Live at 9 – Rob’s Favorite Char-Grilled Oysters

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I just LOVE taking pictures of my food and then upload them to Facebook.  Some people call this “food porn”….I call it “sweet temptations”.  One of my favorite photos is my char-grilled oysters.  I just wish I enjoyed eating oysters….but we won’t go there.  People always find it funny that I can make something taste so good when I won’t even eat it.  You just need to know which flavors go with what.  I suppose I have been blessed with this ability.

This is a very easy take on the famous “Drago’s Charbroiled Oysters” from New Orleans.  In this recipe, I steam open the oysters.  If you choose this method, be careful not to over steam them.  If possible, open them raw.

Char-Grilled Oysters

Char-Grilled Oysters

1 dozen oysters, steamed open*

Compound Butter

1 ½ sticks butter
⅓ to ½ cup parmesan cheese
¼ cup fresh flat leaf parsley
2 cloves garlic, whole
½ teaspoon Spice Islands® Lemon Pepper

Prepare compound butter:

Place butter in the bowl of a food processor and process until smooth.  Add remaining ingredients and process until well combined, scraping down the bowl as needed.  Divide butter into 12 pieces, 1 tablespoon each, for topping on oysters.  Remaining butter can be kept frozen for up to 6 months.
Heat the grill to medium high.

Place oysters on the grill, shell side down.  Cover grill and cook oysters for 2-3 minutes.  Place on tablespoon butter on top of each oyster.  Cover grill and continue cooking an additional 2-3 minutes.

*To clean, place oysters in a colander in and rinse under cold running water.  If necessary, scrub off any mud and debris with a scrub brush.

 

For Roasted Red Pepper Hummus Recipe, Fruit Kabob Flag, Cucumber Boat and Yellow Squash Goose, click on the link below:

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Char-Grilled Oysters

Char-Grilled Oysters

Buon Appetito!

Happy 4th of July!  And what a great time of the year to share with friends and family over some yummy ribs, salads, watermelon, and whatever else you like on this wonderful holiday.  My son, Rob, is our families official rib cooker, but since his relocation to Colorado I’ve had to try and come up with my own recipe/style of cooking ribs.  I hope you enjoy them, remember, low and slow…..

The rub:

2 tablespoons brown sugar
1 teaspoon garlic powder
1 teaspoon onion The Rubpowder
2 teaspoons Weber® Smokey Mesquite Seasoning
1 teaspoon Spice Islands® Smoked Paprika
½ teaspoon Spice Islands® Cayenne Pepper
½ teaspoon Spice Islands® Pasilla Chili Powder
½ teaspoon Spice Islands® Chipotle Chili Powder
½ teaspoon kosher or sea salt

Rinse ribs and remove the membrane from the rack of ribs using a paper towel.

Remove the Membrane

 

Sprinkle ribs with rub.

Sprinkle ribs with rub

Wrap ribs in foil and place in refrigerator overnight, if possible, or at least for 60 minutes.

Prepare the grill:
Preheat your grill to 225°, try and maintain this heat throughout the entire cooking process. Place a smoke box (filled with soaked chips) directly over the coals.

Remove ribs from foil and place on grill, but not directly over the coals.* Smoke ribs for 2-3 hours for baby back ribs and 3-4 hours for Saint Louis style ribs. Remove ribs from grill and wrap in foil (this will prevent ribs from drying out). Continue smoking the ribs (adding additional wood chips as needed) until the ribs are done (check doneness by bending the ribs, if they bend easy, they are ready, if not, go grab a beer and come back later).

Memphis BBQ Ribs

Bon Appetito!

Memphis Style BBQ Ribs

1 Rack Ribs, Baby Back

Rub:
2 tablespoons brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons Weber® Smokey Mesquite Seasoning
1 teaspoon Spice Islands® Smoked Paprika
½ teaspoon Spice Islands® Cayenne Pepper
½ teaspoon Spice Islands® Pasilla Chili Powder
½ teaspoon Spice Islands® Chipotle Chili Powder
½ teaspoon kosher or sea salt

Ribs:
Rinse ribs and remove the membrane from the rack of ribs using a paper towel.
Combine rub and sprinkle on both sides of ribs.
Wrap ribs in foil and place in refrigerator overnight, if possible, or at least for 60 minutes.

Prepare the grill:
Preheat your grill to 225°, try and maintain this heat throughout the entire cooking process. Place a smoke box (filled with soaked chips) directly over the coals.

Remove ribs from foil and place on grill, but not directly over the coals.* Smoke ribs for 2-3 hours for baby back ribs and 3-4 hours for Saint Louis style ribs. Remove ribs from grill and wrap in foil (this will prevent ribs from drying out). Continue smoking the ribs (adding additional wood chips as needed) until the ribs are done (check doneness by bending the ribs, if they bend easy, they are ready, if not, go grab a beer and come back later).

Brush your favorite sauce on top of ribs, cook an additional 2-3 minutes and remove ribs from grill.

*Great website with lots of information regarding ribs…
http://amazingribs.com/recipes/porknography/best_BBQ_ribs_ever.html

Memphis Style BBQ Ribs

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