Post by BBQ Butcher on Jul 12, 2019 11:42:40 GMT -5
Garlic and butter chargrilled oysters at the Indian Pass Raw Bar Uptown in Port St. Joe, Fl
Put thirty people in a room, ask them what is on their bucket list and you will likely get thirty different answers, each response backed by personal reason and a reasonable purpose. I continue to experience a life well lived, and peace and tranquility suit my needs more than climbing Mount Kilimanjaro, but oddly enough my bucket list involves just that, a bucket. Seafood has been a significant part of my diet, probably a result of having lived near the ocean all my life. As much as I love sushi, ceviche and most raw fish, the first time I tried oysters, I was not a fan. As time went by, and after a few visits to New Orleans, I began eating the mollusks by the dozens. Along with a new found favorite food, my constant search for new dishes to make and any excuse to buy new kitchen gadgets, I decided to master shucking at home. The goal; I could have my fill of baked, chargrilled or just raw, chilled oysters with a simple mignonette any day or night of the week. I’m pretty handy around the kitchen and have a beautiful collection of knives, but watching raw bar chefs shuck by the bucketful was something I never attempted, therefore, a great thing to add to my bucket list.