Although barbecuing oysters may sound more complicated than grilling meat, they can actually be a more hands-off process because they don't require flipping or guesswork. As soon as the oyster shells pop open on the grill, you know they're done. Barbecuing can also give the oysters a richer flavor than if you had steamed them.
Instructions
1. Place 1 to 2 lbs. of fresh oysters into a large bowl. Position the bowl of oysters underneath cold, running water. Scrub the shells vigorously to loosen any surface grime.
2. Rinse the oyster shells thoroughly, then pat them dry with a clean cloth. Set your gas grill to medium-high heat.
For a charcoal grill, spread out a single layer of charcoal. Light the grill and then position your hand, palm-side down, about 6 inches above the grill. Once you can only hold your palm above the heat for four seconds without having to move it, the grill has reached medium-high heat.
3. Position the oysters directly onto the heated grill so the flatter sides of the oyster shells face upward, which will allow the shellfish to open at their hinges when they are cooked. Position the oysters so that you can easily see their hinges.
4. Keep the oysters uncovered and let them cook undisturbed for about four minutes. Watch the oysters closely and use tongs to carefully remove and transfer each oyster to a platter as it pops open on its own. Larger oysters may take longer to cook. Discard any oysters that haven't popped open on their own within 10 minutes.
5. Serve the oysters warm while they are still in their shells. Scoop out the meat and chop it up for soups, stews or salads.
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