How I made char-grilled oysters with an accent

I like to eat good meals to end the year so before steak and bj night, let’s have an aphrodisiac with an accent.

What you need:

A couple dozen raw oysters shucked (3 dozen should use all ingredients
3/4 to 1lb. of Italian sausage not in casing
1/2lb. of Romano cheese
Maybe a 1/3 cup of fresh chopped parsley
2 sticks of butter
1 head garlic
Ground cayenne pepper
1 lemon


Start by cutting the tops off the garlic, drizzling olive oil all over, and roasting in the oven in a small vessel (I used a Staub rice cooker). for 30-40 min at 350-375. Sorry forgot pics.


Next, browning the sausage. A nice mild will do so as not to overtake the other ingredients. After browning, mash and set aside. Prep your parsley and cut the lemon. Okay the lemon got me thirsty.













Add the garlic (skin and all) to two sticks of butter and melt the butter on the stove or in the microwave. Once the butter melts fully, mash the garlic into it, stir and repeat until you have a nice smelling product. Use a small sieve to separate from the skin and transfer to a squirt bottle.





Meanwhile back at the ranch, start your cooking vessel. This recipe is even easy enough for you slow pellet users so fear not if you don’t know how to grill (although charcoal is recommended as the kiss of the flame is what seals the bond). Time for another seafood snack.






Time to prep the oysters for their hot tube time machine. Add your butter, Italian sausage, parsley and cheese into your half shells and take them out to the grill. Bring more cheese to add as you cook them.







Get em right against the coals so they get hot fast. Cooking them can be left to your discretion. I like to see the butter darken a little before I pull them. That softens up the oysters a so they’re not as chewy but some may like them that way. Once you pull from the grill, squeeze some lemon juice on top and tap on a little cayenne.







Rounds 2 and 3 excellent too.




Money. Thanks for looking and Happy New Year!