A culinary tradition in the South, the oyster roast requires minimal equipment and delicious, freshly harvested oysters. With just a few items from Agri Supply, you’ll be ready to host your own oyster roast.
Prepare your oysters right before roasting. Scrub the shell to remove all mud and dirt, wearing protective gloves to keep your hands safe from the shells. Discard any open or cracked oysters. Don't eat a dead oyster.
Create a fire pit in an approved, safe area. Before lighting, ensure the discada has a secure, stable place over the pit. Use two logs or a couple of cinder blocks to use as braces. Once you are certain the discada has a level place to lay over the pit, start your fire.
Meanwhile, soak the burlap bag in a bucket of water. Once the fire is roaring, place the discada on the braces over the pit. The discada is hot enough when a handful of water thrown onto it sizzles and steams.
Once most of the oysters have opened and are cooked, approximately 8-10 minutes, depending on preference, remove the burlap and replace in the water bucket until the next round of oysters is ready to be cooked.
Carefully, while wearing protective oven mitts or gloves, pick up the discada by the handles and move the roasted oysters to the enamel dish pan for shucking.
Using your Carolina Oyster Knife and towel, carefully shuck your oysters and enjoy!
How to shuck an oyster
Wrap the oyster in a towel for protection. Slide your Carolina Oyster Knife into the hinge of the oyster and twist the knife. This will cause the oyster to pop open slightly. Scrape your blade along the top of the shell. Remove the top of the shell and loosen the oyster with your knife. Pair with melted butter, hot sauce, saltines, or eat them right out of the shell.