Yay, we're finally going on a long camping trip this weekend
with friends. We're staying at an RV park right on Hood Canal
where you can pick fresh oysters. Picking is easy, I've done
it tons of times as a kid. But the cooking method that my friends
plan to use is new to me. Rather than grilling in the shell
(which just begs for shell bits in your oyster, IMO), they
shuck 'em, put them in muffin tins with butter and seasonings,
then stuck them on the grill. Serve with Tabasco. Sounds yummy,
and Buddy (DS-9) had them on a previous trip that I missed, and
ate at least a dozen from what I was told. And this is a kid that
wouldn't touch oysters in the past, so they must be good. ;-)

Other food will include hot dogs, hamburgers, macaroni salad,
etc. Standard stuff, but it should taste extra good out in
the fresh air...

--
Jani in WA

"Little Malice" wrote in message
...
Yay, we're finally going on a long camping trip this weekend
with friends. We're staying at an RV park right on Hood Canal
where you can pick fresh oysters. Picking is easy, I've done
it tons of times as a kid. But the cooking method that my friends
plan to use is new to me. Rather than grilling in the shell
(which just begs for shell bits in your oyster, IMO), they
shuck 'em, put them in muffin tins with butter and seasonings,
then stuck them on the grill. Serve with Tabasco. Sounds yummy,
and Buddy (DS-9) had them on a previous trip that I missed, and
ate at least a dozen from what I was told. And this is a kid that
wouldn't touch oysters in the past, so they must be good. ;-)

Other food will include hot dogs, hamburgers, macaroni salad,
etc. Standard stuff, but it should taste extra good out in
the fresh air...
--
Jani in WA

You might want to check this Boston Globe story in today's food section with
Jasper White's tips on grilling seafood:

ttp://www.boston.com/ae/food/articles/2007/05/23/grilling_to_perfection/

Me, I'll take my oysters raw!

Felice

"Little Malice" wrote in message
...
Yay, we're finally going on a long camping trip this weekend
with friends. We're staying at an RV park right on Hood Canal
where you can pick fresh oysters. Picking is easy, I've done
it tons of times as a kid. But the cooking method that my friends
plan to use is new to me. Rather than grilling in the shell
(which just begs for shell bits in your oyster, IMO), they
shuck 'em, put them in muffin tins with butter and seasonings,
then stuck them on the grill. Serve with Tabasco. Sounds yummy,
and Buddy (DS-9) had them on a previous trip that I missed, and
ate at least a dozen from what I was told. And this is a kid that
wouldn't touch oysters in the past, so they must be good. ;-)

Other food will include hot dogs, hamburgers, macaroni salad,
etc. Standard stuff, but it should taste extra good out in
the fresh air...

--
Jani in WA


I'm assuming you get larger oysters somewhat like the oysters
we get in the S.F. Bay Area. I shuck them round side down with an oyster
shucker[crucial], being careful to preserve the oyster liquor,
cover the top with seasonings and, and grill over charcoal.
This bathes the oyster as much as possible in the oyster liquor, keeping it
from
drying out, and adding flavor. I've never had the problem with shell bits
using the shucker[a paring knife length blunt tool that gently pries the
shell open.
I'm jealous,

Good Luck,

Kent

On Wed, 23 May 2007 17:25:13 GMT, unge (Little
Malice) wrote:

Rather than grilling in the shell
(which just begs for shell bits in your oyster, IMO)

How on earth does that happen? I've never had that experience.

--
See return address to reply by email

Little Malice wrote:
they
shuck 'em, put them in muffin tins with butter and seasonings,
then stuck them on the grill. Serve with Tabasco.

Oh, man. Yum.

Serene

I'm assuming you get larger oysters somewhat like the oysters
we get in the S.F. Bay Area. I shuck them round side down with an oyster
shucker[crucial], being careful to preserve the oyster liquor,
cover the top with seasonings and, and grill over charcoal.
This bathes the oyster as much as possible in the oyster liquor, keeping it
from
drying out, and adding flavor. I've never had the problem with shell bits
using the shucker[a paring knife length blunt tool that gently pries the
shell open.
I'm jealous,

Good Luck,

Kent



Maybe a stupid question, but what do oysters taste like that have been
grilled? Are they similar to other shell fish like clams or mussels? I
don't think I've ever had an oyster.

Ducking now!
--
Caryn
Caryn Nadelberg - Mommy to Sam and Queen of the May
www.carynen.blogspot.com

Caryn Nadelberg wrote:

Maybe a stupid question, but what do oysters taste like that have been
grilled? Are they similar to other shell fish like clams or mussels?

Similar texture but sweeter.

I don't think I've ever had an oyster.

How about a pearl necklace?

Sheldon Nacre

Caryn Nadelberg wrote:


Maybe a stupid question, but what do oysters taste like that have been
grilled? Are they similar to other shell fish like clams or mussels?
I don't think I've ever had an oyster.

Ducking now!

Oysters completely firm up on the grill - no "snot" present. Their texture
is more like a steamed clam - maybe a little meatier. (So for those folks
who hate the texture of oysters, try them grilled and you'll totally change
your mind.) I love them grilled! We used to pop open the shell, so
essentially it's an oyster on the half-shell, spoon on some melted garlic
butter, toss on a few chives, add a dash of chili pepper water and cook
away. (Of course, I'd never add the chili pepper water to mine. g )
Delicious, though!

kili

kilikini wrote:
Oysters completely firm up on the grill - no "snot" present. Their texture
is more like a steamed clam - maybe a little meatier. (So for those folks
who hate the texture of oysters, try them grilled and you'll totally change
your mind.) I love them grilled! We used to pop open the shell, so
essentially it's an oyster on the half-shell, spoon on some melted garlic
butter, toss on a few chives, add a dash of chili pepper water and cook
away. (Of course, I'd never add the chili pepper water to mine. g )
Delicious, though!

kili


We might have to try them! I think the garlic butter and chives will
definitely be the way to go.

--
Caryn
Caryn Nadelberg - Mommy to Sam and Queen of the May
www.carynen.blogspot.com

Caryn Nadelberg wrote:
kilikini wrote:
Oysters completely firm up on the grill - no "snot" present. Their
texture is more like a steamed clam - maybe a little meatier. (So
for those folks who hate the texture of oysters, try them grilled
and you'll totally change your mind.) I love them grilled! We used
to pop open the shell, so essentially it's an oyster on the
half-shell, spoon on some melted garlic butter, toss on a few
chives, add a dash of chili pepper water and cook away. (Of course,
I'd never add the chili pepper water to mine. g ) Delicious,
though!

kili


We might have to try them! I think the garlic butter and chives will
definitely be the way to go.

Glad I could help!

kili

One time on Usenet, Serene said:
Little Malice wrote:

they
shuck 'em, put them in muffin tins with butter and seasonings,
then stuck them on the grill. Serve with Tabasco.

Oh, man. Yum.

Yeah. Unfortunately, I couldn't eat any. Our trip (last weekend)
coincided with my having some kind of virus that's going around;
upset stomach, fatigue, etc. I could barely even look at the
oysters, let alone eat any. I mostly nibbles on sandwiches while
we were there. We did have a lovely time, but I wish I'd felt
better.

We're getting together with the same crowd tonight, for BBQed
ribs. Thankfully, my stomach is better now... :-)

--
Jani in WA