Best 3 Campfire Oysters Recipes
Indulge in a delightful culinary adventure with campfire oysters, a timeless dish that captures the essence of rustic outdoor cooking. These succulent bivalves, nestled in their natural shells, are transformed into culinary treasures when roasted over an open fire. The delicate brininess of the oysters harmonizes perfectly with the smoky, earthy flavors imparted by the campfire, creating a delectable symphony of taste. This article presents a collection of campfire oyster recipes that range from classic preparations to innovative flavor combinations. From traditional roasted oysters with garlic butter to tantalizing variations featuring bacon, cheese, and herbs, these recipes cater to diverse palates and guarantee an unforgettable campfire experience. So, gather your friends, light a fire, and embark on a journey of culinary exploration with campfire oysters.
Here are our top 3 tried and tested recipes!
FIRE BAKED OYSTERS
While the oyster purist might cringe at cooking them, I can assure you that this Fire Baked Oyster recipe does them justice.
Provided by Derek Wolf
Categories Appetizer
Time 35m
Number Of Ingredients 13
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!
ROCKY MOUNTAIN OYSTERS
These are made from what is left after many ranchers castrate the spring calves. Many times they are just roasted over a campfire but the recipe below is what is served in local Colorado restaurants. Don't be a sissy about them. They are actually very good. Of course my prep time does not include the time to remove these meats from the animal.
Provided by Karen From Colorado
Categories Beef Organ Meats
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
CHAR-GRILLED OYSTERS
Simply delicious! A very unique combination of flavors for this oven char-grilled oyster recipe. It's so good, I get rave reviews every time I make them. People can't get enough of them. Great as an appetizer or the main course. Serving them on a bed of rock salt makes for a nice presentation.
Provided by RFalgout
Categories Appetizers and Snacks Seafood
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place oysters in a baking pan, flat-side up.
- Stir butter, sriracha sauce, garlic, green onions, cilantro, and lime juice together in a bowl.
- Bake oysters in the preheated oven until they open slightly, about 10 minutes.
- Remove the top shell of the oysters using a towel and an oyster knife, being careful not to spill the liquor. Gently cut the muscles that attach the oysters to the shell.
- Divide the butter mixture among the oysters, placing a dollop on each. Sprinkle Parmesan cheese on top.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil oysters in the preheated oven until butter melts and Parmesan cheese is golden brown, about 5 minutes.
Nutrition Facts : Calories 390.3 calories, Carbohydrate 7.3 g, Cholesterol 144.5 mg, Fat 34.8 g, Fiber 0.2 g, Protein 12.7 g, SaturatedFat 21.2 g, Sodium 764.9 mg, Sugar 0.2 g
Tips:
- Choose the freshest oysters possible. Look for oysters that are tightly closed and have a briny, fresh smell.
- Prepare a hot fire. You want the coals to be very hot so that the oysters cook quickly and evenly.
- Use a sturdy grill grate. This will help to prevent the oysters from falling through the grate.
- Place the oysters on the grill grate. Make sure that the oysters are evenly spaced and that they are not touching each other.
- Cook the oysters for 5-7 minutes per side. The oysters are done cooking when the shells have opened and the meat is opaque.
- Serve the oysters immediately. You can serve the oysters with melted butter, lemon wedges, and cocktail sauce.
Conclusion:
Cooking campfire oysters is a delicious and easy way to enjoy this seafood delicacy. With a few simple tips, you can cook campfire oysters that are perfectly cooked and full of flavor. So next time you're camping, be sure to give campfire oysters a try!
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