Have you ever grilled on an island? Grillin’ Fools Tom and Greg do every year while on vacation on Dauphin Island, Alabama. Our recent trip had us focusing on grilled oysters, particularly in this event, utilizing products from the St. Louis region where all of us reside. Call these Grilled Oysters St. Louis a Gulf/St. Louis fusion.
In order to make Grilled Oysters St. Louis we obtained a few local products to legitimize our effort. Obviously the oysters didn’t come from the area and we sourced those fresh from the Gulf area. In fact, Tom usually buys a whole case of the critters and we dine on them all week. Here’s the items required. Those of you that aren’t local aren’t going to understand some of the references. We will try to explain as we go.
Grilled Oysters St. Louis Ingredients:
1 dozen fresh oysters
1 cup fresh grated parmesan cheese (from The Hill)
2-3 strands per oyster of rope Provel cheese product (a St. Louis original)
4 slices crispy grilled Pancetta (from The Hill)
1 dollop per oyster of Andria’s Brush On Steak Sauce (A.B.O.S.S.) a regional favorite
What is The Hill? The Hill is an Italian neighborhood in St. Louis with immaculate residences, specialty markets, and dotted with fabulous Italian restaurants. We found DiGregorio’s Market to be an excellent store to procure great cheeses and cured meats.
What is Provel? Provel cheese is a St. Louis original made famous by being a primary ingredient in St. Louis-style pizza. It is a white processed cheese product consisting of white cheddar, Swiss, and provolone. Provel melts easily into a gooey, buttery texture. We selected the rope variety for this recipe. It is available shredded and sliced as well. The rope version is great in salads and I add a few strands to soft scrambled eggs. Provel slices are a great addition to grilled steak sandwiches.
Have you tried pancetta? No? Here it is:
Check out our post on Char Grilled Oysters with Pancetta.
What is Andria’s Steak Sauce? It’s the best brush-on steak sauce ever! It is by no means a dipping sauce used to mask the flavor of bad steaks. It’s brushed on during cooking to enhance the flavor of a great steak. It also makes for a great marinade and ingredient in things like meat loaf, soups, stews, etc. It’s a combo of many ingredients that works magic on steak so we thought we would try it on grilled oysters. It will change the way you cook scallops if you give them a 30-45 minute bath in the sauce. It transforms portobello mushrooms into something magical.
Let’s grill ’em. Mmmm smoke ‘n steak sauce!
Take a closer look to see the rope Provel melting into a gooey, buttery state. Once the oysters bubble for 30-60 seconds they’re done!
We pulled them from the grill and headed to the seaside deck to feast on these briny morsels. The St. Louis style oysters were a hit with all the guests at the beach house. They would’ve been better had we remembered to add the crispy, crumbled pancetta! Yep, we screwed that up big time. They were still very tasty but we missed that crunch and punch from the pancetta. I guess we’ll just have to grill another batch.
If you have any questions or comments, feel free to leave them below or send me an email.
Grilled Oysters St. Louis
Author: Greg Thomas
Recipe type: Appetizer
Gulf oysters topped with Provel cheese, Andria's Steak Sauce and grilled to perfection seaside.
- 1 dozen fresh oysters
- 1 cup fresh grated parmesan cheese (from The Hill)
- 2-3 strands per oyster of rope Provel cheese product (a St. Louis original)
- 4 slices crispy grilled Pancetta (from The Hill)
- 1 dollop per oyster of Andria's Brush On Steak Sauce (A.B.O.S.S.) a regional favorite
- Shuck the oysters and add a pinch of both cheeses, the steak sauce and crispy pancetta
- Prepare the grill for direct grilling with the grill at medium high to high heat
- Place the oysters over the heat until each of them begins to bubble
- Remove from the heat, allow to cool and serve