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

[seawolf]

@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.

[goosehd]

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!!

[goosehd]

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

[mclaincausey]

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

[seawolf]

@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.

[mclaincausey]

@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!

[seawolf]

@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?

[goosehd]

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

[mclaincausey]

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.

[seawolf]

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

[mclaincausey]

That’s amazing. No shuck shards!

[seawolf]

Now I just need some liquid nitrogen!

[seawolf]

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

[mclaincausey]

Those look scrumptious!

[seawolf]

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[seawolf]

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[seawolf]

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.

[goosehd]

@seawolf I am salivating!!

[Jett129]

@seawolf My wife and I love,love lamb. We usually do it with a mustard,balsamic vinegar and rosemary sauce. Looks awesome.

[motojobobo]

Skewered sirloin cap is the usual way we get our meat fix on Saturday evenings at the motorcycle club facilities as we chat the night away with friends. Simple but supremely tasty.