BBQ Chargrilled Oysters


Compound Butter:

2 sticks of butter, softened

2 teaspoons lemon juice

5 teaspoons of your favorite BBQ rub

2 cloves garlic minced

3 tablespoons fresh parsley chopped

Oyster Filling:

1 clove of garlic minced

1/2 cup of chopped sweet onion

2 cups of fresh chopped spinach

1 cup of grated Romano Cheese (green jar is fine)

1/3 cup of dry breadcrumbs


Oyster Filling:

1.Sauté the garlic and onion in 2 tablespoons of your compound butter on medium heat for a few minutes until softened and the color starts to change. Stir in the spinach to wilt.

2.In a separate mixing bowl combine the grated Romano Cheese and the breadcrumbs; add any desired seasonings to the bowl as well.

Oyster Prep & Grilling:

1.Shuck oysters carefully preserve the brine in the shell.

2.Line a baking sheet with rock salt or ice cream salt. This will help keep the oysters upright and from tipping over losing the brine.

3.Add two chimneys of Royal Oak-lit lump charcoal to your grill. This is a direct heat cook and you need the grill hot.

4.Add a pat of compound butter on top of the oysters.

5.Next, add a hefty pinch of your sautéed spinach.

6.Finally, add a tablespoon of the Romano cheese and breadcrumbs on top of the spinach.

7.Cook on direct heat for about 5-7 minutes. They should appear plump, and the mixture will brown when done.

8.Grill some lemons as well to add an additional layer of flavor.

9.When done remove from the grill back on the rock salt platter. Sprinkle on the chopped bacon and squirt the lemon. Enjoy!

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