15
Oct

Grilled Oysters with Hog Warsh Mignonette

 

Grilled Oysters

There are few things so decadent yet so quick to prepare than Oysters on the Grill. This time of year we like to prepare a few dozen at a time to throw on a grate over a live fire while we’re outside enjoying the crisp Southern Illinois fall weather.

This recipe for Grilled Oysters with Hog Warsh Mignonette will be delicious with any kind of oysters, so long as they are very fresh. My favorites come from Island Creek Oysters, located just 30 minutes from my Boston outpost. The company ships directly to consumers in 100-count bags. In addition to the basic grilled oysters described here, we have also perfected a rockabilly take on grilled oysters Rockefeller, shown above, that uses both the Seasoned Collards and Spinach Artichoke Dip from our book Praise the Lard. In the recipe below, the grilled oysters are simply splashed with a mignonette made with our Hog Warsh sauce, then dotted with hot sauce and a squeeze of lemon after they come out bubbling hot and bathed in smoke from the cooker.


Grilled Oysters with Hog Warsh Mignonette

Recipe makes 3 dozen oysters

• 1/4 cup minced red onion
• 1 cup Hog Warsh Sauce
• 3 dozen raw oysters, shucked and set back in bottom shell
• Hot sauce, for serving (use your favorite – we’re big fans of Red Clay)
• Lemon wedges, for serving
• Rock salt, for cooking and serving
• 3 pounds good-quality charcoal (we use Royal Oak)

To make the mignonette: In a serving bowl, add the onion to the Hog Warsh Sauce and stir to combine. Cover and set aside until you’re ready to serve. Line a serving platter with rock salt.

To grill the oysters: Set up a cooker for direct cooking. Open the top and bottom vents. Pile 2 pounds of the charcoal in the bottom. Load a charcoal chimney one-quarter full of charcoal and light it. When the coals in the chimney are glowing, dump them on top of the pile of charcoal already in the cooker. Adjust the vents as necessary to establish a steady temperature between 285º and 300º.

On a rimmed baking sheet, spread a 1/2-inch layer of rock salt. As you shuck the oysters, set each one, in their bottom half shell, on the rock salt, taking care to preserve the briny liquid in the cup of the shell. Place the baking sheet in the cooker, directly over the coals, and close the lid. Cook for 15 minutes, or until bubbling.

Again taking care to not slosh out the oyster liquid, pull the baking sheet off the grill and use tongs to transfer the shells to the prepared platter from the first step. Serve immediately with the mignonette, hot sauce, and lemon wedges.

 


Praise the Lard CookbookFor more recipes and revelations in barbecue culture pick up a copy of our book Praise the Lard

27
Sep

2023 Praise the Lard Cook-Off Winners

Awards

Here it is…the list of the 2023 Praise the Lard Cook-Off Winners!

For the last 36 years, the Murphysboro Praise the Lard Cook-Off has been a cornerstone on the national barbecue circuit, having earned the reputation as one of the best three-days to experience and celebrate the competitive barbecue culture. This year, 17th Street Barbecue was thrilled to welcome back 90 teams from 15 states, competing for Grand Champion bragging rights, entry into the Kansas City Royal, the Jack Daniel’s draw and over $30,000 in prize money.

This year also saw the eighth year of our successful partnership with the Steak Cook Off Association, as we expanded the widely popular Friday night competition into a Doubleheader taking place through Saturday afternoon. We also introduced the first Pork Steak Cook-Off ancillary, recognizing this Midwest classic. A record number of 40 teams competed in the Steak Doubleheader. Rounding out a weekend of firsts, was the Anything Apple ancillary, paying tribute to Murphysboro’s rich apple history.  

Pitmasters

This year marked the 15th year of a dual-sanctioned barbecue event with teams cooking for both the Memphis Barbecue Network (MBN) and Kansas City Barbecue Society (KSCBS) sanctioned contests. 

