Looks good, Ive been making this almost exact recipe for years. As soon as the edges of the shell start to show brown, then pull them. Hit them with fresh lemon and parsley and serve with a crusty bread with the same treatment.
I so want to try this! Would you be able to do more videos on the kettle? I’m on the fence for which grill to get and the kettle is one of the few I’m thinking about. :) keep rocking the videos James!
This brings back good memories from my childhood in Florida. It was a common event in my family to buy a bushel bag and either eat them raw or steam them in their shells on the grill. Served up on saltine crackers with a touch of cocktail sauce on top was pretty tasty. We all learned how to shuck an oyster. From obsessionally watching your videos, we bought the Junior and it well serves our purposes. My husband and I are in our late 60’s, yea what’s age? Great size for the two of us and we have had no issues serving up to ten. Find it really holds a lot of food. It’s been interesting to learn a new skill set, thanks to your very detailed vids. Oh, and when you bought the solo stove which I had been eyeing? Your seal of approval made it become a must have too. We love the Bonfire and the Junior!
Oh wow!!! I just bought some oysters while feeling adventurous. But then chickened out that night. Will definitely be trying this recipe!!! So excited!
One of my favorite things to eat. Living on the Louisiana coast we can go get the oysters from the beds and shuck em right on the boat. Ah! living in Paradise!
Great video and demo. I've made this recipe, and at least on a Weber, there was a lot of the butter to clean up on the side of the bowl when I was done.
I did about 4 dozen oysters on my Kamado Joe (as the prime rib rested) a couple years ago for my parents 50th anniversary. They were a hit. Steven Raichlen had some great content on it. And yes the more you shuck, the easier it gets
Man, I got some fresh oysters to chargrill for Super Bowl Sunday. Thanks for the video, I’ve done oysters before but never that liberal,with the butter. Cannot wait to try that.
Great video as always James. If you feel like a challenge, take a look at The Scott Rea project and debone a Chicken. I've done 4 in the last few weeks and even deboned our Turkey for Xmas day. I find it oddly relaxing for some reason. Keep up the good work.
I know you've mentioned it before, the phenomena of not tasting a lot of smoke on your food the day of but tasting it the next day...once I heard you say that I realized that absolutely has happened to me!
100%. it took me a long time to accept that as I have been pretty sold on low spark under ignition fuel as the most important criteria (which I still love) but at the cost sometimes of food others want to eat, it’s worth paying attention too
Hey James, a little bit off-topic: do you think that Toronto/Ontario is kind of open again in June this year? Like visiting from Europe without having to go in quarantine and stuff? Thanks and as always, keep up the good work!
i would do the big one. it lights the coals twice as quick and has more distance from the fire which is nice. the SV gun is good for a more gentle ignition, and control for searing
I’m not even an oyster fan and I loved this video. Looks so dangerous with that knife though…..and had a good laugh at the “try not to spill the liquor as I spill the liquor comment”. Maybe I’ll try these one day.
Love that we have a trend going for a variety of proteins. Beef is always a favorite but prices are so high right now. Til next time - signed new official member of peta
Don't feel bad about waiting so long to do the oysters. It was a week before Christmas when I found Al's two Oyster cooks. I nearly 70 before I did my first smoked oysters, why did I wait soooo long?
Since doing this I found an even easier way. just toss them right on the grill and in about 90 seconds they pop either all the way or partially open and then you can shuck the remaining bit easily with heat proof gloves. makes it much much much simpler and faster than what i did here
I was edge of my seat hoping you didn’t stab your hand while shucking! Awesome video, need to figure out how to trick my girlfriend into eating trying oysters now.
@@SmokingDadBBQ My mum did steam them I think. I was sick for several days. I don’t miss them much, to be honest. I never developed a taste for them before this incident. Funnily enough, my dad, who does like them had some a few years ago and also got sick. Since then, my mum (who dislikes seafood in general) has red-carded them permanently off the menu. There’s nothing whatsoever wrong with your recipe. To anyone who enjoys them, I say Bon appetit. I might be tempted to apply the method to scallops in shell or perhaps giant green lipped mussels… but not oysters.
i would suggest this timing fit as an appetizer, if you reverse seared a steak you could easily fit this in the middle of the reverse sear and then have the meal come together
Hey James, been following your channel for a while now. If I may, just live and let live. There's no reason to bash vegans. Ppl have their convictions and their reasons. A bit disappointed that you'd go there to be honest...
