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John's Oysters

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Working Class Spearo
Mar 17, 2002
A quick way to do a mess of shellfish :D

place fresh oysters on BBQ untill they open. do not over cook.

prep oysters in the half-shell
add a few dashes of favorite hotsauce (I like Frank's Redhot)
add one tablespoon of grated Asiago cheese
place back on BBQ untill cheese is melted.

eat with a fork right off the shell. ENJOY.
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have you tried using Smack My Ass and Call Me Sally Hot souce?
just make sure you have lots of ice cold beer handy to put out the flames
I like FLAVOR, not hemroids on my tounge thanks :D

I like Dave's insanity when i make chilli, or anything Harbenero based. since the only time I make oysters when we have the girlys over for a BBQ I try to keep them mild. ;)
sounds very tasty!

I'll try it soon!

you meant this oyster right?


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most of the time -if not a insert a small knife and twist. make sure not to over cook them :D
I'm used to eat them raw! If they don't open how long should I wait till I take them off the fire! :duh
what will I do If I only bring one and this one is from the misfortunate few that doesn't open? :duh :D
I never make these unless I have two dozen or more - they go down way to fast :D
I just got a sack at the marina this week. $20 bucks for a sack straight off the boat...cant beat that with a wiffle ball bat! In fact, my lovely wife is down stairs frying some for oyster po-boys...thats how we do it in the dirty south.

Oh yeah...a sack work out to about 300 or so oysters. Thats alot of aphrodesiac....
if you don't walk with a limp tomorrow I will know the rumors about oysters arn't true :D

wanna post the script for an Oyster Po-Boy? always up for a new shell fish dish!
So . . . try my Bwana Walt's Safari Hot Sauce on them. It's in the Prawns Mozambique thread. Works a treat on grouse, too.