I used the recipe I’m from uptown New Orleans Garden District of Magazine Street and Jefferson Ave. In Atlanta now and friends who don’t eat oysters loved it. Thanks
Great quality video. Very easy to follow along. I’m new to oysters but just got a couple bags of the biggest oysters I’ve ever seen and they’re difficult to shuck so I’ll try this tonight.
Thanks for the video. I finally got around to making the recipe. The oysters came out great! The only thing I’ll say is that could have easily halved the sauce and still have had enough for 24 oysters. Thanks again!
ACME is my faaaaavorite! I'm originally from Baton Rouge but live in Dallas...I was looking up oven broiled oysters since I haven't been back home this year for my fix 😩 and I'm craving them. I was sitting here after watching the last recipe video thinking "I may just drive home one weekend soon just to get some oysters from ACME" ...and then this video auto played...I think this is my sign 🤣🤣🤣
Hey itsmevivi welcome to the channel! You don't have to drive home - Rex's Seafood and Market down at the Farmers Market usually has fresh gulf oysters (the ones they use at ACME) for about a buck a piece - and you can make them at home! Give it a try and let me know how it goes!
@@BehindTheFoodTV thank you sooo much for this info and the warm welcome 😊!!! I had no idea where I could find fresh oysters around these parts so this info is super helpful ❤. Going to check out Rex's in the very near future!
Have you ever had chargrilled oysters in New Orleans? Tell me about how much you loved them! And make sure to check out my Drago's Charbroiled Oysters recipe video! ruclips.net/video/T6CP1-ALy5E/видео.html
Do you use salted or unsalted butter in your grilled oyster recipes? I want to make the Acme Oyster House and Drago’s recipes but want to make sure I use the correct type of butter….
That's a great idea! And if you're really an LSU Mom then you've probably tasted these at Acme. Hands down the best oysters I've ever had! Thanks for watching and taking the time to comment! -Al
Hi Laura! For this recipe use Romano cheese - fresh grated if you're up to the task. Have you seen my Drago's oysters recipe? It's fun to see the difference since those two are rivals in the French Quarter! ruclips.net/video/T6CP1-ALy5E/видео.html
OMG Reya it's a game changer! I love oysters, but shucking them is not so much fun. And shucking them and trying to carry them out and put them on the grill without spilling the oyster liquor is like climbing mount Everest! Grilling them this way, they poach in their own liquor, and open up when they are ready - so no big deal if it spills when you put the sauce and cheese on. Just make sure you wear really good heat gloves, because you do have to take the tops off while they are hot to sauce them. I've had Drago's (great) and ACME (best I've had), but never been to Bourbon House. Next trip I promise I will try it! Thanks so much for watching, asking, and the good advice about Bourbon House! -Al
Hi Shara thanks for watching! The recipe calls for Romano cheese. I usually mix it 50/50 Parmesan and Romano when I make these for my family. Let me know how it turns out when you try it!
What tempeerature were you cooking at on the BGE. My guess would be around 400-500 Degrees F. Direct / No Plate setter. and I think you cooked for about 5 minutes. How close am I???
Hi Joe! It was direct indeed - but it was up over 700°F (I had to apologize to my hands!). It took about 2 minutes for them to open, then about 4-5 minutes from there. The whole thing was over in probably 8 minutes. Which seems fast, but compared to the 2 minutes flat it took us to devour the ones we didn't eat on screen......... :-) Thanks for watching and taking the time to comment! -Al
We have been to the Big Easy in 15yrs but I’ll NEVER forget this Oysters!!!!!! Please, what type of cheese are they topped with? I seem to remember Freshly grated Parmesan??? Xoxoxoxo for sharing the recipe!!!!!
Hi Kimmy! This recipe calls for Romano cheese, but you can substitute Parmigiana if it's handy. But.....have I got a treat for you! This coming Saturday July 24th - my video is the OTHER big easy grilled oysters recipe - I recreated Drago's Charbroiled Oysters! Make sure you subscribe and hit that notification bell so RUclips tells you when it's out! -Al
Hi there, I am confused............I saw that you put them on in the shell and you said the steam would help to open them and then you baste them. I really wanted to see how you handled the hot oysters and prying off the tops but that part wasn't in there. : ( How do you do this? Do you take all of them off at once and pry off individually (to avoid overcooking them) or what? Thanks!
