Oysters on the grill, without a doubt, are one of my all time favorites! Some of my fondest food memories include endless hours spent with family and friends, hovered around a bbq or blazing fire pit, anticipating the shells popping open from the hot steam, ready to devour. Topped off with a sinful combination of clarified butter, garlic, and minced parsley, served with just baked french baguette, those oysters made me wonder, Am I in heaven??
When it comes to sauces, the world is your oyster, literally. Oyster sauces range from extremely rich and containing cream, to drowning in hot clarified butter, or simply topping off with a kick of heat from your favorite hot sauce along with a sliced lemon. The options are endless. Today, I am sharing two of my favorite ways of enjoying bbq oysters on the half shell.
On the menu – BBQ Oysters Two Ways, served with Parmesan-Horseradish Butter or with Clarified Garlic Butter and Gremolata. From the kick of the prepared horseradish, to the slight crunch from the seasoned panko gremolata, these sauces will easily have you putting down at least a dozen!!
Beat the Chill with Your Grill Tip: WIth temperatures reaching a record low this winter season, it is important to dress appropriately. It is just as important to not only prepare what is going on the grill for dinner, but also how prepared you are when stepping outside in the bone-chilling weather. Listed are some important tips to always keep in mind this winter season.
- Have all your gear ready and stationed by the door closest to the grill, making it easy to put on and off as you go in and out. Must haves: warm hat or beanie that cover your ears, waterproof/windproof coat that is easy to zip on, and if possible, covers your neck. A warm scarf wrapped and ends tucked inside the zipped coat, leaving nothing to dangle into the open flames (this is very important to remember!) Many winter clothing items have cute accessories that dangle, but must be avoided wearing when it comes time to grill.
- If possible, have a pair of waterproof slip on shoes or boots that protect your feet and lower legs from the snow along with your other items. WIth slip on protective footwear, they can easily be taken off once entering the home.
- Always have a pair of Bull’s Heat Resistant Pit Mitts by the door, in your grilling coat pocket, and/or out by the grill. These mitts will protect your fingers and hands from getting frostbite, but also protect them from burning when using your Bull BBQ or the Bull Rotisserie. These mitts are perfect to use for this recipe, assuring your hands are safe from the scalding steam from the oysters and from cutting yourself if using an oyster shucker.
Chef’s Tip: The sweet liquid inside the oysters often is salty, like the sea. I like to use unsalted butter for my sauces to avoid the bbq oysters being too salty. Once the oysters pop open on the grill, taste the liquid and adjust the seasoning of the salt in the sauces, as needed.
- For the Oysters:
- 24 large bbq oysters, whole or shucked on the shell
- Lemon wedges, optional
- Rock Salt, optional
- Seaweed, optional
- For the Parmesan-Horseradish Butter:
- 1 lb butter (4 sticks), unsalted
- 1 cup Parmesan cheese, freshly grated
- ¼ cup prepared horseradish
- ½ lemon, zest only
- 1 tablespoon Italian parsley, minced
- 1 tablespoon chives, minced
- Kosher salt, to taste
- For the Parmesan-Horseradish Butter: In the Bull Cast Iron Saucepan, melt the butter over medium heat. Once melted, turn the heat off and add the rest of the ingredients, except the Parmesan. Set aside.
- For the Oysters: Preheat the Bull BBQ on medium-high heat.
- Place the oysters, flat side up, resting between the bbq grill grates.
- Close the hood of the bbq and allow the oysters to cook for 3-5 minutes on medium high heat, until the oysters pop open.
- Using the Bull Tongs, carefully transfer the oyster to the Bull Cutting Board. Put the Bull Pit Mitt on, holding the oyster level, and with the other hand, using an oyster shucker or knife, carefully remove the top shell from the oyster, cutting off the oyster meat and leaving in the bottom shell with the juices. Repeat until all oysters are done.
- Add 1 tablespoon of the horseradish sauce on top of the oysters and carefully place back onto the grill, resting them in between the grill grates.
- Close the lid and allow them to cook for 1 minute. Open the lid and add 1 tablespoon of the Parmesan cheese on top of the oyster and close the lid and cook until all the cheese has melted and bubbling, turning slightly brown.
- Serve immediately with garlic bread and a fork!
- For the Oysters:
- 24 large bbq oysters, whole or shucked on the shell
- Lemon wedges, optional
- Rock Salt, optional
- Seaweed, optional
- For the Gremolata:
- 1½ cups of panko
- 1½ tablespoon butter, unsalted
- 1 teaspoon Italian parsley, minced
- 1 teaspoon thyme, fresh, minced
- 1½ teaspoons lemon zest
- 3 tablespoons Parmesan cheese, finely grated
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 3 tablespoons Bull's Steak & Burger BBQ Rub
- For the Clarified Garlic Butter:
- 1 lb (4 sticks) butter, unsalted
- ⅓ cup garlic clove, minced
- Kosher salt to taste
- 2 tablespoons Italian Parsley, minced
- For the Gremolata: In a large Saucepan, melt the butter over medium heat. Once melted, add the panko and finish cooking until slightly brown.
- Turn the heat off, transfer the browned panko to a mixing bowl, and add the rest of the ingredients and set aside while the clarified butter is prepared.
- For the Clarified Garlic Butter: In a saucepan on medium heat, melt the butter and allow it to simmer.
- Once the milk solids separate from the fat, using a ladle, remove the milk solids from the top. Add the minced garlic, parsley, cook for another 2 minutes and remove from the heat. Add the kosher salt to taste and set aside.
- For the Oysters: Preheat the Bull BBQ on medium-high heat.
- Place the oysters, flat side up, resting between the bbq grill grates.
- Close the hood of the bbq and allow the oysters to cook for 3-5 minutes on medium high, heat, until the oysters pop open.
- Using the Bull Tongs, carefully transfer the oyster to the Bull cutting board. Put the Bull Pit Mitt on, holding the oyster level, and with the other hand, using an oyster shucker or knife, carefully remove the top shell from the oyster, cutting off the oyster meat and leaving in the bottom shell with the juices. Repeat until all oysters are done.
- Add 2 tablespoons of the Clarified Garlic Butter on top of the oysters and carefully place back onto the grill, resting them in between the grill grates.
- Close the lid and allow them to cook for 1-2 more minutes until bubbling.
- Remove the oysters from the grill and top off with gremolata and serve immediately with garlic bread!
♥ Chef Amy
