re: Cajun Cookoff Menu Ideas

I posted this in 2018 on how I do bulk chargrilled oysters.
Hope it helps.

Butter ingredients:
8 - sticks of unsalted butter, at room temperature.
1 - tablespoon of Paul P’s Unsalted Seasoning Mix
2 - teaspoons salt.
2 - teaspoons freshly ground black pepper
½ - teaspoon white pepper
½ - cup freshly minced Italian parsley leaves.
1 - cup freshly minced garlic
3 - ounces freshly squeezed lemon juice

Topping:
2 - cups freshly grated Romano cheese
2 - cups freshly grated Parmesan cheese

I soften butter week of and mix all ingredients together in kitchenaid mixer. Lay it in wax paper and make a tube of it so it looks like a rolling pin. Stick back in fridge till day of.

Day of:

Shuck oysters and put in pan with ice underneath. You can stack your pans and keep in ice chest.

When ready to grill I slice the butter roll about 1/4 inch slices and place 1 slice on each oysters. Then place oysters onto grill. Prevents me from dealing with spooning butter onto a hot arse grill.

After a minute or 2 I sprinkle the cheese onto them. When everything bubbly I take them off. Add a little melted butter mixture to any that might have turned sideways and appear dry.

Serve with french bread.

My butter mixture is from memory because I am at work but I am pretty sure thats everything.