LOL sorry about that! Back when I filmed this I was on my own and didn't have a cameraman - and the fire was too hot to hold my hand over so I had to pick up each one and take the top off and the camera wasn't pointed there. It becomes really obvious while you're doing it - as each one opens up you just grab it (with a heat glove) and the top comes right off with a little twist of the shucking knife - then back on the grill and drop in your butter mixture in! Have fun making these - and please come back and let me know how you like them!
Thanks, Flo! It only took a few minutes for them to open, and after I put the toppings on another 2-3 minutes to finish. The hardest part is in the kitchen - once you get it all out to the grill you're home free! BTW - if you didn't see it I just did another grilled oysters video a few weeks ago - Antoine’s New Orleans Oysters Rockefeller Recipe on the Smoker : ruclips.net/video/07DG82MDxaE/видео.html and based on how well these 2 videos have been received I've decided to do a new oysters on the grill video every couple of months so stay tuned! -Al
Hey Flo! Since you liked this video so much, you should check out the one I just released - I did Drago's Charbroiled Oysters recipe! ruclips.net/video/T6CP1-ALy5E/видео.html
Thanks, Cu3rvos! It only takes a few minutes (5-10 depending on how hot the grill is) for the oysters to open up. Then with the sauce and cheese in it takes maybe 2-3 minutes for the sauce to boil and brown. It’s actually pretty quick! Let me know how it turns out if you try it!
@@BehindTheFoodTV sweet, I’ll give it a shot. If I bought oysters like that can they be frozen a day or two until I’m ready or do you recommend cooking same day?
Fresh oysters are generally good for a couple of weeks - just keep them refrigerated. And make sure you’re buying them fresh - your fish monger (or seafood department manager) should be able to tell you when they got them. I wouldn’t freeze them though - it will change the delicate taste and texture of the oysters. Good luck!
Hi Kevin. I like to chargrill at around 700F, but not all grills will get that hot. I would say anything over 500F will do the trick. Thanks for watching and taking the time to comment!
Hi Kaylina. I always use unsalted butter. I use salt to get the flavor I want directly on whatever I’m cooking if it needs it. In the case of oysters, they are already plenty briny so no need for more in the butter. Good luck with this - please come back after you try it and let me know how it goes! Also watch for a Drago’s chargrilled oyster video coming in a few weeks (yes they are different). -Al
Ha! over 25,000 people have watched that video and you're the first one to notice! It's grated romano cheese. Let me know how it turns out when you make it! -Al
@@BehindTheFoodTV okay. One day I want to try the exact recipe then. Locally they just use shoyu, Tabasco and lemon. That's it. Last time I ate, someone put pramasan and Maui onion chips
Been there and had the oysters and didn't care for them at all. Thought they would have a nice smokey flavor but, nope. Just cooked oysters with parmesan cheese that totally ruined them. Nothing beats them raw.
They are definitely grilled not smoked, so you’re right you won’t get the smoky flavor. But you should check out my smoked Oysters Rockefeller video - tons of amazing smoke flavor in those! ruclips.net/video/07DG82MDxaE/видео.html. Thanks for watching Gary!
Hi David thanks for watching. The recipe calls for Romano cheese, but I like it better with 50/50 Romano and Parmigiana Reggiano so that’s how I do it. The saltiness of the Parmigiana really works well with the sauce. Let me know how it turns out if you try it!
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
I used the recipe I’m from uptown New Orleans Garden District of Magazine Street and Jefferson Ave. In Atlanta now and friends who don’t eat oysters loved it. Thanks
Glad you liked it - and even more glad your friends did!
Great quality video. Very easy to follow along. I’m new to oysters but just got a couple bags of the biggest oysters I’ve ever seen and they’re difficult to shuck so I’ll try this tonight.
Great! Good luck - let me know how they turn out for you?
So? How did it go? Were they as easy to shuck after heating as they were for me?
Shucking takes a lot of practice before it gets easier, keep at it, it's worth it
Looks amazing
Just used it. Amazing thank you
Thanks for the video. I finally got around to making the recipe. The oysters came out great! The only thing I’ll say is that could have easily halved the sauce and still have had enough for 24 oysters. Thanks again!
