GREAT GUN GRILLERS

Our JUMBO-size oyster for grilling, frying and roasting.

$45.00 – $80.00

Available during only select times of the year, these 4″ – 6″ JUMBOS are finished on the bottom of the farm right before harvest to round out their robust brininess with a touch of minerality and sweetness. Perfect for grilling, frying or roasting, Great Gun Grillers will delight you with their richly-textured full, plump meats.

 

FREE OVERNIGHT SHIPPING
  • We ship within 300 miles of our farm in East Moriches, NY.
  • Order by Tuesday for FedEx Overnight delivery on Friday.
LOCAL PICK UP
  • 32 Driftwood Lane, East Moriches, NY.
  • Order by Wednesday for Friday pickup between 4PM – 6PM.

To verify your location is within our 300-mile shipping radius

FREE SHIPPING

Category: SKU: 1-1

Description

TODAY’S HARVEST PROFILE

October 2, 2023

We sample our harvest daily to share its unique flavor profile with you.

Flavor Map

Harvest Tracker

  • Marjorie Post

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  • Unqua

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  • Zappa Woods

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  • West Shore Drive

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  • Peninsula

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  • East Shore Drive

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Harvest Log

Microenvironment: Marjorie Post
Harvest Row: Nassau
Origin of Seed: Southold, NY
Date of Planting: June 23, 2021
Current Size: 2.5” – 3.0”
Harvest Round: First harvest. Great Gun oysters harvested during the first round are early-season oysters displaying early maturation of taste, texture, meat volume, shell shape and cup.
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Chimichurri -Basic Summer Recipe

Better known as a marinade and sauce for steak, chimichurri is a delight on oysters. It adds color and bright dimension to the bivalves’ complex flavors. Use it on raw, smoked, or grilled oysters.

This recipe is a cilantro-forward summer one intended to be made in a food processor. Variations on the recipe follow, as do instructions to prepare by hand.

Chimichurri -Basic Summer Recipe

Makes 2 cups - enough for 50-100 oysters

1 shallot, chopped
¼-½ red bell pepper, chopped
4 garlic cloves, chopped
½ cup red wine vinegar
1 tsp. kosher salt, plus more
½-¾ cup finely chopped cilantro
¼ cup finely chopped flat-leaf parsley
2 Tbsp. finely chopped oregano or 1 tsp. Dried oregano
¾ cup extra-virgin olive oil

To make:
  • Chop first three ingredients roughly. Mix with vinegar and salt and let sit for 5-10 minutes.
  • Add this mixture and all other ingredients except red pepper to a food processor.
  • Process on high until consistency is like relish.
  • Add pepper and the rest of the oil and blend enough to break down pepper, but not so much it disappears.
  • Serve with oysters.
Variations
  • Spicy: add up to 2 red jalapenos in place of the red pepper. Alternately red pepper flakes or hot sauce can be added to taste.
  • Winter/Cilantro-free: Replace all cilantro with parsley. Add a splash of balsamic.

By Hand: Chop first three ingredients very finely. Mix with vinegar and salt and let sit for 5-10 minutes. Stir in very finely chopped herbs and slowly add oil with a whisk or fork.

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Carrie Noonten

“Delicious and very tasty oysters… I think I found my favorites! Thanks.”

Mark Andres

“Excellent local oysters, briny, sweet, meaty for their size. Support your local farmer with free local delivery to your door! Highly recommend!”

Patrick Browne

“These are the best oysters on the east coast by far. Believe me i eat a lot when I sit down to eat oysters.

Denis Aikman

“Best Oysters I have had. Plump meats, salt and earthiness with brightness up front. Earth carries and lingers on the finish. They are awesome. Love them! I am glad I found these.

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