quote:Originally posted by Alexander quote:Originally posted by scbuzz
To round out the SC group ... I too love them best roasted/steamed. Nothing like putting them on a piece of tin over a fire and covering them with wet burlap. Excellent !!!
We generally roast them open (not covered with wet burlap) on the boiler plate until they begin to run a little juice, and accompany them with lots of sardine dip, Ritz crackers, and suffucient beer. There are also various sauces and melted butter, but most people eat them plain so.
What do you do with the little crabs that are sometimes found in the oyster? We eat them as an added delicacy.
That is so funny Alexander. You grew up only 90 minutes away from where I live, and have for 20 or so years, and we roast them by:
1. Starting a roaring fire.
2. Placing cinder blocks at four corners of the fire.
3. Placing a large sheet of steel on top of the blocks over the fire.
4. When the steel is so hot water immediately sizzles and dances away we dump onto the steel about a bushel of oysters, (May River's finest, either harvested by hand ourselves or by the Bluffton Oyster Co.)
5. Immediately covering the oysters with burlap sacks soaked in water, preferably local sea water.
6. Cooking them until they pop open, (occasionally spraying them with more water as needed so the burlap doesn't dry out and burn.)
7. Shoveling them onto picnic or oyster tables and serving them with a variety of hot sauces, (usually people bring their favorites along with their own oyster knives), homemade cocktail sauce, lemon, melted butter, saltine crackers and a keg of beer.
8. Repeat as necessary until all guests are satiated.
9. We always have a pot of chili cooked and keeping hot on one corner of the steel.
P.S. We eat the little crabs too, (thought in my finest wicked witch impression, LOL)
