I discovered the joys of grilled (charbroiled) oysters just recently in New Orleans. I made a tasty version at home twice now and am looking forward to doing the same over the holidays. However, the more common, cheaper oysters in my area are PEI malpeques, which tend to be more watery and shrink way too much when cooked.
Its also a bit of a pain to shuck 4-5 dozen for the grill.
I came across these Louisianna oysters
which are 1. cheap ($42 for 80-110), 2. perhaps meatier, and 3. pre-shucked on the half shell. This seems to make them prime candidates for grilling.
Has anyone tried these, or similarly frozen oysters?