Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Sneak Peek: New Recipes- Grilled Oysters & Creole Seasoning!
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
My brother taught me a neat trick before you shuck the oysters. He has an oyster bed 1/2 mile from his house and barely anyone knows it is there as the big fat oysters are heavily covered in mud. We dig them straight out of the mud in an estuary and toss em in a bucket. When we get them home, dump them on the driveway (away from the house) and give em hell with the pressure washer! 2500 psi soon cleans of the mud, crap and little bits of shells that can mess up a good oyster. I prefer to shuck mine and eat raw with garlic butter and jalapeño or shuck and 1 min on a hot grill to warm em up a bit. I can pretty much eat a whole bucket of oysters by myself!
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I've tried raw oysters only once, at a raw oyster bar that's known for them. I could take them or leave them. I didn't see the appeal but I also didn't think they were gross or anything. Not worth a buck a piece or whatever the crazy price was. I do however like them cooked any which way, I love seafood.
My brother-in-law thought he didn't have a taste for them. Then we took him to a place that did them deep-fried. Now one of his favorites. I prefer them that way over fried clams.
1) The Acme Oyster House in NOLA is worth the wait in line--and I do not do lines. The only other line I've done in decades is Franklin's, which was a fun experience, but not worth doing twice.
2) Oysters are a PITA to shuck for a non-pro like me. I grill well-scrubbed, un-shucked oysters on a very hot grill until they bubble juices around the edges--about five minutes. Much easier to shuck then. Follow grilling with a dipping sauce of 2 parts butter (one stick), 1 part each Crystal Hot Sauce (which is quite mild), honey, and grated parm, with minced garlic and some other "real" hot sauce to taste.
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