Start the Party with Grilled Oysters!

grilled oysters
Oysters on the Grill

 

“Gimme oysters and beer

For dinner every day of the year

And I’ll feel fine… I’ll feel fine”

Jimmy Buffett

 

We’re right in the middle of grilling season. This year, in addition to the usual steaks and burgers, why not change things up and throw some live oysters on the grill?

On the barbecue, oysters take a few minutes to heat up and once hot, they are much easier to shuck than the live ones. Cooked oysters are a great way to introduce tentative guests to the spell of the oyster cult. Sputtering and popping oysters on the grill are a terrific way to get the party started.

That old admonition to eat oysters in months that are only spelled with the letter “r” is no longer applicable. Oysters begin to spawn when the water temperature rises. Spawning oysters, while not inedible, are unpleasant and milky. Some oysters are bred to be incapable of spawning so these are consumed all year long. Additionally, during the hot months, vendors can easily import oysters from cooler regions where they are not spawning. Nowadays, there are so many areas where oysters are farmed, it is not difficult to find non-spawning oysters year round.

Six Toppings for Hot Oysters

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BBQ Oysters – Gochujang Butter, Kimchi, Scallion

BBQ Oyster - Korean Style

BBQ OYSTERS – KOREAN STYLE
Gochujang Butter, Kimchi, Scallion

Let’s not pretend that these BBQ oysters will appeal to everyone. But surprisingly, those who said they were not fans of bivalve molluscs nor fermented cabbage found themselves enjoying several of the Korean Style Oysters hot off the grill. At a recent party, we served Fanny Bay Pacific Oysters boldly dressed with Korean flavors – a spicy rich gochujang butter, complex kimchi, and fresh scallion. And paired with cold Hite lager to get the party has started!

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BBQ Oysters, Sriracha Butter

bbq oysters sriracha butter
BBQ Oysters with Sriracha Butter
(Another Thanksgiving Tradition)

bbq oysters

This year’s oyster selection:

Blue Point ~ An exceptional Atlantic oyster from Long Island with a crisp texture, gorgeous salinity and hints of celery.

Malaspina ~ a sweet,  mild Pacific oyster from British Columbia with a distinct watermelon-rind aroma and creamy-white flesh.

Luna ~ a Pacific oyster with delicate meats from Southern California with flavors of crisp melon and a salty cold finish.

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