Fresh Oysters with Charred Mignonette




A New Year is upon us! Ring it in alongside the All Things Barbecue family with Fresh Oysters on the half shell and a Charred Champagne Mignonette. Cheers!

Full recipe: https://www.atbbq.com/thesauce/charred-oysters-charred-mignonette/

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41 replies
  1. josh
    josh says:

    rofl at the intro — love me some atbbq! im not that fancy im just doing a few briskets some chicken wings abt's and bacon wrapped chicken thigh bites

    Reply
  2. Matt C
    Matt C says:

    Happy new year chef! I love everything you guys do at atbbq and I love buying product from you guys. Keep the awesome recipes coming, I cant wait to see what 2020 brings!

    Reply
  3. Rich W
    Rich W says:

    Happy New Year Chef Tom , Chef Britt and crew. You've made cooking exciting for me. Love the channel? Love the primitive cooking also..how about a lodge sportsman cook?

    Reply
  4. Hudson Chancy
    Hudson Chancy says:

    Thanks for a fantastic year ATBBQ team! Your stuff is some of the best on YouTube, so keep raising the bar.

    Just a side note, the change in chef Tom’s on screen presence is astounding. From timid in the kitchen to confident sippin whiskey. Hopefully our feedback has helped!

    Reply
  5. Bob Gilchrist
    Bob Gilchrist says:

    Just a splash of hot sauce (pours in half a bottle). I love your recipes Tom! I cooked a huge Boston Butt (your recipe) on a pellet grill for Christmas day, followed soon after by a rack of Iberian Pork ribs. And as a lifelog oyster-lover, I'm pleased to see you use salt instead of crushed ice to present them on – everyone seems to use ice and they get so cold you can't taste them! Though I'm in the UK, I appreciate your work and I enjoy your show, which is so well done, on every level. Happy New Year!

    Reply
  6. henri wolbrink
    henri wolbrink says:

    I prefer them grilled. Opening, trying not to loose the salty liquid. Prepare some butter/garlic/sellery/chili dressing. Then oysters on the grill. Water will start to cook. Then directly add a spoon of the butter. Ready within no time, when texture changes colour. Perfect! Even guests who refuse to eat raw oysters love them.

    Reply

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