"Mark" > wrote in message
et...
> In article >,
> postulated...
> > Smoked over a lump fire, served by the thousands, along with plenty of Brew
> > my favorite is the Downtown Brown.
> > Anyone that has half a chance to cook these puppies the reward is well worth
> > the trouble to pry them apart.
> > I actually had folks run over to my booth for sauce then go stand in line
> > for a half dozen Oysters. To each his own, but any good hot sauce is pretty
> > traditional and the fresh lemon of course
> > Bruce-n-Gold Beach
>
> I tried smoking a dozen the other day and they were delicious.
>
> Note for next time:
>
> 1) Try them plain (i.e no rub)
> 2) Use only the lightest smearing of olive oil to coat them with (used
> too much this time).
>
> The canned version simply won't do anymore !
>
> --
>
> Mark
Try this. I posted it about 5 yrs. ago.
Cajun Martini Oysters:
1 cup of vodka (preferably Ketel One, Belvedere, Absolut, etc.)
Minuscule quantity of vermouth
2 Tbsp. of finely chopped jalapeno or serrano pepper
2 Tbsp. of finely chopped onion or shallot
Oysters on the 1/2 shell
Put the vodka, pepper, and onions in a jar. Wave the open bottle of vermouth
over the jar without actually spilling any of it. Alternatively, place jar close
to your mouth and whisper "vermouth". Put the jar in the freezer for a couple of
days. Put a martini glass in the freezer at the same time.
Get the grill ready.
Shuck the oysters and put each on a 1/2 shell.
Spoon a little of the martini mixture over each oyster. Return jar to freezer.
Place on the grill and cook just until "the lips curl". Remove from grill.
Remove jar and martini glass from freezer. Pour remaining jar contents into
martini glass and sample it. (If you are a real Philistine you would probably
put ice in the glass.)
(This would probably be a good time to start making up excuses to your wife as
to why you got so shit faced.)
Consume oysters one at a time. Be sure to take one or more sips of the martini
between each one.
_________
ht_redneck