GrillinFools
My obsession with all things oysters is not a secret. I absolutely love, Love, LOVE them. I love them raw, I loved them steamed, I love them fried, I love them in pasta, I love them char grilled. We are going to focus on the latter here. We just did a recipe recently we called Oysters Picante where we mixed up some warm butter with some garlic, cajun seasoning and hot sauce (which were superb) but pouring butter over hot grill was a little messy and had more than a few flare ups. For this recipe, we made a compound butter and spooned the solid butter onto each oyster before putting them on the grill. And the best part, you can make this ahead of time and use it later. Heck, you could make a huge batch of this butter, use some and freeze the rest and use it 6 months later.
Char Grilled Oysters with Butter and Wine Ingredients:
2 sticks of salted butter
3/4 cup of seasoned bread crumbs. divided
1 heaping tbsp of minced garlic
1/2 cup finely chopped parsley
1/4 cup white wine
2 dozen oysters, shucked
1 cup fresh grated asiago cheese
1 lemon
Combine the butter, 1/4 cup of the bread crumbs (reserving 1/2 cup for later), garlic, parsley, and white wine in a bowl and use the back of a spoon or a fork to knead the butter until all the ingredients are mixed evenly through the butter.:
Now let’s shuck our oysters. You will need a shucking knife at a minimum and I would also suggest a shucking glove:
As someone who jammed one of those seemingly dull shucking knife into the fat part of my thumb on my palm, I can tell you it is painful. Not just the stabbing, but the briny solution on the knife in the wound doesn’t feel great either. The glove will protect your off hand.
After shucking the oysters, spoon a nice mound of the compound butter onto each oyster:
Now, let’s go get the grill ready. I cranked up my American Made Grills “Muscle” Grill to medium high, which is high on most other grills as this bad boy runs hot, hot, hot (they don’t call it “Muscle” for no reason):
If you’re looking to put that kick ass outdoor kitchen in and need that premium grill to anchor the set up, this is it. First of all, it is indeed American Made as the name states, but also it is just an amazing grill. It can be a gas grill or it can use that gas to ignite charcoal or even better, use the gas to turn wood chunks or even split firewood into the most amazing charcoal in under 10 minutes. I’m not kidding. I absolutely love mine.
Once the butter starts to melt, sprinkle a healthy pinch of the remaining bread crumbs:
And after those bread crumbs hit that liquid and start soaking up all that oyster juice and butter, then hit it with a nice dose of that freshly shredded cheese:
For smaller oysters, once they bubble/boil for about 30 seconds, they are done, but these were monsters from Maryland and could go a full 2 minutes before they were cooked through. While they are bubbling on the grill or after they a set on a platter covered in rock salt (which provides a wonderful surface for the oysters to nestle into and stay stable), slice the lemon in half and drizzle the juice over the oysters:
How many of these monsters could you eat:
Let’s get a closer look:
And to get an idea of the size of just one:
The bread crumbs soak up the liquid which captures all that wonderful flavor, the cheese melts across the top to also help bind everything together, and the fire and smoke adds to the flavor profile beautifully.
If you have any questions or comments, feel free to leave them below or send me an email.
- 2 sticks of salted butter
- ¾ cup of seasoned bread crumbs. divided
- 1 heaping tbsp of minced garlic
- ½ cup finely chopped parsley
- ¼ cup white wine
- 2 dozen oysters, shucked
- 1 cup fresh grated asiago cheese
- 1 lemon
- Combine the butter, ¼ cup of breadcrumbs, garlic, parsley, and white wine
- Knead the butter with the back of a spoon or fork until the ingredients are blended through
- Place a tablespoon of the compound butter onto each shucked oyster
- Prepare the grill for high heat grilling
- Set each shucked oyster on the grill
- Once the butter starts to melt, sprinkle a fat pinch of breadcrumbs onto each oyster
- Then do the same with the freshly grated cheese
- Slice the lemon in half and drizzle the lemon juice over the oysters
- With smaller oysters, 30 seconds of the oysters bubbling/boiling and they are done
- These are really big oysters and took a full two minutes of bubbling/boiling
- Remove from the heat and place on a pan of rock salt and serve
Scott Thomas
@GrillinFool
Latest posts by Scott Thomas (see all)
- Grilled Cinnamon Apple Packets - July 26, 2021
- To Inject or not to Inject, that is the Question - July 14, 2021
- Grilled Bacon-Wrapped Potato Volcanos - June 25, 2021
