Welcome to Malcolm Reed's How to Barbecue Right, a podcast where we talk about barbecue, share recipes, and discuss all things delicious.

And now here's your host, Malcolm and Rochelle Reed.

Hey, welcome back to the How to Barbecue Right podcast.

I'm your host, Malcolm Reed, joined by my lovely, talented wife, Miss Southern Shell, Tyler on the board how we doing folks good

fantastic you're ready for another uh week of podcasting yeah it's been a beautiful week here the week

that it uh stops raining and it's a beautiful time to film you leave town yeah i went through a tropical

it had to be a tropical depression or storm or something coming out of Biloxi yesterday.

We were in it the whole way coming back, but I went down to a trade show this week, so I've kind of been on the road. Yeah. Anything good while you're on the road? Man, I did. I found a restaurant. So we were sitting at the sports bar in the casino. know. And I guess the bartender heard me and Mikey talking about where we were going for dinner

to that night because I was like, We were sitting at the sports bar in the casino. And I guess the bartender heard me and Mikey talking about where we were going for dinner

that night.

I was thinking we might go to the steakhouse or something like that.

I was like, hey, we can get steak anywhere.

There's got to be some good seafood.

And he overheard us.

He said, y'all got to go to a place called the half shell.

It's like right across the street from the hard rock casino down there on the coast. And I was like, you know, we looked at it. It wasn't very far from where we were staying. So we said, we'll go there and give it a shot. He said they had fresh oysters. They did char grilled oysters and, you know, the food was fantastic. And so we went and, man, it was, I would go back down there to go eat at that half show restaurant. I've got two restaurants that I like down on the coast. One is the steamer. You've been to it. It's, uh, what's it called the Gulf? Gulf Shore. Gulf Shore. It's not that same one, though. It's the steamer in, um, is it Ocean Springs, I think? It's right by another casino down there. Yeah, yeah. It's really, really close. Right by a casino. And then this one was the half shell in Biloxi. And, man, it was fantastic. We had, we had, me and Mocky split a dozen raw oysters. They were just great. This time of year, There was great oysters. They had that little briny taste to them, but they weren't just those. They weren't the monster ones because I don't like the ones that are like three-biter. Too big. Way bigger than a cracker or whatever. No, but man, you can suck them right out of the shell. They, you know, got to put the horseradish on it, a little crystal hot sauce, maybe a little cocktail sauce, squeeze a lemon over it,

shoot it right out of the shell. They were delicious. And then they had, um,

they had all kinds of different char-grilled ones you could get, but the,

they're like, I guess, main ones or their signature ones were called orleans style char-grilled

oysters and I love char-gilled oysters but I don't like it when they pack all kinds of

stuff on it where you don't taste the oyster well this was like an orling sauce and it was if you

take a you know barbecue shrimp how you make it when it's got the Worcestershire and the butter and all that

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