My friends channel (Al) is about cooking animals that eat grass (like cows, lamb etc.). I am not bashing vegans as I have several family members who are committed to this lifestyle nor is Al and his channel.
"and THIS happened" is a cheap, click-bait ploy. Seems you've migrated from providing useful content to mostly surreptitious sales pitches for commissions which you are 100% entitled to do. Unsubbed.
the title of this video is “ I TRIED grilled oysters for the FIRST time (Shucking & Grilling) ... Wish I hadn't waited this long” I’ve never shucked or grilled oysters. what title do you feel is more accurate and less click bait then me describing exactly what this video is about?
@@SmokingDadBBQ When I clicked the Notification Bell TH-cam displayed "Smoking Dad BBQ uploaded: I TRIED making grilled oysters for the first time and THIS happened!" If that was them and not you I apologize.
Such an amazing video James! I’m so excited that you’ve added this to your repertoire. And thanks so much for the shout-out!
thanks so much for the crash course. this was fun
Great educational video and collaboration guys! On my list to try!
Awesome - great to see you both working together. I enjoy both your channels - See - Team Red and Team Green can get along !!!!!
@@jdhayes all part of the same family
I did my first Oyster grill for Xmas 2021!
Looks good, Ive been making this almost exact recipe for years. As soon as the edges of the shell start to show brown, then pull them. Hit them with fresh lemon and parsley and serve with a crusty bread with the same treatment.
Yea it is time for me to do them again. Thanks for bringing this back to the front again!
Definitely going to give this a try very soon. As usual, you do a great job of teaching and keeping everything interesting.
thanks so much
Loll "put some more butter in"....I AGREE! Yes lots of work but so good! Thanks!
Right?!
Great Collab, Love Al's channel. Will have to try this soon,
Hope you enjoy
Thanks, Justin!
Awesome job James. Your show is very polished, an easy watch. That said. I'd love for you to re-visit Oysters in the summer. Cheers man.
Deal!
I so want to try this! Would you be able to do more videos on the kettle? I’m on the fence for which grill to get and the kettle is one of the few I’m thinking about. :) keep rocking the videos James!
Will do. Got some kettle wings coming out soon
Love the oyster jokes 😂 laughed so hard I pulled a mussel. Hey gottem
hahahahaha
I see what you did there......lol :-)
I’ve been waiting for a video like this!!!!!! You’re a mind reader!
Thanks Steven! Much appreciated, hope you had a good new year
Great video, I grew up on the coast and never thought about grilling oysters!
i still like raw better but these were good
This brings back good memories from my childhood in Florida. It was a common event in my family to buy a bushel bag and either eat them raw or steam them in their shells on the grill. Served up on saltine crackers with a touch of cocktail sauce on top was pretty tasty. We all learned how to shuck an oyster.
From obsessionally watching your videos, we bought the Junior and it well serves our purposes. My husband and I are in our late 60’s, yea what’s age? Great size for the two of us and we have had no issues serving up to ten. Find it really holds a lot of food. It’s been interesting to learn a new skill set, thanks to your very detailed vids. Oh, and when you bought the solo stove which I had been eyeing? Your seal of approval made it become a must have too. We love the Bonfire and the Junior!
Oh wow!!! I just bought some oysters while feeling adventurous. But then chickened out that night. Will definitely be trying this recipe!!! So excited!
Hope you enjoy. I got a tip that you can skip the shucking as they will pop open with the heat, then you can add the toppings
One of my favorite things to eat. Living on the Louisiana coast we can go get the oysters from the beds and shuck em right on the boat. Ah! living in Paradise!
