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Char Grilled Oysters with Butter and Wine

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My obsession with all things oysters is not a secret. I absolutely love, Love, LOVE them. I love them raw, I loved them steamed, I love them fried, I love them in pasta, I love them char grilled. We are going to focus on the latter here. We just did a recipe recently we called Oysters Picante where we mixed up some warm butter with some garlic, cajun seasoning and hot sauce (which were superb) but pouring butter over hot grill was a little messy and had more than a few flare ups. For this recipe, we made a compound butter and spooned the solid butter onto each oyster before putting them on the grill. And the best part, you can make this ahead of time and use it later. Heck, you could make a huge batch of this butter, use some and freeze the rest and use it 6 months later. 

Char Grilled Oysters with Butter and Wine Ingredients:
2 sticks of salted butter

3/4 cup of seasoned bread crumbs. divided

1 heaping tbsp of minced garlic

1/2 cup finely chopped parsley

1/4 cup white wine

2 dozen oysters, shucked

1 cup fresh grated asiago cheese

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1 lemon

Is there any better white wine for this recipe than one called, “Butter?”
Combine the butter, 1/4 cup of the bread crumbs (reserving 1/2 cup for later), garlic, parsley, and white wine in a bowl and use the back of a spoon or a fork to knead the butter until all the ingredients are mixed evenly through the butter.:

Who wants a heaping spoonful of that? OK, but you will in a bit!
Now let’s shuck our oysters. You will need a shucking knife at a minimum and I would also suggest a shucking glove:

The gear you need for shucking oysters
As someone who jammed one of those seemingly dull shucking knife into the fat part of my thumb on my palm, I can tell you it is painful. Not just the stabbing, but the briny solution on the knife in the wound doesn’t feel great either. The glove will protect your off hand.

After shucking the oysters, spoon a nice mound of the compound butter onto each oyster:

Two down, eight to go! (In this batch)
Now, let’s go get the grill ready. I cranked up my American Made Grills “Muscle” Grill to medium high, which is high on most other grills as this bad boy runs hot, hot, hot (they don’t call it “Muscle” for no reason):

Now the magic really happens
If you’re looking to put that kick ass outdoor kitchen in and need that premium grill to anchor the set up, this is it. First of all, it is indeed American Made as the name states, but also it is just an amazing grill. It can be a gas grill or it can use that gas to ignite charcoal or even better, use the gas to turn wood chunks or even split firewood into the most amazing charcoal in under 10 minutes. I’m not kidding. I absolutely love mine. 

Once the butter starts to melt, sprinkle a healthy pinch of the remaining bread crumbs:

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Breadcrumbs keep falling on my head…
And after those bread crumbs hit that liquid and start soaking up all that oyster juice and butter, then hit it with a nice dose of that freshly shredded cheese:

Romano, Parm, or any other hard grated cheese would work here as well.
For smaller oysters, once they bubble/boil for about 30 seconds, they are done, but these were monsters from Maryland and could go a full 2 minutes before they were cooked through. While they are bubbling on the grill or after they a set on a platter covered in rock salt (which provides a wonderful surface for the oysters to nestle into and stay stable), slice the lemon in half and drizzle the juice over the oysters:

They need just a little acid
How many of these monsters could you eat:

Ready to serve!!
Let’s get a closer look:

Mmmmmmm
And to get an idea of the size of just one:

A little browning is not only allowed but encouraged
The bread crumbs soak up the liquid which captures all that wonderful flavor, the cheese melts across the top to also help bind everything together, and the fire and smoke adds to the flavor profile beautifully. 

If you have any questions or comments, feel free to leave them below or send me an email. 

