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Grilled oysters
Lots of folks love chargrilled oysters, but it can be a pain to shuck 'em. So Paul Salvant gets a bucket of shucked oysters, some grill safe chafing dishes, and that solves that.

1 pint oysters
1 stick butter
1/2 cup Italian dressing
1/2 cup Italian bread crumbs
1/2 cup parmesan
garlic paste or granulated garlic
extra breadcrumbs and parmesan for topping
melted butter or oil in a squeeze bottle
French bread

Melt the butter in a saucepan over low heat. Once it begins to melt, take it off the heat and stir well. Add the dressing, bread crumbs, cheese, and garlic. Stir well to incorporate everything.

Get some wood chips smoking on your grill. Paul used applewood chips, but use your favorite.

In grill safe chafing dishes (Paul used stainless steel ashtrays - seriously - but you can use almost anything that will stand up to the heat), add 2 -3 oysters, some of the butter/dressing mixture, top with a little extra breadcrumbs and cheese.

When the wood chips are good and smoky and you've got a good hot fire going, put the oyster dishes on the grill. Squeeze a little of the butter/oil onto the flame to get it to flare up. Put the lid down on the grill so it will get smoky in there. Let cook for a minute. Check the oysters. They should be getting bubbly. Squeeze a little more butter/oil onto the flame if necessary. You want the oysters to start to curl and the topping to start to brown a little. When they're cooked, carefully remove the dishes from the grill to serve with hot crusty french bread.