Great video and demo. I've made this recipe, and at least on a Weber, there was a lot of the butter to clean up on the side of the bowl when I was done.
i didn't have much mess, the ceramic plates and fire took care of the mess. didn't think about that with metal
4:50 misspelled cooking. Great video! I want to try it!
doh
The Drago’s recipe is the best! Look forward to making this on the KJ.
so good
I did about 4 dozen oysters on my Kamado Joe (as the prime rib rested) a couple years ago for my parents 50th anniversary. They were a hit. Steven Raichlen had some great content on it. And yes the more you shuck, the easier it gets
someone gave me a tip saying that they will pop on their own under the heat, might try that next time as that sounds easy
Man, I got some fresh oysters to chargrill for Super Bowl Sunday. Thanks for the video, I’ve done oysters before but never that liberal,with the butter. Cannot wait to try that.
Hope you enjoy
Great video👍 you can save the liquor/juice and add when put on grill , or rest them on an individual mound of table salt to save any spillage.
Great tip!
Eaten at Drago's and had those oysters. So excited to try this. Big Joe's on high, oysters shucked, I'm going in!
So good!
Looks amazing thanks :) :)
Great video as always James. If you feel like a challenge, take a look at The Scott Rea project and debone a Chicken. I've done 4 in the last few weeks and even deboned our Turkey for Xmas day. I find it oddly relaxing for some reason. Keep up the good work.
Thanks, will do!
My wife is from New Orleans and Dragos is my absolute FAVORITE place to get them!!!!
thats awesome!!!
I know you've mentioned it before, the phenomena of not tasting a lot of smoke on your food the day of but tasting it the next day...once I heard you say that I realized that absolutely has happened to me!
100%. it took me a long time to accept that as I have been pretty sold on low spark under ignition fuel as the most important criteria (which I still love) but at the cost sometimes of food others want to eat, it’s worth paying attention too
Hey James, a little bit off-topic: do you think that Toronto/Ontario is kind of open again in June this year? Like visiting from Europe without having to go in quarantine and stuff? Thanks and as always, keep up the good work!
i certainly hope so, its been nuts over the past 2 years
@@SmokingDadBBQ I just booked a 16 day long trip to Toronto for me and my family so let’s keep our fingers crossed 😅
James I’m thinking of buying a grill blazer for my classic 2 which size do you recommend
Thank you mark.
i would do the big one. it lights the coals twice as quick and has more distance from the fire which is nice. the SV gun is good for a more gentle ignition, and control for searing
Those looked great. Do you think you could make smoked oysters that taste better than canned?
I think fresh would always taste better than canned
I’m not even an oyster fan and I loved this video. Looks so dangerous with that knife though…..and had a good laugh at the “try not to spill the liquor as I spill the liquor comment”. Maybe I’ll try these one day.
hahaha its definitely something that made me appreciate those who make it look like a breeze
James my mouth was watering watching you eat those delicious oysters.
So good
Love that we have a trend going for a variety of proteins. Beef is always a favorite but prices are so high right now. Til next time - signed new official member of peta
haha thanks Chad
Awesome cook. You have to get that Outset cast iron oyster cooking/serving tray (same one in Al’s video)
Keep the seafood coming.
that would be great, i am trying them again today but without shucking since people say they will pop open and save that step... that would be awesome
Let us know how they come out
@@mikebrennan3451 it was way easier. They popped in under 2 min
First had these at Felix's in NO, yours look very similar except they had a mix of parmesan and panko.
Nice addition
Nice video! Now that you are doing some seafood, you should do a sous vide/grilled octopus video. Turns out excellent!
hmm interesting
My favorite way to eat oysters is on the half shell on the grill! Home run!
So good!
You should check out oysters Rockefeller. Why did you not leave on rack and set it on kamato, easy on easy off. Fireworks are always impressive.
that might have made sense but its my wife cookie sheet and i didn't want to turn it black
They look great!
Thanks so much
If you want to make this easier, buy already shucked oyters from White Stone Oysters (they are superb) and buy the Oyster Bed cooking dish
I found out you can toss them on the grill and they pop open in about 30 seconds, thats easy too
Don't feel bad about waiting so long to do the oysters. It was a week before Christmas when I found Al's two Oyster cooks. I nearly 70 before I did my first smoked oysters, why did I wait soooo long?