Save Print Char Grilled Oysters with Butter and Wine Author: Scott Thomas Recipe type: Appetizer Cuisine: Seafood Prep time:  20 mins Cook time:  10 mins Total time:  30 mins   Fresh oysters, shucked and topped with compound butter, sprinkled with bread crumbs and grated cheese, and then char grilled to a briny, savory, buttery perfection. Ingredients 2 sticks of salted butter ¾ cup of seasoned bread crumbs. divided 1 heaping tbsp of minced garlic ½ cup finely chopped parsley ¼ cup white wine 2 dozen oysters, shucked 1 cup fresh grated asiago cheese 1 lemon Instructions Combine the butter, ¼ cup of breadcrumbs, garlic, parsley, and white wine Knead the butter with the back of a spoon or fork until the ingredients are blended through Place a tablespoon of the compound butter onto each shucked oyster Prepare the grill for high heat grilling Set each shucked oyster on the grill Once the butter starts to melt, sprinkle a fat pinch of breadcrumbs onto each oyster Then do the same with the freshly grated cheese Slice the lemon in half and drizzle the lemon juice over the oysters With smaller oysters, 30 seconds of the oysters bubbling/boiling and they are done These are really big oysters and took a full two minutes of bubbling/boiling Remove from the heat and place on a pan of rock salt and serve
 
 

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Author informationScott ThomasScott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.

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By: Scott Thomas
Title: Char Grilled Oysters with Butter and Wine
Sourced From: grillinfools.com/blog/2021/04/01/char-grilled-oysters-with-butter-and-wine/
Published Date: 04/01/21

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Strip Steak Tacos Recipe – How to Cook New York Strip Steak Tacos

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Strip Steak Tacos Recipe – How to Cook New York Strip Steak Tacos

Strip steak makes an excellent meat for fajitas. These fajitas are easy to prepare and require little clean-up. The steak is already seasoned, so you don’t need to marinate it before cooking. You can even freeze it for 30 minutes before you start cooking it.

If you plan on frying or baking the steak in tortillas, you should first marinate the steak before you begin cooking it. The marinating process will make it tender. Also, top sirloin steak is more tender than bottom sirloin. You can also purchase beef tenderloin, but it is more expensive than the other cuts.

First, heat a large skillet over medium heat. Add the onions and peppers. Cook until they are soft but not browned. Once they are soft, add the steak and stir-fry until it is no longer raw. Remember that the steak doesn’t need to be cooked all the way; it will finish cooking when you add the vegetables.

Strip steak is a great option for fajitas because it has a great flavor and is easy to cook. Whether you want to use it in a taco or as part of a fajita, strip steak is easy to prepare. You can grill it to your liking and then serve it with grilled vegetables. You can even add your favorite toppings to it.

Once the steak has been marinated, you can cook it on a hot grill or cast iron skillet. For medium-rare steak, you should cook it for about four minutes per side. If you don’t have a large enough skillet, you can cut the meat into thin strips.

In addition to flank steak, you can also use skirt steak for fajitas. Skirt steak is tougher than flank steak and requires more time to cook. It is also tougher to chew, but the flavor is more intense than that of flank steak. It can be served with grilled vegetables, salsa, and cilantro.

Strip steak is a higher-end cut of beef. It is made from the short loin subprimal and comes with the backbone, but the backbone is usually removed. The more marbling, the higher the quality. As a result, strip steaks are one of the most expensive cuts of beef.

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How to Prepare Crusted Steak With Lemon Butter Steak Sauce

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How to Prepare Crusted Steak With Lemon Butter Steak Sauce

Crusted steak is a popular dish at steakhouses, which is easy to make at home. You can grill or bake it, depending on your preference. First, you need to bring the steak to room temperature. Then, mix the crumbs with herbs and sprinkle them over the meat. Cook the steak until it is cooked to your liking.

When cooking steak, use a thermometer to check the temperature. The internal temperature should be at least 150°F. You can also add sea salt, if you want to. Continue to cook the steak until it reaches a perfect medium rare or well-done level. When you’re finished cooking your steak, you can move it to the cool side of the grill away from the coals. It’ll finish cooking slowly over gentle heat, ensuring that it is just right.