The three-day event continues to pay tribute to the memory of my dad, Mike Mills, affectionately known as “The Legend,” who passed away at the end of 2020. Originating as a one-day effort hosted by him to benefit the community, Praise the Lard Cook-Off has become as much a jewel in the crown on the barbecue circuit as one of the most anticipated fall weekends in the world of barbecue. We’re so proud to showcase the city of Murphysboro and show the teams and judges the gracious hospitality that is a trademark of Southern Illinois. We’re continuing his legacy of promoting barbecue as a conduit for community.

Overhead view of the Cook-off

The trophies at our competition are coveted works of art. Winning teams received one-of-a-kind hand-blown glass apples, exclusively commissioned for The Murphysboro Barbecue Cook-Off by the Douglass School Art Place in Murphysboro. The two Grand Champions each received a chainsaw-carved pig from Southern Illinois Chainsaw Carving in Marion, Illinois.

We are thankful for the generous support of the city, sponsors, community at large and hardworking volunteers to make the 36th year of this treasured weekend possible.  


2023 Praise the Lard Cook-Off Winners

2023 MURPHYSBORO BARBECUE COOK-OFF RESULTS

MBN GRAND CHAMPION:
Swine Life BBQ

RIBS
1) Swine Life BBQ
2) Boro City Smokers
3) Ain’t it the Life
4) The Great Pig in the Sky
5) Twyford BBQ

PULLED PORK
1) Smoke Masters BBQ
2) Ain’t it the Life
3) BBQ Bus
4) Twyford BBQ
5)  Will-Be-Que

WHOLE HOG
1) Swine Life BBQ
2) Steamboat BBQ-1
3) Party Q
4) The Great Pig in the Sky
5)  Will-B-Que

KCBS GRAND CHAMPION:
Janky Leg BBQ

KCBS RESERVE GRAND CHAMPION:
Good Googly Goo BBQ

CHICKEN
1) Good Googly Goo BBQ
2) Fire Dancer BBQ
3) Razorracks
4) Swine Life
5) Jab’s BBQ

RIBS
1) Fire Dancer BBQ
2) Iowa Smokey D’s
3) Jab’s BBQ
4) Backdraft BBQ
5) Janky Leg BBQ

PORK
1) Janky Leg BBQ
2) T-Rex BBQ
3) Rusty Pig BBQ
4) Q-Jitsu
5) Swine Life

BRISKET
1) Kith N’ Kin
2) Triple H BBQ
3) Man Meat BBQ
4) Fire Dancer BBQ
5) The BBQ Bus

SCA COOK-OFF 1
1) Joe Osbrick
2) Paul Perpich
3) Ann Neal
4) Dale Benson
5) Sandy Brown

SCA COOK-OFF 2
1) TIE: Kevin Jaenke and Pat McDevitt
3) Chad Korte
4) Rust Hadacek
5) Zac Miller

PORK STEAK
1) Marty Plate
2) Randy Twyford
3) Ken Perkins
4) Steve Innarrone
5) John Bovinette

ANYTHING APPLE
1) Jessica Korte
2) Melissa McDevitt
3) Cierra Krause
4) John Bovinette
5) Paul Perpich

Winners photos: ©Kyle Quigley
Drone and event photos: ©Prescott Doll

2023 Praise the Lard Cook-Off Winners

Praise The Lard Murphysboro Barbecue Flagship Cook-Off Sponsors include 17th Street Barbecue, Faye, Ole Hickory Pits, Certified Angus Beef, Townsend Spice, Pepsi, Silkworm, Samron, City of Murphysboro, Graue Inc, Big Muddy Brewing, Kingsford, Oliver & Associates, Brews Brothers, Henson’s Septic Service, Mileur Orchard, Republic Services, SIH, Schwebel Printing, Arthur, Voss Heating & A/C, US Foods, PFG Performance Food Group, Wichita Packing Company, Southern Illinois Tourism, UA 160, Donnewald Distributing Co., and Holiday Inn Express.