Chargrilled New Orleans Oysters

Chargrilled New Orleans Oysters

Here is your winner from February’s rain/snow/ice-filled MEATing. It comes courtesy of Bryson Burnside – Tae-Bo to his ManBQue brothers – and was inspired by a recent trip to New Orleans. “Those drunk college girls aren’t going to make bad decisions by themselves,” he said.

(Note: he did not actually say this)

The excellent thing about these oysters is that even with the rich sauce and residual heat from the grill, they still taste first of oysters. Too many cooks – even some Gulf Coast ones – tend to fry the oysters to oblivion or put them underneath so much unnecessary crap that you’re only tasting sauce, or relish, or whatever fool thing some jackass calling himself “Chef Timmy” thought was a great idea at the time. Oysters in their raw state have an incredible variety in taste, size, and texture. Whatever you do to them should highlight, not erase, the differences in breeds.

For this recipe, Tae-Bo elected to use the Dabob Bay breed. Obviously, you might find something better the day you hit the fish place. Taste and adjust everything you do, and sauce lightly at first until you hit the right mark for your oysters. And for fuck’s sake, use a proper oyster knife when you’re shucking these recalcitrant fish-rocks. No one likes a mangled hand.

The Setup


15 fresh Dabob Bay oysters (or whatever kind looked good to you at the moment)
6 tbsp (3/4 stick) salted butter
1 tbsp cayenne powder
Kosher salt
1 garlic bulb, cloves peeled and minced
1 lemon, cut into wedges


1. Heat the grill to high.

2. Melt the butter in a small saucepan. Stir in the garlic and cayenne and adjust seasoning with salt. Cover and keep warm.

3. Shuck the oysters – avoid spilling the flavorful saltwater liquid (oyster liquor) inside. If they don’t pry open right away, swearing and vaugue threats usually helps. Carefully sever the adductor muscle between the oyster meat and bottom shell with your knife.

4. Place half-shell oysters on the grill for 5 minutes, or until the water in the shells boils for two minutes.

5. Spoon the butter sauce into the shells of the oysters.

6. Sprinkle the lemon juice over the tops of the oysters. Appear authentically Cajun by using the word “crawdad.” Enjoy.


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