♫ Gonna smoke me a fatty brisket
♫ I got my barbecue shoes on
♫ Gonna smoke me a fatty brisket
♫ I got my barbecue shoes on
♫ I got my natural case
♫ I've got the hogs on the run ♫
(smooth jazz saxophone music)
- [Voiceover] Welcome to BBQPitBoys.com.
Today we're cookin' up some Oyster Stew at the pit.
And it's real easy to do, all right.
You only need a few things for this recipe.
You're gonna need some butter,
you're gonna need some garlic,
you're gonna need some onion,
here we've got some half-and-half milk and cream,
here we've got some salt and pepper,
or our SPG, and here's the magic, here are the oysters.
These come from out of Washington State,
and they're considered smalls.
They're real good.
All right, let's put this together.
I'm gonna start cuttin' up the veggie.
All right, we've minced up about one teaspoon of garlic,
and about two tablespoons of onion.
And here, I've got one stick of salted butter,
or about eight tablespoons, or a half a cup.
And we're gonna melt it down in this pot right here.
Easy to do, just like I said.
The butter has been melted down.
Now, what we're gonna do is,
we're gonna take about two tablespoons
of fine-diced onion and throw 'em in there, okay?
Now, a lot of recipes do not call for onion.
I like onion, it's up to you.
There's as many Oyster Stew recipes out there
as there are cooks and chefs do it.
And we also put in one teaspoon of minced garlic.
Now, here again, is the magic,
these fresh shucked oysters.
And what we're gonna do is, throw 'em in the butter
with the garlic and the onion,
and we're gonna poach 'em.
To serve two,
we're usin' about 24 ounces of shucked oysters.
It's only gonna take a minute or two.
And here's where you wanna season.
Use us some salt and pepper,
or we're usin' our SPG.
Mm hm.
Gonna use about a tablespoon.
Mix it in, and you wanna cook the oysters
until what they, what they call, is curling
on the edges, the edges of the oyster will curl.
Let me show you, right here.
See, oysters have gotten smaller,
the edges curled up just a bit.
Just like that, and that's where you wanna get
your oysters poached in this butter.
Now, I've saved the liqueur of the oyster,
the liqueur is the juices of the oyster
that you get from shucking.
And I'm just draining off the top of the liqueur.
And, just in case there's any small bits of sand
at the bottom.
So, we're just gonna take the top of the liqueur.
Now, here I have some half-and-half.
It's half milk and half cream.
You can just use milk, or a combination of milk and cream.
Your choice.
And we're usin' about one quart,
about 32 ounces.
Oh man!
Man!
You wanna heat it up.
You don't wanna boil it.
You don't wanna simmer it.
Just get it nice and hot.
Take a look at that oyster, nicely curled.
Oh man, now if you've never had oyster stew before,
you've definitely gotta check this out.
This is some serious eating, and it is good.
Take a look at that.
Now, about eight, nine minutes has gone by.
It's gettin' nice and hot.
And it is done.
We're gonna take it to a bowl.
Told you this was gonna be an easy recipe, right?
And then we'll ladle in that oyster broth.
(upbeat western guitar music)
Again, grab a few of them oysters,
put 'em in the bowl, it's a lot easier this way at first.
Now, of course, everybody loves fried oysters, right?
If you don't, you got a problem in your life.
But here, makin' an oyster stew is about as good as it gets.
Oh man, we're gonna be eatin' good tonight, Martha.
You get ready, ooh whee!
(chuckles)
All right, now, with oyster stew,
you have to use oyster crackers.
There's no other way around it.
We've been doin' this since 1831 or so.
So you go track down some good oyster crackers.
And here, we call this Pitmaster Privilege.
We got some nice, big shrimp, put right in the middle.
That's Pit Boy Style.
You know what, I say it's time to eat.
(upbeat western fiddle music)
And as you know, we do apologize
for eatin' in front of you like this,
but we call this Pitmaster Privilege.
Buttery, creamy, full of fresh seafood oyster flavor.
And if you know oysters, you know what I'm talkin' about.
It's just like bein' at the seashore.
Can you smell that?
It smells good!
And if you can't, you're sure as hell on the wrong channel.
(chuckles)
Oh, and one more thing.
Big, bad shrimp...
Pairs real well with this Oyster Stew.
You definitely gotta check this out.
So, the next time you're lookin' for a seafood recipe,
or any recipe for your pit, check out
BBQPitBoys.com.
(parrot caws)