So glad you liked it! But don’t halve the recipe - get twice as many oysters!!!!
ACME is my faaaaavorite! I'm originally from Baton Rouge but live in Dallas...I was looking up oven broiled oysters since I haven't been back home this year for my fix 😩 and I'm craving them. I was sitting here after watching the last recipe video thinking "I may just drive home one weekend soon just to get some oysters from ACME" ...and then this video auto played...I think this is my sign 🤣🤣🤣
Hey itsmevivi welcome to the channel! You don't have to drive home - Rex's Seafood and Market down at the Farmers Market usually has fresh gulf oysters (the ones they use at ACME) for about a buck a piece - and you can make them at home! Give it a try and let me know how it goes!
@@BehindTheFoodTV thank you sooo much for this info and the warm welcome 😊!!! I had no idea where I could find fresh oysters around these parts so this info is super helpful ❤. Going to check out Rex's in the very near future!
Wow, they look delicious.
Great recipe and very fun video to watch 👍
Thanks for watching!
Acme oyster house is amazing,thanks for the video
I agree! Thanks for watching, Pete!
Wow you are the man, great video!
Wow thanks Steve I appreciate that! Have you seen my newer oysters video from a few weeks ago (smoked Oysters Rockefeller)?
Have you ever had chargrilled oysters in New Orleans? Tell me about how much you loved them! And make sure to check out my Drago's Charbroiled Oysters recipe video! ruclips.net/video/T6CP1-ALy5E/видео.html
Where’s the name or link for the flame torch you used????
You can get them at emv4.me/flamethrower and if you use coupon code EMV10 you can save 10%!
Do you use salted or unsalted butter in your grilled oyster recipes? I want to make the Acme Oyster House and Drago’s recipes but want to make sure I use the correct type of butter….
Always unsalted. There’s plenty of salt in those oysters. Good luck!
You can also use uncooked rice in place of the salt on the plate.
That's a great idea! And if you're really an LSU Mom then you've probably tasted these at Acme. Hands down the best oysters I've ever had! Thanks for watching and taking the time to comment! -Al
Was looking for an alternative! Thank you!
@@BehindTheFoodTV 0
Nothing like a flame thrower to get charcoal started. Love me some oysters!
Any sentence that starts "Nothing like a flame thrower to....." is guaranteed to be a good sentence :-). Thanks for watching!
Love it! Fun recipe and worth the effort!
It really is! They were so delicious!
Yum! What kind of cheese did you use?
Hi Laura! For this recipe use Romano cheese - fresh grated if you're up to the task. Have you seen my Drago's oysters recipe? It's fun to see the difference since those two are rivals in the French Quarter! ruclips.net/video/T6CP1-ALy5E/видео.html
Did leaving them unshucked before grilling them work well?
Also you should try the oysters at Bourbon House in New Orleans, they are fantastic!
OMG Reya it's a game changer! I love oysters, but shucking them is not so much fun. And shucking them and trying to carry them out and put them on the grill without spilling the oyster liquor is like climbing mount Everest! Grilling them this way, they poach in their own liquor, and open up when they are ready - so no big deal if it spills when you put the sauce and cheese on. Just make sure you wear really good heat gloves, because you do have to take the tops off while they are hot to sauce them.
I've had Drago's (great) and ACME (best I've had), but never been to Bourbon House. Next trip I promise I will try it!
Thanks so much for watching, asking, and the good advice about Bourbon House! -Al
Felix Oyster in New Orleans has delicious char grilled oysters. TIP: Easier parking and no line at their Lakefront location.
Great tip!
Can you refrigerate and save the excess? This is a pretty large amount if you're only doing a dozen or so oysters. Thanks for the vid
You can freeze everything but the oysters.
What kind of cheese did you use?
Hi Shara thanks for watching! The recipe calls for Romano cheese. I usually mix it 50/50 Parmesan and Romano when I make these for my family. Let me know how it turns out when you try it!
I definitely have your oyster videos saved now and I’m going to buy a few dozen at my favorite oyster place tomorrow near the bay ❤️❤️❤️
Yay! Send pics on FB or IG!
