Grilled Oysters with Buttery BBQ Sauce
GRILLED OYSTERS WITH BUTTERY BBQ SAUCE
Submitted by: Bill Whitbeck “The Joy of Oysters”
Cooked over an open flame, oysters usually open within 7-10 minutes.
Any that don’t open can be pried open easily with an oyster knife.
INGREDIENTS
Oysters
DIRECTIONS
Before you begin: Scrub oyster shells under cold running water. Keep chilled, covered with a damp towel, until ready to cook.
Preheat a charcoal (or gas) grill. When fire has died down to hot coals, place scrubbed oysters, deep shell down, on the hot grill. Roast until oysters begin to open, about 7-10 minutes. Use the oyster knife to pry off top shells and sever adductor muscles. Oven mitts or tongs will aid in handling hot oysters.
If the weather is inclement and you’re not inclined to cook outdoors, you can roast oysters in a pre-heated 350 F oven. Place the oysters, deep shell down, in a baking dish lined with rock salt. Bake until they open, about 12-15 minutes, or steam them, covered in a steamer basket over simmering water, for about 10 minutes.
BUTTERY BBQ SAUCE
INGREDIENTS
2 sticks softened unsalted butter (1/2 pound)
3 tblsp chopped tarragon
2 tsbp your favorite hot petter sauce (more or less to taste)
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
DIRECTIONS
Pulse butter with other ingredients in a food processor or mixer until throughly blended. If sauce is not being used right away, transfer to a sheet of plastic wrap and roll into 2" thick log and refrigerate. If using immediately, place mixture in a bowl. When grilling oysters, remove top shell when oyster starts to open, or when oyster liquor starts to bubble out around edge of oysters. Spoon sauce on top of each oyster a minute or two before removing from grill. Remove oyster when sauce just starts to simmer, or when hot.
BON APPETIT!
