Barbequed Oysters

Thursday, July 1st, 2010 | posted by wendy

A simple and spontaneous meal of passion that can be eaten with glorious abandon.

Fresh oysters in their shells
butter
garlic
barbeque sauce

(To make the barbeque-garlic-butter, heat butter, garlic and barbeque sauce — any brand is ok — in a sauté pan to taste.)

Build a hot fire. When it has burned down to coals, place oysters (cup side down) on grill.  Oysters will steam in their own juices until they just open — about 3 or four minutes.  At that point, you can either remove them from the grill and serve with a bowl of barbeque-garlic-butter dipping sauce, or shuck, return them to the grill and baste them with the barbeque butter until the sauce begins to burn around the edges of the shell. You’re gonna need some gloves to shuck the hot oysters.

One Response to “Barbequed Oysters”

1. Monahan's Seafood Market – Grilling on “The Big Green Egg” at Downtown Home & Garden says:

   July 16, 2010 at 11:14 am

   [...] sampled came out great (and we cooked a big variety). Sardines with course salt & olive oil, barbequed oysters, squid satay with Thai peanut sauce, warm grilled octopus salad, mackerel teriyaki, cedar planked [...]