Oysters

I've roasted them on the grill, direct, maybe 350-ish.  It doesn't take long, maybe 5 - 8 minutes.  I have done them on the half shell and in the whole shell.  If you go whole, they pop open, like a clam would if you grilled those.

What is an oyoster? 

I did Oysters Rockefeller last Christmas as an appetizer. Unreal. direct at about 350-400. A little wood for some smoke/flavor. Indirect would probably allow to go a little longer and get some more smoke flavor in there.  Cook till the Rockefeller topping gets toasty and you can smell the oyster cooking. probably about 10 minutes.

The Sauce:

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.

For the Oysters:

1 Dozen Large freshly shucked Oysters on the half shell(preferrably Louisiana) Watch my quicktime video on How to Shuck an Oyster
1 Recipe of the Sauce, above
Pecorino Romano to finish
Minced Italian Parsley for garnish
Fresh Bread
Lemon wedges

Mix together all of the ingredients.

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.

Yet another recommendation for Drago’s oysters

This is an @SGH and @nolaegghead special.

RajunCajun said:

Direct with a roaring flame is the only way to go

Those little suckers even bring their own pan. 

Just a cosmic moment I guess.