Devour This: Oysters on the Grill


  • November 14 2008
    Devour This: Oysters on the Grill
    By  Barry

    All right everyone!!! Here is the next installment of Devour This! Oysters on the grill. This is as easy as it gets, but damn is it good. It is that time of year when I dig hanging out with the grill going. Charcoal is the only way to grill, but if you must, you can use propane. It is just not the same.

    Oysters on the Grill
    Serving Size: 4-8

    1 Bushel Oysters, Fresh in shell.
    1/4 cup Prepared Horseradish , or to taste
    1/4 cup Ketchup, or to taste
    1 Bottle Tabasco, c'mon you have to.
    1 Box Saltine Crackers

    Basically get yourself a 1/2 bushel to a full bushel of oysters depending on how many people you want to feed. Rinse the oysters to remove any mud still stuck on them and put them in a cooler with ice. One of the most important things is if it is open before cooking, throw it out. You don't want anyone getting sick and an open oyster is a dead oyster. If you are unsure just toss it, there are plenty more in the bushel.

    Now get your grill going at about a medium heat level, right when the briquets get a good cover of ash on them. Put about ten or twelve oysters directly on the grate and cover them with a wet towel or the burlap sack they came in. Just keep the towel or sack wet and that will help steam the oysters. Put the lid on the grill and cook for about 5-8 minutes. They are done when the shell pops open, but some like them cooked a little longer so they are less runny. It is up to you.

    From here pull them off the grill, shuck out the oyster, and eat with your favorite topping. I enjoy it on a Saltine cracker with a dash of Tabasco on it. Others like a little cocktail sauce. Mix equal parts
    ketchup and horseradish together to taste for a simple cocktail sauce.


    Devour This