Barbeque oysters recipe: 59 photos
Grilled Oysters on the Half Shell
FAQ
Pre-heat grill to high (immolate). Place oysters on the grill, cup-up (the flat part of the shell facing up). When the liquid is bubbling and the meat has firmed up, remove oyster to a serving platter, being careful not to spill liquid. When oysters have cooled off, they are ready to slurp.
They do not need to be shucked. They give of themselves with only the gentlest tug. Actually, saying the oysters have been cooked is probably overstating it; they've been lightly steamed, but retain a raw, warm snap.
Steaming Oysters: A Simple Approach. The gentle steam allows the briny oysters to cook while keeping their natural juices and flavors intact. All you need is a pot with a steamer basket. Place the shucked oysters in the basket, set over boiling water, and cover to steam for 4-5 minutes until they are firm and opaque.
Like clams or other shellfish, oysters can get a little rubbery if you let them cook too long. I grill mine, with the lid closed, just until the liquid inside is vigorously bubbling and the butter is completely melted, about 2 minutes. It's okay if the very tops of the oysters are still a touch raw.
Anyone who eats raw oysters is at risk of contracting bacteria and viruses that can cause illness or even death. It's recommended that people with weaker immune systems avoid eating raw oysters and only consume them cooked. Food contaminated with a bacteria or virus can look, smell or taste normal.