After heating the steak, prepare the butter. You’ll need it for the final crust, which helps with the magic char. If you don’t like butter, you can use beef tallow or butter alternatives. You can also brush the steak with melted butter on one side, then the other side. Remember to turn the steaks every few minutes to achieve the final crust. If you’re not careful, you may end up with a burnt steak.

Peppercorns are also an essential ingredient for the crust of the steak, as they add additional flavor and texture. Crushed peppercorns can be crushed using a rolling pin, mallet, or spice grinder. You can also include tomato or balsamic vinegar to the mixture. If you have a conventional grill, you can use this method to cook steak on it.

If you’re looking for an easy way to prepare a steak with a crispy crust, you’ll want to try a Parmesan Crusted Steak. The combination of spices, herbs, and cheese in this recipe transforms the steak dining experience. Serve it with grilled vegetables and a glass of red wine to make the most out of it.

Another easy method for preparing a crusted steak is by using blue cheese. It adds a bit of texture to the steak and also helps bind the ingredients together. It also pairs well with balsamic-glazed caramelized shallots, which add a nice balance of flavors.

To prepare the steak crust, you first need to make sure you have a skillet large enough to accommodate the steak. After that, you can place the steak in the oven for a few minutes to get the bottom part of the steak hot. Once it reaches the desired temperature, it should rest for about five minutes before serving.

When preparing a steak crust, you should always consider the cut of beef you’re using. It’s important to choose a cut with the right fat and lean meat. You may also want to make the steak as thin as possible to reduce the risk of it being overcooked.

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Hawaiian Steak Recipe and Houston’s Hawaiian Ribeye Recipe

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Hawaiian Steak Recipe and Houston’s Hawaiian Ribeye Recipe

Hawaiian steaks are made with tender slices of beef, juicy pineapple, and sweet mini peppers. These ingredients are marinated and grilled until tender. Hawaiian steaks can be served with potatoes, fresh vegetables, and a simple salad. If you’re looking for a fast and easy dinner idea, Hawaiian steak kabobs are a great option.

To make Hawaiian steaks, you’ll need Hawaiian seasoning salt. This seasoning mix contains ‘alaea salt, garlic, onion, and ginger powder. It’s best if you apply the seasoning mix to the steaks at least 20 minutes before grilling. You can use Hawaiian seasoning salt for steaks, chicken, fish, and vegetables. Just remember to apply it liberally.

Hawaiian steaks can be cooked using a grill or on a barbecue grill. This method results in a juicy center and charred edges. The meat is best grilled in Hawai’i. Once you’ve cooked the beef, it can be stored in an airtight container for three to four days.

To prepare Hawaiian steaks, start by marinating the steak. You can use soy sauce, pineapple juice, apple cider vinegar, and garlic. Then, pour the marinade over the steaks and let them marinate for at least a day. You can also make the compound butter ahead of time and use it to cook the steaks.

Before grilling the steak, you should season it well on both sides. Heat a cast-iron pan on medium-high. Cook the steak for about two minutes on each side. Once finished, remove the steak from the grill and refrigerate it. Once the steak is cool, remove the excess fat.

To grill Hawaiian steaks, heat up a grill to medium-high or high. Grill the steaks until desired degrees of doneness are reached. The internal temperature of the steak should be 130F for rare steaks and 140F for medium-rare steaks. After the steaks are ready, you should transfer them to a cutting board and cover them with aluminum foil. Let them rest for 5 minutes before slicing.

The meat used in Hawaiian steaks is usually made from Spam, which is widely mocked on the mainland. It’s also served with pineapple. Spam is eaten in about a third of U.S. households and was the winner of a state fair recipe contest. One Hawaiian state fair recipe even turned Spam into a nacho burger.

Did you miss our previous article…
https://amazinghamburger.com/cooking-tips/pork-chop-with-mushroom-sauce-for-pork/

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