Campfire Oysters Recipes

FIRE BAKED OYSTERS

Steps:

• Preheat a grill or brick oven for high heat indirect cooking (around 450F).
• Add a cast iron sauce pan to preheat over the direct heat for 1 minute. Add the butter to the skillet to melt then add the chopped shallots. Stir for 30 seconds, then add the rest of the ingredients for the butter sauce. Let simmer for 20 seconds, then pull off heat to let cool for 1 minute.
• Mix together the ingredients for the crust. Add rock salt to the base of a cast iron skillet, and place the shucked oysters on top. Top each oyster for a spoonful of the butter sauce along with a dollop of the crust mixture. Do not worry if the crust mixture covers all the oyster.
• Place the cast iron on to your grill/oven on the cool indirect cooking side. Bake the oysters for 1-2 minutes until the crust on top is golden brown. Once done, pull them off and let cool for 2-3 minutes.
• Once cooled down, eat and enjoy!

CAMPFIRE OYSTERS

Steps:

• 1. Enjoy your roaring camp fire and let the wood burn down to make hot coals. (Or use glowing charcoal at home)
• 2. Scatter fresh oysters in their shells over a grate which is placed over your glowing coals. Cook until steam pops the shells open.
• 3. Remove from heat, carefully dig hot oyster from shell then with fork. dip in melted garlic butter, squeezing lime juice over it on the way to your mouth...YUM!

ROCKY MOUNTAIN OYSTERS

Steps:

• Split the tough skin-like muscle that surrounds each "oyster" (use a sharp knife). You can also remove the skin easily if the meat is frozen and then peeled while thawing.
• Soak in a pan of salt water one hour; drain.
• Transfer to a large pot and add enough water to float the meat.
• Add the vinegar to the pot.
• Parboil, drain and rinse.
• Let cool and slice each oyster into 1/4 inch thick ovals.
• Sprinkle salt and pepper on both sides of sliced oyster to taste.
• Combine flour, cornmeal and some garlic powder to taste.
• Roll each slice into flour mixture.
• Dip into milk.
• Roll again into flour mixture.
• Dip into wine.
• (repeat the procedure for a thicker crust).
• Fry in hot oil or fat seasoned with the bottled hot sauce to taste (be careful, it will sizzle when you add the hot sauce); fry until golden brown.
• Drain on paper towels.
• Serve with cocktail sauce if desired.