BBQ Oysters with Chimi Mayo and Manchego Cheese

If you follow this blog, you will know there is a lot of BBQ oyster throw downs conducted in my world and on this blog.  I have searched the world over, and have conducted hours upon hours of research in the library, as well as time in the test kitchen perfecting what I thought was the perfect bbq oyster.  This recipe comes from my peeps down at Portland’s new hot spot for dining….Ox Restaurant. The place is rocking Argentinian style food that packs a punch straight in the mouth of from flavor town.  If you ever want to get your taste buds a work out, go to Ox.  You will not be disappointed, I am a huge fan of what they got going on in that place.

First thing you want to do is go get yourself some fresh oysters to shuck.  I am a big fan of the Hood Canal Kumotos, I cannot get enough of them when I visit.

You really don’t want an oyster that is too small for the bbq.  Try to get ones in the middle range.  First thing you want to do is make the Chimichuri mayo.  This is not hard, but it is essential you make it from scratch.

Homemade Mayonnaise

• 2 egg yolks
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1 tablespoon of unseasoned rice vinegar
• 1 tablespoon Dijon mustard
• 1/4 cup water
• 2 cups veggie oil

In a food processor, combine egg yolks, salt, pepper, vinegar, mustard, and water and process until blended.  While still blending, drizzle oil in very small increments until the mixture is emulsified.  You can use this mayonnaise for sandwiches, but I need 1/2 cup for the Chimi Mayo

Chimi Mayo

• 1/2 cup of homemade mayo
• 1/4 cup virgin olive oil
• 3 tablespoons chopped flat leaf parsley
• 2 tablespoons of minced onions
• 1 tablespoon of fresh lemon juice
• 1 1/2 teaspoon chopped fresh oregano leaves
• 1 teaspoon kosher salt
• 1 teaspoon finely grated garlic
• 1/2 teaspoon red pepper flakes

Also needed:

• 3 ounces of grated Manchego cheese
• 2 tablespoons of  lemon juice

Shuck the oyster and slide the knife along the top shell to detach the oyster cleanly.  Discard top shell and detach each oyster from its bottom shell.  Clean away any grit or broken shells.  DO NOT SPILL THE JUICES.

I use a nice cast iron skillet and put a large couple of pieces of waded up alum foil to keep the oysters in perfect place.  Then add the sauce over the oyster.

Then layer the manchego cheese.  The better the quality of cheese, the better the product.  I used a 15 year old aged manchego cheese.

I have my coals going on my Green egg bbq.  All I have to do is put them on, gently close the lid to help melt the cheese and serve.  Get ready for a fight over these bad boys, one of the best oyster recipes on the planet.

Hope you enjoy,

The Hunting Chef