Charbroiled Oyster Recipes Wanted

My recipe from the Recipe Book above. Don't get any complaints.


Char Grilled Oysters

4 sticks real, unsalted butter
2 T of your favorite Cajun seasoning(I use Tony Chachere’s)
1.5 to 2T black pepper
½ t red pepper
4 to 6 cloves of garlic, crushed
2 T minced flat leaf parsley
½ to ¾ cup of lemon juice

Cheese-use Parm O and Romano at a 50/50 mix. I use the best I can find. I grate it in the food processor.

Mix the butter mixture,adjust seasoning to taste, and refrigerate. For an hour or more. Add @1/2 to 1 T to each oyster. Add the same amount of cheese. Grill over very hot coals until the oyster begins to curl and sizzle a bit on the edges…may take a few minutes. You’ll want the flames, if possible, to flare up a bit. To get this, you may wish to have more butter, melted, to spoon over the cooking oysters.
Use tongs and be careful. The rule of thumb, which I’m sure you know is you can always cook them more…but you can’t “uncook” them .
This should do 4 dozen or so oysters. Serve with good bread for dipping the excess sauce.

A tip on the butter sauce…go heavy on the lemon and black pepper flavors…slightly over season. You’ll like them.

I think there is more to the sauce than just butter and a few ingredients. I watched them at Dragos and the sauce is a dark yellow thick consistency, almost like a hollindaise sauce.

Likely a liquid butter alternative. Easier in large quantities than using softened melted butter. The butter will achieve the same effect but will be much thinner and has to be kept melted to ladle over the oysters.

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