Barbequed Oysters Food

GRILLED OYSTERS

Steps:

• In a bowl combine all ingredients except the oysters and mix thoroughly to combine. Transfer butter mixture to a piece of plastic wrap and roll up to form a tight log and freeze until firm.
• Preheat a grill to high.
• Place the washed oyster shells on a baking sheet and top each shell with 1 oyster. Remove the butter from the freezer and unwrap. Slice the butter into 24 rounds and place 1 round on top of each oyster. Place the oysters on the preheated grill and cook until the oysters are just cooked through, curled around the edges and the butter is melted and bubbly, 4 to 6 minutes.
• Serve immediately.

HOW TO GRILL OYSTERS

Steps:

• Preheat grill to high (very important, otherwise they will not get hot enough to pop open the shells).
• Check oysters for freshness by tapping each oyster gently on a work surface to make sure they close their shells when tapped. Discard any oysters that don't close.
• Place the oysters on the grate with the deeper shell down to hold in the juices.
• Grill for 5-8 minutes. Remove each oyster from the grill the second the shell pops open (even if it is ever so slightly open) dumping out the juices onto the coals. Do not delay in removing them from the grill, as they will cook up to nothing!
• Pry off top shells with an oven mitt, pull the oyster off of the top shell. Dump out juices, return oyster to the shell and serve immediately.

BARBEQUED OYSTERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the oysters on a large baking sheet and cook 8 to 15 minutes in the preheated oven, or until the shells have opened.
• Squeeze the juice and pulp from the limes into a small serving bowl. Mix in the pepper.
• Serve oysters on the half shell with the sauce.

BARBECUED OYSTERS WITH GARLIC, PAPRIKA & PARMESAN BUTTER

Steps:

• In a small bowl, beat the butter until it's completely soft, then add the remaining ingredients. Lay a piece of cling film out on a clean work surface. Spoon the butter into the centre, then roll up tightly into a sausage shape. Keep in the fridge until ready to use. Will keep for a week in the fridge or up to 3 months in the freezer.
• Light the barbecue and let it burn until the coals are glowing whitehot. Now shuck your oysters. Fold a tea towel into a strip and lie it on a firmly positioned chopping board (held in place underneath by some damp kitchen towel). Put the oysters on the towel, curved-side down, and wrap the tea towel over to sandwich it. Use a strong knife, preferably a shucking knife, to firmly pierce the hinge of the oyster, then turn it to open the oyster until you hear it pop. Work the knife around the edge of the shell, being careful not to cut into the oyster, until you can remove the lid. Disconnect the oyster from its shell on the bottom so it slides out easily.
• Slice a round of the butter on top of each oyster and put on the barbecue, grilling for 6 mins or until bubbling. Serve with some chunks of bread to mop up the juices, if you like.

GRILLED OYSTERS

Steps:

• Stir together onion, hoisin, garlic& pepper flakes.
• Add oysters and marinate for 15 minutes.
• Thread 2 oysters onto each skewer.
• Place on greased grill over high heat.
• Brush with reserved marinade.
• Cook, turning once, for 2 minutes or until firm.
• Sprinkle with cilantro.

GRILLED BARBECUED OYSTERS

Steps:

• Combine the hot sauce, Worcestershire sauce, lemon juice, olive oil, salt, pepper, and garlic in a small saucepan, and stir well.
• Prepare grill.
• Place saucepan containing sauce on grill rack. Place the oysters on grill rack, and grill 5 min or so until a few oysters begin to open.
• Remove oysters from heat. Carefully open oysters, leaving on the half shell.
• Sprinkle oysters with parsley, and drizzle with sauce.
• Serve with lemon wedges.

SPICY BARBECUED OYSTERS

Steps:

• Preheat grill to medium-high.
• Melt butter in a small saucepan over medium heat. Add garlic and cook, stirring, until it softens, about 1 minute. Remove from heat and stir in chili sauce (or ketchup), lemon juice and hot sauce.
• Bring oysters along with the sauce, a cutting board, an oven mitt, tongs and an oyster knife (or other small knife) to the grill.
• Place oysters flat-side up on the grill rack. Close the lid and grill until the top shell pops open, 3 to 5 minutes. Transfer the oysters to the cutting board with tongs, keeping them as level as possible so the oyster "liquor" (salty seawater) doesn't spill out.
• Wear the oven mitt to hold the oyster and use the knife to remove the top shell, cutting the oyster away from the top shell and leaving it in the bottom shell. Periodically wipe your knife clean. Discard the top shells. Spoon about 1 teaspoon sauce onto each oyster. Return the oysters to the grill, close the lid and grill until the sauce is bubbling, 2 to 4 minutes more. Serve with small forks.

BARBECUED OYSTERS

Steps:

• Preheat a gas grill to high. Place rock salt in a saucepan, and place on grill until heated through.
• Place oysters curved side down on grill. Cook until beginning to open, about 6 minutes. Using tongs, remove from grill and remove top shell.
• Divide the barbecue sauce between 6 of the oysters. Divide the compound butter between remaining 6 oysters. Return to grill until heated through, and butter is melted.
• Spread rock salt onto a serving platter. Arrange oysters on salt. Garnish with lemon wedges. Serve immediately.

