Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition
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@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.
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@seawolf exactly. PNW oysters at most get a little lemon in my world.
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@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.
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@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!
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@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?
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That’s amazing. No shuck shards!
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