Since doing this I found an even easier way. just toss them right on the grill and in about 90 seconds they pop either all the way or partially open and then you can shuck the remaining bit easily with heat proof gloves. makes it much much much simpler and faster than what i did here
Yeah 1st comment! Perfect timing as well, looking to buy a oyster racks! Cheers
Rock on!
I was edge of my seat hoping you didn’t stab your hand while shucking! Awesome video, need to figure out how to trick my girlfriend into eating trying oysters now.
you and me both lol
Why not freshly grate some cheese? Those pre-grated cheese are less fresh and have anti clumping agents that don’t bring anything to the table
Are those oysters from PEI I love oysters from PEI
yes, from these guys - www.maisyspearl.com
This is one I will pass on. Years ago, I got seriously sick on Oysters on Christmas Day…. Not touched them since.
oh no... did you grill them? these are fully cooked and shucked fresh (alive) by me not a store where there is a chance for bacteria
@@SmokingDadBBQ My mum did steam them I think. I was sick for several days. I don’t miss them much, to be honest. I never developed a taste for them before this incident. Funnily enough, my dad, who does like them had some a few years ago and also got sick. Since then, my mum (who dislikes seafood in general) has red-carded them permanently off the menu.
There’s nothing whatsoever wrong with your recipe. To anyone who enjoys them, I say Bon appetit. I might be tempted to apply the method to scallops in shell or perhaps giant green lipped mussels… but not oysters.
Although more than two scallops will be a challenge on the Junior Joe…
I bet it’s cold in 🇨🇦
chilly for sure
👍
thanks Craig
You spelt cooking wrong in your below text
doh 🤦♂️
@@SmokingDadBBQ no sweat just trying to help you out and point it out!!! Nice video!
I watched them cook them on the beach after harvesting them on TH-cam and they don’t open them, just grill and they open themselves
i tried that a few weeks ago, and in 60 seconds on the grill they opened, so much easier
To be honest James going through the entire procedure of getting a Kamado running just for three minutes cooking some Oysters is a non starter
Obviously, you’ve never had chargrilled oysters! Don’t be so negative!
i would suggest this timing fit as an appetizer, if you reverse seared a steak you could easily fit this in the middle of the reverse sear and then have the meal come together
@@SmokingDadBBQ Of course. Just having a silly day mate..
Can't get there. Shucked then slurped is the only way .
agree this is the best, but glad i tried this
those knives are bullshit, too wide and too weak. a 5.00 knife at my seafood place is fine, spent 40 bucks on one of those and bent it first time.
It was my first time shucking, a year or so later agree the $5 option is just fine for this task
*Your eating them wrong!*
You pour the oyster into your mouth with the juice.
haha raw is still my favourite but these are a different kind of delicious
@@SmokingDadBBQ No even cooked oyster you pour the butter sauce.
Hey James, been following your channel for a while now. If I may, just live and let live. There's no reason to bash vegans. Ppl have their convictions and their reasons. A bit disappointed that you'd go there to be honest...
My friends channel (Al) is about cooking animals that eat grass (like cows, lamb etc.). I am not bashing vegans as I have several family members who are committed to this lifestyle nor is Al and his channel.
"and THIS happened" is a cheap, click-bait ploy. Seems you've migrated from providing useful content to mostly surreptitious sales pitches for commissions which you are 100% entitled to do. Unsubbed.
the title of this video is “ I TRIED grilled oysters for the FIRST time (Shucking & Grilling) ... Wish I hadn't waited this long”
I’ve never shucked or grilled oysters. what title do you feel is more accurate and less click bait then me describing exactly what this video is about?
@@SmokingDadBBQ When I clicked the Notification Bell TH-cam displayed "Smoking Dad BBQ uploaded: I TRIED making grilled oysters for the first time and THIS happened!" If that was them and not you I apologize.
@@foodonfire3662 hope to earn you back someday.