Start with a bushel container of oysters. A ten quart bucket will not be quite enough for six or eight people. Another piece of gear that helps a lot is a little iron bar or a piece of cylinder about an in. or two round and about twelve or fourteen in. long. If a piece of iron isn't available a solid piece of stick will aid. Oysters mature in beds on the mud or on old shell beds out in the creek. They are quite fastened down and the edges are immensely sharp; so that is why the piece of iron. Use iron to pry the oysters loose and do be cautious of those sharp edges. A pair of thick cottage gloves may aid here. After you get the oysters together give them a sound washing to get off the dirt. It is not difficult to wash them while still in the creek, although it may be done under the spigot after you get back. The main thing is to get the dirt off. This way you will look like you are a real host that knows what he's doing.
As you will see being a host for a seafood boil (roast) isn't that hard.
Promptly get the fire started. If some oak wood can be gathered, utilize that after you get the fire going. Oak makes large hot coals without very much smoke and is a great way to roast especially when your roast is shellfish.
You will also need a rack to place the oysters on to cook. An iron grill about two and a half feet by five feet, or a piece of sheet iron with some holes drilled in it will do all right. The frill should be fine enough in mesh so that the oysters will not fall thru. Place the oyster in layers on the frill, not to thick, and pile over the coals. Place some bricks at the corners to support the grill up over the coals.
Sometimes when the oysters begin getting done the shells will start popping and so look out for flying pieces of shell. When the mouths are well ajar, that is, when there is a crack in the shells, they are done.
There is another technique of roasting oysters by which they are steamed. After they are on the rack, overlay them with a wet bag. A burlap feed sack is the type usually used. Wet the bag completely and position it over the oysters. If the bag is kept wet it will not catch on fire and burn. That is, if there is just a good bed of coals also not too big a flames. If you are just playing a host for the family, and there are not too many oysters, they can be roasted in the oven. Wash them clean, place them in a pan, and into a heated oven. It might take a little longer this way, but it is enjoyable just for the family especially on a rainy day.
The oysters are done right now, so lets take them off the fire. Raise the roast rack off, holding it with thick folds of paper, or fabric, and extract the oysters onto a table. Carefully! They are terribly hot. Utilize some thick cotton gloves, or pieces of paper to hold the oysters while you get done opening them. An old paring knife with a heavy blade, or a heavy blade on a pocket knife works well.
To go with the oysters, get some Saltine crackers. Sweet Pickles, Catsup and Lemon Juice.
Start with a bushel container of oysters. A ten quart bucket will not be quite enough for six or eight people. Another piece of gear that helps a lot is a little iron bar or a piece of cylinder about an in. or two round and about twelve or fourteen in. long. If a piece of iron isn't available a solid piece of stick will aid. Oysters mature in beds on the mud or on old shell beds out in the creek. They are quite fastened down and the edges are immensely sharp; so that is why the piece of iron. Use iron to pry the oysters loose and do be cautious of those sharp edges. A pair of thick cottage gloves may aid here. After you get the oysters together give them a sound washing to get off the dirt. It is not difficult to wash them while still in the creek, although it may be done under the spigot after you get back. The main thing is to get the dirt off. This way you will look like you are a real host that knows what he's doing.
As you will see being a host for a seafood boil (roast) isn't that hard.
Promptly get the fire started. If some oak wood can be gathered, utilize that after you get the fire going. Oak makes large hot coals without very much smoke and is a great way to roast especially when your roast is shellfish.
