6 pointer
Dec 17, 2008
Charlies still has good seafood, a little expensive since they get it from Bluefin, same with Lexington Seafood in Chevy Chase area. If you eat a lot of it, and about 70% of the local stuff has been frozen, so it would not make a huge difference, you can always setup a wholesale account with one of the suppliers. Bluefin is one of the bigger suppliers and they bring in a lot of never frozen, seasonal, fresh fish and shellfish. When I had the restaurant that is who I used. Most of the local grocery stores will order it in frozen for you in case size amounts and usually at a decent price.


12 pointer
Apr 7, 2015
Yep oysters are Sept til December. End in an R. After that good luck with what your eating.
January - April ?
I always heard months that had an "R" didn't realize ending in "R"
Yep, September to April how I always heard it. But...

In our modern world there are strict practices that require ice and refrigeration at all times of the year and completely dissolve the myth that oysters can only be eaten raw during months with an "R". Any facility with the license to sell oysters will require an approved HACCP (Hazard Analysis Critical Control Points) plan that specifically tells them how to safely distribute shellfish. It is always important to know safe handling practices after you purchase the fresh oysters and always keep them cold. However, if you can manage a cooler and some ice, it is safe to bring them to your Fourth of July party on the beach, a Memorial Day BBQ in the back yard, or a birthday party in mid-August. There is nothing better than some cold refreshing Beaver Tail oysters, and a pint of beer on a hot summer day.


12 pointer
Oct 11, 2005
My youngest son brought me 2 cans of July oysters last year. The green stuff in the middle was watery and had a funky taste. They didn't make me sick, but Yuck!


12 pointer
Oct 11, 2005
I watched Andrew Zimmern pop a freshly caught oyster open on the bow of the boat that just hauled it in, slurp it right off the half shell into his mouth and chase it with the saltwater in the shell. Said it was better than ess eee ex.
Andrew Zimmern is full of himself.


6 pointer
Dec 17, 2008
I got out of the food business years ago, ZERO work life balance! So, I only do the Chef thing for friends and family and occasionally for others if I can squeeze it in. I love cooking, but despise restaurant owners who get their business advice from the good folks at Food Network! I do have a lot of recipes developed over the years, so I will post them as I can.


6 pointer
Dec 17, 2008
This is one of my go to recipes for parties (Think Superbowl Party):

Chef Webster

Smoked Duck Taco Filling (base recipe, scale as required)

2 Lg whole ducks or 1 Lg goose, skin on, excess fat removed, wing trimmed at 1st joint

Brine Solution

Water or stock to cover

Nonmetallic Covered container that just fits the duck/goose

Kosher Salt- 4 ounces per gallon of liquid

Brown sugar- 2.6 ounces per gallon of liquid

Black Pepper- 1 tablespoon, freshly crushed

  • Dissolve the salt and sugar in enough liquid to just cover the duck, use ice to cool if needed
  • Pour cold brine over the birds and place in refrigerator or walk in cooler for at least 12 hours but no more than 24.
  • Pull ducks, rinse and dry
  • Place on racks over hotel pans in walk in to dry and allow pellicle to form

8 ounces Maple Syrup, A Grade DARK

6 ounces Soy Sauce

1 tablespoon lime juice, fresh

Mix all ingredients in small, covered container and set aside


  • Make slashes in skin of the breasts almost all the way through to allow fat to render
  • Truss birds if presenting one whole
  • Stuff cavities with sliced lemons and onions
  • When temperature hits 100°F and skin has started to brown, start to glaze the birds every 10 minutes
  • Smoke at 275-300 until center of breast is medium rare (135°F)
  • Pull birds and rest until cool enough to handle
  • Debone meat and (retain the skin) in large pieces
  • Slice the breast meat, keep legs/thighs separate.
  • Chop legs/thighs along with skin and crisp in sauté pan until browned
For Street Taco’s

  • Warm 6”corn tortillas and cover (2 per taco, 3 taco’s per serving)
  • Fill with some of the chopped meat and then place 2 slices of breast meat on top per taco
  • Top with 1/2 teaspoon sour cream, sliced pickled red onions and cilantro sprigs


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