Sep 11, 2009

Jack’s BBQ Recipe for Deep Frying Oysters with side dishes:

Lets wrap up BBQ season with a little untraditional outdoor cooking.
These foods can be cooked indoors, but Outdoors is safer, so that’s why I like them during the summer months when I can use my BBQ Grille.

Fried Oysters
American Fries
Corn on the Cob

Cooking Items and Utensils:
A BBQ Grille
Metal Cooking Thermometer with a lip (so it can hang on Deep Fry Pan or Chinese Wok without dropping into oil and you don’t have to hold it).
Pair of Heavy Cooking Gloves (BBQ Mitts)
Sharp Paring or Kitchen Knife
Mixing bowl
Wax Paper
Chopping Board
Diner Plates (paper plates are fine)
Paper Towels
Alum Foil
Dinner Forks
Pasta type Strainer
Set of BBQ Cooking Tools (utensils)
Chinese Cooking Strainer or Slotted Long Handled Cooking Spoon
Cast Iron 5-quart Pot with glass lid
Gas Wok with stand (note: do NOT attempt to use an electric wok)

Item # 1 – Fried Oysters:
Ingredients …
Oysters (I buy mine in the deli / butcher section, they come in a jar, get two jars to be safe). If you live where you can get fresh Oyster, get a dozen.
Canola Oil, Vegetable Oil will surfice
Table Salt
Cayenne Pepper
Cajun Dry Seasoning
all-purpose Flour
Yellow Cornmeal
Fresh Ground Black Pepper
Garlic Powder

Directions …
Shuck fresh Oysters or Remove Oysters from Jar.
Place in bowl and wash with fresh cold tap water.
Gently drain off water.
In a separate bowl or dish, mix the following ingredients:
3/4 Cup of all-purpose Flour.
3/4 Cup of Yellow Cornmeal.
1 Teaspoon of Fresh Ground Black Pepper.
1 Teaspoon of Garlic Salt.
1/2 Teaspoon of Table Salt.
1 Tablespoon of Cayenne Pepper.
Mix thoroughly.
Roll the Oysters in the flour mix and set aside on waxed paper.
Heat oil in Wok or BBQ side deep fryer to 375°F (use thermometer).
Deep fry oysters in batches (3 or 4 at a time) until golden, about 2 to 4 minutes. They will start to float.
Do not overcrowd, Do not overcook.
Using a large diner plate, cover with about three layers of paper towels.
Remove Oysters using Chinese Strainer or Slotted cooking spoon.
Sprinkle lightly and immediately with some Cajun Dry Seasoning.
Serve immediately.

Item # 2 - American Fries: 

Ingredients …
3 large baking potatoes (russets do best, about 2 pounds).
Canola Oil, for the fry frying 
Table Salt

Directions …
Peel and cut potatoes into matchstick slices 1/4-inch thick.
Place the potato slices in a bowl of water.
Let stand 15 minutes.
Drain using strainer, rinse under cold water, and drain again.
Pat dry with paper towels.
On BBQ Grille using side burner, if you have one, and using a Wok,
heat enough oil to come to about 4 inches up the side of the Wok, about 3 or 4 cups.
Heat the Oil to 350 degrees F. Use a thermometer.
Add the potatoes in batches and cook until golden brown, about 4 minutes.
Using a large diner plate, cover with about three layers of paper towels.
Remove the American Fries from the pan with a Chinese Strainer (or slotted cooking spoon) and drain on paper towels.
Sprinkle with salt and serve hot with other diner items.
Note: We refer to these as ‘American’ Fries now versus French Fries.

Item # 3 - Corn on the Cob: 

Ingredients …
2 ears of corn per person (white or yellow fresh corn).
Butter or Margin.
Table Salt
Fresh Ground Black Pepper.

Directions …
Just before cooking, husk the corn, pull off the silky threads, and cut out any blemishes with a pointed paring knife.
Cut the Ears in half, easier to cook and handle.
Place Iron Pot with lid on top of BBQ Grille Grate or side burner.
Drop the corn into the large cast iron pot filled with boiling water, add salt.
Cover the pot and let the water return to a boil again, then turn off the heat and keep the pot covered.
After about 5 minutes, remove enough ears for a first serving.
Remember - You can keep the remaining corn warm in the water for another 10 minutes without becoming tough or soggy.
Serve with lots of butter and light salt and fresh ground black pepper.

Cooking Options:
(1) This can be cooked inside.
(2) Instead of 5 minutes, cook for 4 minutes, remove from water and place directly on BBQ Grille Grate rolling over until brown, about one minute, use the BBQ Tongs.
(3) Either, method, for children, cut the corn from the cob and place on plate with butter.

For you Hungry Man Types:
Ice Tea for Lunch.
Gatorade for the children (healthy).
Cold Beer in Frosty Mug for Diner (requires 24-hours in freezer).
Potato Chips on the side.
Fresh Garden or Caesar Salad.
For outdoors deserts, serve up watermelon.

Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
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1 comment:

ronnie said...

That sounds delicious.

Shame the BBQ season is finished.