What tempeerature were you cooking at on the BGE. My guess would be around 400-500 Degrees F. Direct / No Plate setter. and I think you cooked for about 5 minutes. How close am I???
Hi Joe! It was direct indeed - but it was up over 700°F (I had to apologize to my hands!). It took about 2 minutes for them to open, then about 4-5 minutes from there. The whole thing was over in probably 8 minutes. Which seems fast, but compared to the 2 minutes flat it took us to devour the ones we didn't eat on screen......... :-) Thanks for watching and taking the time to comment! -Al
This is a great vid! I can’t wait to use this recipe. Thanks 👏🏾
Thanks for watching! Please come back and tell me how they turned out for you!
Why do you use Kerrygold please?
We have been to the Big Easy in 15yrs but I’ll NEVER forget this Oysters!!!!!!
Please, what type of cheese are they topped with? I seem to remember Freshly grated Parmesan??? Xoxoxoxo for sharing the recipe!!!!!
Hi Kimmy! This recipe calls for Romano cheese, but you can substitute Parmigiana if it's handy. But.....have I got a treat for you! This coming Saturday July 24th - my video is the OTHER big easy grilled oysters recipe - I recreated Drago's Charbroiled Oysters! Make sure you subscribe and hit that notification bell so RUclips tells you when it's out! -Al
Hey again Kimmie - I released the Drago's video a day early - let me know which one you like better! ruclips.net/video/T6CP1-ALy5E/видео.html
What can I put instead of wine
Nice
Thanks! If you like oysters on the grill, tune in on 5/8 to see how I recreate Antoine's Oysters Rockefeller on the smoker!
“Pro tip: don’t look at me like that.” 😂😂
Lol
Hi there, I am confused............I saw that you put them on in the shell and you said the steam would help to open them and then you baste them. I really wanted to see how you handled the hot oysters and prying off the tops but that part wasn't in there. : ( How do you do this? Do you take all of them off at once and pry off individually (to avoid overcooking them) or what? Thanks!
LOL sorry about that! Back when I filmed this I was on my own and didn't have a cameraman - and the fire was too hot to hold my hand over so I had to pick up each one and take the top off and the camera wasn't pointed there. It becomes really obvious while you're doing it - as each one opens up you just grab it (with a heat glove) and the top comes right off with a little twist of the shucking knife - then back on the grill and drop in your butter mixture in! Have fun making these - and please come back and let me know how you like them!
What kind of cheese?
Hi David - it’s Romano cheese. Let me know how it turns out when you try it! -Al
These look delicious.
How long did they stay on the grill?
Thanks, Flo! It only took a few minutes for them to open, and after I put the toppings on another 2-3 minutes to finish. The hardest part is in the kitchen - once you get it all out to the grill you're home free! BTW - if you didn't see it I just did another grilled oysters video a few weeks ago - Antoine’s New Orleans Oysters Rockefeller Recipe on the Smoker : ruclips.net/video/07DG82MDxaE/видео.html and based on how well these 2 videos have been received I've decided to do a new oysters on the grill video every couple of months so stay tuned! -Al
@@BehindTheFoodTV Thanks for the reply. I’m loving your channel.
Looking forward to seeing more.
Yay! Thanks so much and WELCOME!!!
Hey Flo! Since you liked this video so much, you should check out the one I just released - I did Drago's Charbroiled Oysters recipe! ruclips.net/video/T6CP1-ALy5E/видео.html
Awesome man! How long do you leave them on the grill?
Thanks, Cu3rvos! It only takes a few minutes (5-10 depending on how hot the grill is) for the oysters to open up. Then with the sauce and cheese in it takes maybe 2-3 minutes for the sauce to boil and brown. It’s actually pretty quick! Let me know how it turns out if you try it!
@@BehindTheFoodTV sweet, I’ll give it a shot. If I bought oysters like that can they be frozen a day or two until I’m ready or do you recommend cooking same day?
Fresh oysters are generally good for a couple of weeks - just keep them refrigerated. And make sure you’re buying them fresh - your fish monger (or seafood department manager) should be able to tell you when they got them. I wouldn’t freeze them though - it will change the delicate taste and texture of the oysters. Good luck!
