really nice batch of blue points last night. Grilled til they opened, topped with garlic butter I made, and then a drizzle of Open Pit(for a store bought bottled sauce I like Open Pit, even with all the free sauce samples I get I always have a bottle on hand, and Open Pit & the Jug bbq sauces are the only ones ill pay $$$ for).







These were so good i wanted to do some more tonight. alas, no WF market nearby.

Jim,

I was perusing through Steven Raichlen's "BBQ USA" today and a recipe popped out that made me think of this thread. Sounds right up your alley - for ea. oyster he bastes with BBQ sauce, adds a bit of chopped cilantro, shredded Asiago Cheese, and sprinkles with a few drops of "good" tequila.

I may try this myself soon. -Lynn

LynnB wrote:Jim,

I was perusing through Steven Raichlen's "BBQ USA" today and a recipe popped out that made me think of this thread. Sounds right up your alley - for ea. oyster he bastes with BBQ sauce, adds a bit of chopped cilantro, shredded Asiago Cheese, and sprinkles with a few drops of "good" tequila.

I may try this myself soon. -Lynn

thanks for the heads up on that recipe. It defintely sounds like something I want to try.

Hi,

I have frozen oysters not on the shell from H-mart. If I defrosted them, I was thinking of putting them in small tray (may one for escargot) to heat through on the grill. How many minutes might this be? Or from those who did fresh oysters, how long were they on there before popping open? I'm trying to get an orientation.

Regards,

Cathy, sounds like a ramiken would be perfect.

I've been eyeballing those frozen oysters myself at HMart. Wasn't sure what to do with them besides stuffings, rolled and fried for a poboy, or maybe mashed up and made into like a crabcake/oyster cake/fritter.

Cathy2 wrote: Or from those who did fresh oysters, how long were they on there before popping open?

typically no more than 5 minutes over roaring hot lump charcoal before they were opening.