Fold a damp kitchen towel in half (the long way) for a long rectangle shape and fold that over the oyster, clenching the back-rounded portion of the oyster in the inside of the towel. Ensure the palm of your hand is completely protected by the towel and that the oyster is being held tightly inside, applying pressure with your thumb on top and fingers on the bottom to the flat part of the shell.
Place the oyster knife (and yes, you MUST use an oyster knife for this!) about 1/8 to 1/4 of an inch in the front of the oyster and twist the knife to open the shell, being careful not to stab all the way through the oyster. Then, run the knife along the top shell to cut the muscle, being careful not to cut the meat.
Under the meat, you have to cut the other half of the muscle, running knife along bottom of shell under meat, about 1/4-inch through the back. If you got this far, congratulations!
Now, serve your oyster on crushed ice with the classic and condiments and enjoy."
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