Time 40m Number Of Ingredients 6 Steps:
Preheat grill to medium-high. Melt butter in a small saucepan over medium heat. Add garlic and cook, stirring, until it softens, about 1 minute. Remove from heat and stir in chili sauce (or ketchup), lemon juice and hot sauce. Bring oysters along with the sauce, a cutting board, an oven mitt, tongs and an oyster knife (or other small knife) to the grill. Place oysters flat-side up on the grill rack. Close the lid and grill until the top shell pops open, 3 to 5 minutes. Transfer the oysters to the cutting board with tongs, keeping them as level as possible so the oyster “liquor” (salty seawater) doesn’t spill out. Wear the oven mitt to hold the oyster and use the knife to remove the top shell, cutting the oyster away from the top shell and leaving it in the bottom shell. Periodically wipe your knife clean. Discard the top shells. Spoon about 1 teaspoon sauce onto each oyster. Return the oysters to the grill, close the lid and grill until the sauce is bubbling, 2 to 4 minutes more. Serve with small forks.
Yield Makes 12 Number Of Ingredients 5 Steps:
Preheat a gas grill to high. Place rock salt in a saucepan, and place on grill until heated through. Place oysters curved side down on grill. Cook until beginning to open, about 6 minutes. Using tongs, remove from grill and remove top shell. Divide the barbecue sauce between 6 of the oysters. Divide the compound butter between remaining 6 oysters. Return to grill until heated through, and butter is melted. Spread rock salt onto a serving platter. Arrange oysters on salt. Garnish with lemon wedges. Serve immediately.
Time 50m Yield 4 to 6 servings Number Of Ingredients 8 Steps:
Combine everything but the oysters in a saucepan. Let sauce ingredients simmer over low heat for about 15 minutes. Place each oyster back in its shell. Spoon about 1 tablespoon of sauce onto each oyster and place in a covered BBQ kettle to cook for 5 minutes. Serve immediately.
Time 40m Number Of Ingredients 10 Steps:
In a small bowl, beat the butter until it’s completely soft, then add the remaining ingredients. Lay a piece of cling film out on a clean work surface. Spoon the butter into the centre, then roll up tightly into a sausage shape. Keep in the fridge until ready to use. Will keep for a week in the fridge or up to 3 months in the freezer. Light the barbecue and let it burn until the coals are glowing whitehot. Now shuck your oysters. Fold a tea towel into a strip and lie it on a firmly positioned chopping board (held in place underneath by some damp kitchen towel). Put the oysters on the towel, curved-side down, and wrap the tea towel over to sandwich it. Use a strong knife, preferably a shucking knife, to firmly pierce the hinge of the oyster, then turn it to open the oyster until you hear it pop. Work the knife around the edge of the shell, being careful not to cut into the oyster, until you can remove the lid. Disconnect the oyster from its shell on the bottom so it slides out easily. Slice a round of the butter on top of each oyster and put on the barbecue, grilling for 6 mins or until bubbling. Serve with some chunks of bread to mop up the juices, if you like.
Yield Serves 4 Number Of Ingredients 7 Steps:
Combine the butter and chopped tarragon in a food processor and process until smooth. Add the black pepper and 1 teaspoon salt and pulse a few times to combine. Scrape the mixture into a bowl. Preheat a grill or the broiler to high or heat a grill pan over high heat. Spread 1 cup kosher salt over the bottom of a large platter. Combine the barbecue sauce and chile powder in a small saucepan and bring to a simmer over low heat. Keep warm. Carefully shuck the oysters over a bowl, reserving all of the oyster liquor. Return each oyster to its bottom shell; discard the top shells. Add some of the oyster liquor back to the oysters in the shell. Top each oyster with about a teaspoon of the butter. Carefully place the oysters in the half shell on the grates of the grill or on the grill pan. Cook until the sauce starts to bubble and the oysters are just cooked through, about 2 minutes. (Alternatively, you can place them on a baking sheet and heat under a preheated broiler for about 2 minutes.) Remove the oysters from the grill using tongs, place on top of the salt on the platter, and top each with a small spoonful of the barbecue sauce. Garnish with tarragon leaves and serve immediately.
Yield 4 servings Number Of Ingredients 10 Steps:
Combine all ingredients except oysters in a small mixing bowl. Shuck oysters and discard their top shells. Place on a preheated grill and spoon a small amount of the butter mixture onto each one. Close lid and grill for 2 minutes until the edges of the oysters just begin to curl. Transfer to a rock salt-lined platter and garnish with lemon wedges. Serve immediately.
Time 10m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Combine the hot sauce, Worcestershire sauce, lemon juice, olive oil, salt, pepper, and garlic in a small saucepan, and stir well. Prepare grill. Place saucepan containing sauce on grill rack. Place the oysters on grill rack, and grill 5 min or so until a few oysters begin to open. Remove oysters from heat. Carefully open oysters, leaving on the half shell. Sprinkle oysters with parsley, and drizzle with sauce. Serve with lemon wedges.
Time 9m Yield 2 Number Of Ingredients 3 Steps:
Preheat an outdoor grill for medium heat and lightly oil the grate. Place butter in a small bowl. Stir in chipotle pepper and set aside. Grill oysters for 4 minutes. Transfer oysters to a plate. Spoon chipotle butter over the oysters and serve.
More about “barbecued oysters recipes”
Yield Serves 12 as an appetizer Number Of Ingredients 6 Steps:
In a small bowl, mix together butter, lemon juice, and garlic; set aside. Preheat a grill: If using a charcoal grill, make a fire in your grill with the coals placed off to one side. When the coals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 3 to 4 seconds, you have medium heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high. Place oysters on grill near, but not directly over, coals. Top each oyster with 1 teaspoon barbecue sauce and 1 teaspoon butter mixture. Cook until oysters start to ruffle around the edges and juice is bubbling, 2 to 3 minutes. Sprinkle oysters with bacon and serve.
