Local oyster are raised just up the coast from me. Those that I don't eat raw, I BBQ on the half shell with a Butter & garlic sauce, and a Red Sauce on the other half. I am not sure how they will turn out of the Q220. I am here to get some advice on using my Q220 from you experts. I will have my Kettle on standby if needed. I also like to do mussles, clams and abalone on the grill. Still raining here in Sunny California so hoping to test run my Q220 in the next day or so.
Anyone done Oysters on a Weber Q220
- Thread starter willie
- Start date
I think they will be great on the Q220. I do them on the Performer. Only decision I can see is whether you want to balance the half-shells on the grate - which is what I do - or create a bed of rock salt on a shallow pan and settle the oysters in there to stabilize them.
How do you season your grilled oysters? I like melted butter with a bit of Worcestershire sauce and a couple of dashes of Sriracha or Chipolte Tobasco, then top them with some shredded Italian cheese blend.
Let us know how they turn out!
Pat
How do you season your grilled oysters? I like melted butter with a bit of Worcestershire sauce and a couple of dashes of Sriracha or Chipolte Tobasco, then top them with some shredded Italian cheese blend.
Let us know how they turn out!
Pat
Shaun R
TVWBB Hall of Fame
Please post some pictures when you do Willie. I have done many oysters, clams and mussels on the kettle. One of the sauces I mix is soy sauce, fresh garlic and cilantro. It's always a hit, but this year I will be experimenting with some Schiracha. As for the grate to hold them, I am going to make one from expanded metal like they sell.
I just thought of another idea. I bet a little bacon on them would be incredible!
I just thought of another idea. I bet a little bacon on them would be incredible!
Oyster on half shell (cut the muscle on bottom shell to free oyster from bottom shell)
Couple drops of olive oil on each oyster
Salt and Pepper them lightly
Sprinkle each with small bit of Oregano flakes
Sprinkle teaspoon of bread crumbs on it
Sprinkle Parmesan chez on a little less than teaspoon
Squeeze lemon on all
Add Parsley flakes lightly
Place in Oven try 400 degrees for 10 to 15 minutes
Perhaps 350 degrees will do for 20 minutes
Above time and temp were for an Oven.
I have not done these in my Q220 Yet, I will this weekend on my NEW Q220
When done pull out and squeeze more lemon on and Place a few lemon pieces on serving plate with oysters
garnish with fresh Parsley
Serve with Garlic bread use bread to soak up the juices in bottom of shells
Couple drops of olive oil on each oyster
Salt and Pepper them lightly
Sprinkle each with small bit of Oregano flakes
Sprinkle teaspoon of bread crumbs on it
Sprinkle Parmesan chez on a little less than teaspoon
Squeeze lemon on all
Add Parsley flakes lightly
Place in Oven try 400 degrees for 10 to 15 minutes
Perhaps 350 degrees will do for 20 minutes
Above time and temp were for an Oven.
I have not done these in my Q220 Yet, I will this weekend on my NEW Q220
When done pull out and squeeze more lemon on and Place a few lemon pieces on serving plate with oysters
garnish with fresh Parsley
Serve with Garlic bread use bread to soak up the juices in bottom of shells
Ben Setzer
TVWBB Fan
Willie,
See the post down below in the Recipe section.
Ben
See the post down below in the Recipe section.
Ben
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Pat Smith:
I think they will be great on the Q220. I do them on the Performer. Only decision I can see is whether you want to balance the half-shells on the grate - which is what I do - or create a bed of rock salt on a shallow pan and settle the oysters in there to stabilize them.
</div></BLOCKQUOTE>
Another tip for "stabilizing" oysters and other irregular shaped foods is to make a ring of aluminum foil to set the oysters into.
I think they will be great on the Q220. I do them on the Performer. Only decision I can see is whether you want to balance the half-shells on the grate - which is what I do - or create a bed of rock salt on a shallow pan and settle the oysters in there to stabilize them.
</div></BLOCKQUOTE>
Another tip for "stabilizing" oysters and other irregular shaped foods is to make a ring of aluminum foil to set the oysters into.
Ben Setzer
TVWBB Fan
Willie
it's called Charbroiled Oysters.
Ben
it's called Charbroiled Oysters.
Ben