24, 2012 02:22 PM
Not any great help but, they're a very popular preparation for oysters in Northern California.
They get some really big ones from Tomales Bay. -
porker
May 24, 2012 12:59 PM
HA!
Was in NO for the first time last fall. Didn't get to eat at Acme, but ate quite a bit of oysters across the street at Felix's. Was also the first time trying grilled oysters.......WOW!
Alas nobody does it in my neck of the woods either.
Its easy to do at home and its not: if your local fishmonger does not shuck, its up to you. I don't mind shucking, but its somewhat of a chore to shuck 5-6 dozen. Not only that, once grilled up, they disappear in 5 minutes, understandable, but it seems like alot of work for 5 minutes of eating...
I prefer on live charcoal. I add some white wine to the garlic/butter mix and sprinkle the parm only towards the end of grilling.
I've seen a coupla places on-line that sells frozen, shucked oysters on the half shell, but never tried them. They might take the sting outta shucking (but may also suck....)
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I had some at Ellerbe's in FW last year that were excellent. I'm not sure how frequently they're on the menu, as it changes often. In my few visits there they've always had oysters and always some creole references throughout the menu too.
I'm with Jon, do 'em at home. I fill a big cast iron skillet with kosher salt so they stay upright and don't spill (easy for serving too). If you're cooking over hardwood/charcoal they pick up a great flavor rather quickly.
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re: demigodh
Wow, couldn't disagree more on Dodies chargrilled oysters - one of my favorite appetizers in town. Sure, they aren't on the same level as Drago's, but I'm a big fan. Of course I've only had them at the original location on lower greenville. I know that the food quality at Dodies' other locations not nearly as good.
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not sure who serves good ones, but this is one of the EASIEST things to do at home. you can do on grill or on broiler. get your local friendly fishmonger to shuck the oysters, then add a combination of butter, parsley, garlic, parm and crushed up saltines. cook for 3-5 min TOPS.
