This week we have something completely and totally different for you. We are cooking oysters using a flambadou and nothing but hot, flaming, dripping fat that we trimmed off of one of those beautiful Wagyu steaks we recently cooked. Why you ask? What is a flambadou you ask? Because we love cooking with fire and you'll have to watch the video to answer the second part of the question.
One of the things that I love most about grilling is the feel of cooking with fire. Well, this week we are taking that to a whole new level. We acquired a Flambadou (pronounced flahm-buh-doe) from Clay over at Big Rig BBQ in Amesbury, Ma. A flambadou is a metal cone on a long handle that sits down into the hot coals. Once the cone is red hot, you simply drop some beef tallow or fat into it and wait for it to ignite. Once the fat ignites, you drip the melting, flaming fat directly onto your food to baste and sear it. It is a form of cooking that dates back to the middle ages and became quite popular in French cuisine a number of years ago. You can use it to sear meat, on a rotisserie or very popularly, as we did here, to cook oysters.
#oysters #flambadou #seafood
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9 мар 2021