GRILLED OYSTERS THREE WAYS

Steps:

• For the mignonette: Stir together the red wine vinegar, white balsamic vinegar, shallots and 1/4 teaspoon black pepper in a small bowl. Refrigerate until ready to serve.
• For the bourbon BBQ sauce: Stir together the barbecue sauce and bourbon in a small bowl. Set aside.
• For the scampi butter: Mash to combine the butter, white wine, lemon juice, garlic, shallot, 1 tablespoon of the parsley, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Side aside.
• For the oysters: Prepare an outdoor grill for medium-high heat. Add the coarse sea salt in mounds to a large 9-by-13-inch aluminum roasting pan.
• Cooking in batches if necessary, put the oysters with their cupped side down in the roasting pan, nestling them in the salt so the flat side is facing up and they do not tip. Put the roasting pan on the hottest part of the grill and close the lid. Cook until the shells open slightly (wide enough to slide a knife in), 5 to 8 minutes, depending on the size of the oysters.
• Carefully remove the roasting pan from the grill. Insert the tip of an oyster knife or small sharp paring knife in the shell opening and run the knife along the inside of the top shell to release the oyster; remove the top shell. Run the knife under the oyster meat in the bottom shell to release the oyster, keeping the oyster and juices in the shell. Repeat with the remaining oysters, placing 12 of them on a platter and the remainder back in the pan. Serve the oysters on the platter immediately with the mignonette, or refrigerate until ready to serve. (See Cook's Note.)
• Spoon the bourbon BBQ sauce over 12 of the remaining oysters in the roasting pan (about 1 teaspoon each). Top each with some of the bacon and chives.
• Put a dollop of the scampi butter over the 12 remaining oysters in the roasting pan (about 1 teaspoon each).
• Return the roasting pan to the grill, close the lid and cook until the oyster fillings are just starting to bubble, about 5 minutes. Remove from the grill and transfer to a serving platter.
• Sprinkle the scampi butter oysters with the remaining 1 tablespoon chopped parsley and serve immediately.

THAI BARBECUED OYSTERS

Steps:

• Sprinkle a layer of rock salt in a 15x10x1-inch jellyroll pan; set aside.
• Scrub oyster shells and open, discarding tops.
• Arrange oysters over rock salt.
• Brush oysters on half shells with barbecue sauce.
• Combine breadcrumbs and remaining ingredients in a small bowl; stir well.
• Sprinkle evenly over oysters.
• Bake at 425° for 12 minutes or until oysters begin to curl.

CHAR-GRILLED OYSTERS

Steps:

• For the cheese topping: Mix the Parmesan, mozzarella, garlic, lemon juice, lemon zest and parsley in a bowl and reserve for later use.
• For the finishing butter: Place the butter, lemon juice, hot sauce, Worcestershire, chopped garlic, granulated garlic and 1/2 cup water into a small pot on the stove. Slowly melt and whisk ingredients until incorporated.
• For the oysters: Preheat the grill until it is very hot, about 400 degrees F.
• Top each oyster with a liberal amount of the cheese mixture. Carefully place the oysters on the grill and close. Cook until the cheese is melted and the oysters are starting to get some color, about 10 minutes.
• Remove the oysters from the grill with tongs and place them onto a cookie sheet or a heat-proof surface.
• Arrange 6 oysters per plate or leave on the large platter. Ladle some melted garlic butter over the oysters.
• Serve with grilled bread to soak up the juices and butter!

GRILLED OYSTERS

Steps:

• Rinse the oysters in cold water. Discard any with shells that are open and won't stay closed when gently squeezed shut. Heat a gas or charcoal grill to medium-high.
• Set the oysters, with the cupped side down, on the cooking grate.
• Cover the grill and cook until the oysters have opened and the meat is opaque and cooked through but not yet dried out, about 5 minutes for smaller oysters and 8 to 10 minutes for larger ones. (Note that most oysters will open their shells enough to make it easy to lift off the top shell, but not as wide as cooked mussels and clams.)
• Use tongs or heavy-duty oven/grilling mitts to remove the oysters from the grill.
• Remove the top shell and, for easy eating, run a sharp knife along the inside of the bottom shell to detach the oyster.
• Serve the oysters hot or warm with melted butter, hot sauce, lemon wedges, or any other desired toppings.

BARBECUED OYSTERS

Steps:

• Combine all ingredients except oysters in a small mixing bowl. Shuck oysters and discard their top shells. Place on a preheated grill and spoon a small amount of the butter mixture onto each one. Close lid and grill for 2 minutes until the edges of the oysters just begin to curl. Transfer to a rock salt-lined platter and garnish with lemon wedges. Serve immediately.

BARBECUED OYSTERS

Steps:

• Combine the butter and chopped tarragon in a food processor and process until smooth. Add the black pepper and 1 teaspoon salt and pulse a few times to combine. Scrape the mixture into a bowl.
• Preheat a grill or the broiler to high or heat a grill pan over high heat. Spread 1 cup kosher salt over the bottom of a large platter.
• Combine the barbecue sauce and chile powder in a small saucepan and bring to a simmer over low heat. Keep warm.
• Carefully shuck the oysters over a bowl, reserving all of the oyster liquor. Return each oyster to its bottom shell; discard the top shells. Add some of the oyster liquor back to the oysters in the shell. Top each oyster with about a teaspoon of the butter.
• Carefully place the oysters in the half shell on the grates of the grill or on the grill pan. Cook until the sauce starts to bubble and the oysters are just cooked through, about 2 minutes. (Alternatively, you can place them on a baking sheet and heat under a preheated broiler for about 2 minutes.)
• Remove the oysters from the grill using tongs, place on top of the salt on the platter, and top each with a small spoonful of the barbecue sauce. Garnish with tarragon leaves and serve immediately.