Char grilled oysters - sauce basting recipe

2 lb. butter, softened
1/2 cup finely chopped fresh garlic
1 Tbs. black pepper
1 tsp. dried Italian seasoning
6 dozen oysters on the half shell
1 cup grated Parmesan and Romano cheeses, mixed
3 Tbs. chopped parsley

1. Mix butter with the garlic, pepper, and Italian seasoning.

2. Heat a charcoal or gas grill until very, very hot. Place the oysters on the hottest spot on the grill and let them cook in their own juices for a few minutes, just until they start to bubble and the edges curl.

3. Top each with a generous portion of the sauce, enough to fill up the shell. When the sauce starts to bubble and sizzle sprinkle each oyster with about a Tbsp of cheese mix. Let the Oysters go until the sauce on the edges of the shells gets nice and brown. Garnish with minced Parsley.

I've used this before, found it online (but added a little more garlic):

1 Stick Unsalted Butter, very soft
1 Pinch Kosher Salt
1 tsp Freshly Ground Black Pepper
1 Tbsp Minced Garlic
4 Tbsp Pecorino Romano
1 pinch Cayenne
1 pinch White Pepper
1 Spritz Lemon Juice
1 tsp Minced Italian Parsley

Whisk together all ingredients. Dollop of mixture goes on each oyster. Plus Number2's steps 2 & 3 above.
Pretty simple and reminds me of Drago's. Tripled the recipe because we did a bunch of oysters.

I have a version in the Recipe Book above.

All the above recipes will work...the only thing I haven't seen posted that I know several folks use but isn't widely known in the recipe books is dry vermouth. Start out with it in your pot as a base and reduce by half before adding butter and the like. Several restaurants use it. If you want a little twist, you can use sweet vermouth. Gives it a different flavor. But still great.