GrillAmerican
Grilled oysters
On the half shell, a hot grate, butter until they just curl. Do not boil them in their own liquor.
Made it?
20 min · 15 min hands-on · pull 140°F
Ingredients
2 lb on the fire · ~1.4 lb to the table · 3 plates at 8 oz
- oysters, shucked on the half shell24 (2 lb)
- butter, melted4 tbsp
- garlic cloves, minced2
- or lemonhot sauce
- choppedparsley
Method
- 1
Garlic butter. Oysters on a hot grate, cup-side down so they sit.
- 2
4–6 minutes until the edges just curl and the liquor bubbles.
- 3
More butter, parsley, lemon. If they shrink to rubber, they went long.
If you don’t have it
- oysters → a neighboring cut on the same animal. Keep the same pull. Leaner cooks faster and dries sooner.
- oysters, shucked on the half shell → What you actually have, if it is the same muscle family. Unshucked: grill until they pop, then knife. Messier, still good.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making grilled onions.
Alongside a tri-tip or skirt. Thick rounds, oil, salt, the cool then hot zone until soft and marked.
25 min
- With this dish, try making steak fries.
Par-cook while the steak dry-brines. Finish when the steak rests. Russets, ½-inch sticks, soak, dry. 325°F then 375°F, or a hot sheet with oil if you refuse a pot of fat. Salt the second they leave the heat.
45 min
- With this dish, try making grilled asparagus.
When the meat comes off to rest. Thick spears, oil, salt. Hot grate 2–3 minutes, roll, another minute. Lemon. Pencil spears go in a hot skillet, not on the bars.
10 min