Grilled Oysters with BBQ Sauce, Bacon, and Bleu Cheese
Are you ready for this? Grilled Oysters with BBQ Sauce and Bacon and Bleu Cheese? Crassostrea Gigas (Pacific Oysters) from Oregon’s Netarts Bay have plump tender meats with a clean-salty pronounced flavor, and a lingering finish.
Their deep cups makes them great for grilling. So fire up the grill and cook the oysters with the cup side down to retain the juices until they snap, crackle, and pop!
Carefully shuck these chubby bivalves then sprinkle with a generous mouthwatering portion of crumbled bacon and bleu cheese. A drizzle of smoky sweet tangy spicy BBQ Sauce will pull it all together for one big bold amazing mouthful. Let’s do it.
How To Grill Oysters
Place rinsed cold live oysters on a hot grill, cup side down – flat side up, for about 3 to 4 minutes until they pop and sizzle. Each oyster cooks in its own time, depending on size and the hot spots on the grill.
Use tongs to remove the hot oysters from the grill. Then use a folded kitchen towel to stabilize and hold a single oyster, protecting the hand holding it. Insert the tip of an oyster knife into the pointy end of the shell, next to the hinge. Wiggle the knife into the oyster then twist the knife to pop the shell open. When an oyster is heated, the muscle relaxes and the shell loosens so little effort is needed to pop the shell. Wipe the knife clean to remove any bits of shell clinging to it. Then use the knife to cut the muscle that holds the oyster meat to the shell. Keep the oyster level to prevent the precious oyster liquor from spilling.
While cooked oysters are much easier to shuck than live ones, it still can be dangerous. Never point the tip of the knife toward the hand holding the oyster, as it can slip and stab your hand. Practice slanting the knife downward. A chain mesh glove can be worn for extra protection. Also, it might be best to save those beers for after the oysters have been shucked.
- BBQ Sauce – warmed
- Bacon – cooked and chopped
- Bleu cheese – crumbled
Drizzle hot shucked oysters with a little BBQ sauce. Top with bacon and bleu cheese. Put the oysters back on the grill to warm briefly. Enjoy immediately. With beer.
My Other Grilled Oyster Recipes (click here)
Korean style: Click here for Korean Grilled Oysters with gochujang butter, kimchi, and scallion.
Sriracha butter: Melt one half stick of butter in a small pan, stir in 2 teaspoons Sriracha (chili sauce). Spoon a small amount of melted butter sauce over the oyster.
Scotch whisky: Drizzle a very small amount of smoky, peaty Scotch over the hot oyster. Hot oysters and scotch are an extraordinary combination!
Lemon garlic butter: Melt one half stick of butter in a small pan, add 2 cloves minced garlic, and cook for one minute. Remove from heat, add the juice from one half lemon and 1 teaspoon chopped parsley. Spoon over hot oyster.
Celery hearts: Place a very small cube of unsalted butter on the hot oyster. Add a pinch of sea salt and white pepper. Garnish with finely chopped leaves from the heart of a celery stalk. Enjoy as the butter starts to melt.
Parmesan and smoked paprika: Spoon a small dollop of mayonnaise onto a shucked oyster. Sprinkle with smoked paprika and top with shredded Parmesan. Put the oyster back on the grill until the cheese melts. (a Pinterest favorite)