What’s the best temperature to leave them on
Hi Kevin. I like to chargrill at around 700F, but not all grills will get that hot. I would say anything over 500F will do the trick. Thanks for watching and taking the time to comment!
I ❤️ oysters! I will be trying this recipe this weekend ( if I can find any good oysters in Chicago)! Great stuff, Al!
You won’t be disappointed, Chris!
really amazing cooking. full watched.Iam your new subscriber.keep in touch.
Thanks Sabipraa!
You skipped over a part. Did you leave the liquor in the shell, or not?
Heck yeah! On the grill they poach in their own liquor. So good!
Just got back from New Orleans and ate my weight in Acme chargrilled oysters so naturally I come to RUclips to see how they’re made. lol
Haha that’s how I got hooked! Did you try the chargrilled anywhere else? Watch fir Drago’s recipe here in a few weeks!
Do you use salted or unsalted butter ?
Hi Kaylina. I always use unsalted butter. I use salt to get the flavor I want directly on whatever I’m cooking if it needs it. In the case of oysters, they are already plenty briny so no need for more in the butter. Good luck with this - please come back after you try it and let me know how it goes! Also watch for a Drago’s chargrilled oyster video coming in a few weeks (yes they are different). -Al
What type of cheese? He didn't say
Ha! over 25,000 people have watched that video and you're the first one to notice! It's grated romano cheese. Let me know how it turns out when you make it! -Al
Don't salt the plate. Drown the oysters in butter and then use a baguette to sop it up.
Love the idea!
Great video, now I really have the munchies...
Haha thanks Mr Gonzales! Let me know how it turns out when you try it! Welcome to the channel!
@@BehindTheFoodTV thank you looking forward to more of your videos.
Oh wow! I wondered where Kenny Powers went!
😂
how may oysters will this be for?
If I remember correctly (that video was years ago) I made 3-4 dozen with the ingredients.
I just got so hungry
I would not subscribed if you hadn't reminded us! thank you!
Thanks! Welcome to the family!
🔥🔥🔥🔥🔥
Well said!
Acme was the best!!!!
Rip Paul 😞
Indeed. 😢
Use breadcrumbs on the plate to hold the oysters in place. You drop an oyster by mistake in that salt and it’s ruined
That’s an awesome idea! Someone else suggested rice - another safe choice. Thanks for the tip - and for watching! -Al
did anyone try the recipe? it looks like too much butter, but you never know until you try it right?
I promise - it's exactly the right amount of butter. Some of it will spill out over the coals - which makes for super tasty smoke!
@@BehindTheFoodTV okay. One day I want to try the exact recipe then. Locally they just use shoyu, Tabasco and lemon. That's it. Last time I ate, someone put pramasan and Maui onion chips
👍
😀
20 cloves garlic? just for sauce. I dunno bout that
That's what I thought too.....but don't knock it until you try it!
I'm not sure you added enough butter. Lol
Hahaha thanks for watching! -Al
#teamDragos, but acme is good too.
2 oz of wine.... or half the bottle!!!
I guess I'm busted :-). Thanks for watching JC! -Al
Eat More Vegans.... Are you suggesting cannibalism?
The cows eat grass and grain. The pigs eat corn. They are vegans. I cook and eat them. Get it?
4th like
That’s a lot of likes! Thanks!
Been there and had the oysters and didn't care for them at all. Thought they would have a nice smokey flavor but, nope. Just cooked oysters with parmesan cheese that totally ruined them. Nothing beats them raw.
They are definitely grilled not smoked, so you’re right you won’t get the smoky flavor. But you should check out my smoked Oysters Rockefeller video - tons of amazing smoke flavor in those! ruclips.net/video/07DG82MDxaE/видео.html. Thanks for watching Gary!
2nd like
3rd like
Why not Buy higher quality American butter
Is there a butter that you would suggest that you think is better than Kerry Gold?
Dude that isn’t a simmer just sayin
OM so maybe I got a little aggressive :-). Thanks for watching Kyle!
What cheese did you use?
Hi David thanks for watching. The recipe calls for Romano cheese, but I like it better with 50/50 Romano and Parmigiana Reggiano so that’s how I do it. The saltiness of the Parmigiana really works well with the sauce. Let me know how it turns out if you try it!