Bulls Bay OYRO - Uncrate
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Charleston Magazine - "Smokin Hot"
Oliver Thames’ Bulls Bay OYRO aims to preserve the Lowcountry tradition of roasting oysters over a wood-burning flame "
Cooking Channel - "Man Fire Food"
"Man Fire Food" visits Bulls Bay OYRO!
"Charleston, S.C., is one of America's top dining destinations, but for traditional whole hog barbecue and low-country oyster roasts, Roger Mooking leaves the city and heads into the country. In, Hemingway, Roger meets pit master Rodney Scott at Scott's Bar-B-Q, whose smoke-filled pit room can cook up to fourteen hogs. Then in fishing town McClellanville, Roger meets Oliver Thames who invented a unique oyster roaster, where local cluster oysters are piled over a metal sheet positioned over a firebox and blankets of wet burlap rest on top to help the oysters...
"The Mud and the Blood"
Collecting and roasting oysters is a specialty of the South and one of the best places to enjoy this Southern treat is the Lowcountry of South Carolina. Features local oystermen Stephen White and Jeff Spahr, local historian Tim Penninger and oyster roast specialist Oliver Thames. Produced and Directed by George Motz. MotzFilms 2010
Bulls Bay OYRO Takes Grand Prize at Garden & Gun Magazine’s Made in the South Awards
CHARLESTON, SC – (November 7, 2014) Garden & Gun proudly announces the winners of its fifth annual MADE IN THE SOUTH AWARDS, celebrating and encouraging Southern craftsmen making products in five categories: Food, Drink, Style & Design, Outdoors, and Home.
Garden & Gun unveiled the winners at the first-ever Made in the South Awards Gala, held in Savannah on the campus of the Savannah College of Art and Design (SCAD) on the evening of November 6th. The winners and runners-up will be featured in the magazine’s December 2014/January 2015 issue.
“We couldn’t think of a better...