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    Iron Heart Fall/Winter 2025 Collection Preview - Now Live

    Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition

    General Chat
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    • mclaincauseyM
      mclaincausey
      見習いボス
      Joined:

      Haha heard. I don’t usually mix cheese and seafood and generally prefer most oysters raw, but gulf oysters aren’t really that special and are a perfect candidate for a little embellishment.

      I like that rosé idea, @Jett129 , sort of subs in for a mignonette

      Think it, be it.

      last edited by seawolfS 1 Reply Last reply Reply Quote 0
      • goosehdG
        goosehd
        Mod Squad
        Joined:

        My mouth is watering from all of the suggestions. Thank you!!

        "I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)

        last edited by 1 Reply Last reply Reply Quote 0
        • seawolfS
          seawolf
          Mod Squad
          @mclaincausey
          Joined:

          @mclaincausey I couldn’t agree more with your opinion on oysters. I was an oyster shucker for a couple of years, and I can’t stand east coast oysters from south of Rhode Island. Oysters from Connecticut down to the gulf are perfect for cooking. Anywhere north or pacific oysters are amazing and need to be eaten raw. No condiments necessary, in my opinion.

          last edited by mclaincauseyM 1 Reply Last reply Reply Quote 2
          • goosehdG
            goosehd
            Mod Squad
            Joined:

            IMG_6275.jpeg

            First attempt using butter and paprika. Going to try more as the night goes on and tomorrow. Buying oysters in bulk is cheaper for me as I have to order them online and have them shipped.

            150 total to eat and play around with. Thank you guys for the help and ideas guys!!

            "I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)

            last edited by 1 Reply Last reply Reply Quote 4
            • goosehdG
              goosehd
              Mod Squad
              Joined:

              Immediate feedback is the kids loved them and they have been quickly consumed.

              "I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)

              last edited by 1 Reply Last reply Reply Quote 4
              • mclaincauseyM
                mclaincausey
                見習いボス
                @seawolf
                Joined:

                @seawolf exactly. PNW oysters at most get a little lemon in my world.

                Think it, be it.

                last edited by seawolfS 1 Reply Last reply Reply Quote 0
                • seawolfS
                  seawolf
                  Mod Squad
                  @mclaincausey
                  Joined:

                  @mclaincausey That sounds perfect. Also, PNW oysters have a special place in my heart. I was in Vancouver a couple of years ago and got to try Fanny Bay oysters directly from the source (they were one of my favorites when I was a shucker), and they were incredible. And all of the WA oysters like kumamoto, etc. are really solid. Even San Diego (Carlsbad) has amazing oysters. My wife took to a farm for a tour, and at the end we all got a dozen oysters to shuck and eat. They were top-notch, and I was so happy.

                  last edited by mclaincauseyM 1 Reply Last reply Reply Quote 1
                  • mclaincauseyM
                    mclaincausey
                    見習いボス
                    @seawolf
                    Joined:

                    @seawolf picked and shucked some in tomales bay once. So fun. Kumamoto is what I use to get people into oysters. They’re so mild and delicious!

                    Think it, be it.

                    last edited by seawolfS 1 Reply Last reply Reply Quote 0
                    • seawolfS
                      seawolf
                      Mod Squad
                      @mclaincausey
                      Joined:

                      @mclaincausey I'm really into briney oysters, and I would say that kumomotos are on the sweeter (or mild, as you put it) end of the spectrum for sure. These days, the more brine the better for me. There's nothing quite like pulling them out of the water and popping them open.

                      Have you heard of shucking oysters in bulk with liquid nitrogen?

                      last edited by goosehdG 1 Reply Last reply Reply Quote 1
                      • goosehdG
                        goosehd
                        Mod Squad
                        @seawolf
                        Joined:

                        @seawolf Interesting approach to shucking. Is that primarily done in the restaurant industry?

                        "I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)

                        last edited by goosehd 1 Reply Last reply Reply Quote 0
                        • mclaincauseyM
                          mclaincausey
                          見習いボス
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                          Damn I haven’t heard of that. I love briny oysters and I love the delicate ones too; I like getting a variety if possible. But I think the Kumamoto of the world are great for onboarding skeptics.

                          Think it, be it.

                          last edited by seawolfS 1 Reply Last reply Reply Quote 0
                          • seawolfS
                            seawolf
                            Mod Squad
                            @mclaincausey
                            Joined:

                            @mclaincausey https://www.instagram.com/reel/C6IlHf0uCLu/?igsh=MzRlODBiNWFlZA==

                            last edited by 1 Reply Last reply Reply Quote 2
                            • mclaincauseyM
                              mclaincausey
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                              That’s amazing. No shuck shards!

                              Think it, be it.

                              last edited by 1 Reply Last reply Reply Quote 0
                              • seawolfS
                                seawolf
                                Mod Squad
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                                Now I just need some liquid nitrogen!

                                last edited by 1 Reply Last reply Reply Quote 0
                                • seawolfS
                                  seawolf
                                  Mod Squad
                                  Joined:

                                  Some ribeyes that I made last night. Not pictured (sorry!) are the roasted potatoes, sautéed zucchini, and bordelaise sauce.

                                  IMG_0422.jpeg
                                  IMG_0423.jpeg

                                  last edited by 1 Reply Last reply Reply Quote 4
                                  • mclaincauseyM
                                    mclaincausey
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                                    Those look scrumptious!

                                    Think it, be it.

                                    last edited by seawolfS 1 Reply Last reply Reply Quote 0
                                    • seawolfS
                                      seawolf
                                      Mod Squad
                                      @mclaincausey
                                      Joined:
                                      This post is deleted!
                                      last edited by 1 Reply Last reply Reply Quote 2
                                      • seawolfS
                                        seawolf
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                                        last edited by 1 Reply Last reply Reply Quote 1
                                        • seawolfS
                                          seawolf
                                          Mod Squad
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                                          My wife doesn't like lamb, so when she's out for the night and I can cook whatever I feel like eating, it's a great opportunity to have something like this.

                                          Rack of lamb with bordelaise sauce, roasted potatoes, and steamed broccoli.

                                          IMG_0519.jpeg

                                          IMG_0521.jpeg

                                          IMG_0522.jpeg

                                          last edited by goosehdG 1 Reply Last reply Reply Quote 9
                                          • goosehdG
                                            goosehd
                                            Mod Squad
                                            @seawolf
                                            Joined:

                                            @seawolf I am salivating!! 🙂

                                            "I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)

                                            last edited by 1 Reply Last reply Reply Quote 1
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