This simple method translates the regional ceremony of roasting South Carolina cluster oysters on a large metal slab over an open fire to the backyard grill. Just cover them with wet burlap or a wet, clean towel with no detergent smell. To serve, place multiple oyster knives and gloves on a table and encourage folks to shuck their own. Plan on at least 1 dozen oysters per person, and grill them in batches. Be sure to scrub and rinse oysters well before roasting; discard any with broken shells.

Recipe by Southern Living January 2015

Gallery

Hector Sanchez; Styling: Heather Chadduck Hillegas

Recipe Summary

hands-on:
15 mins
total:
25 mins
Yield:
Makes 2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to 400° to 450° (high) heat. Arrange oysters in a single layer on grill; cover with wet burlap or towel. Cook, covered with grill lid, 10 to 12 minutes or until oysters open. Using tongs, carefully transfer roasted oysters to a platter. Serve warm with cocktail sauce and saltine crackers.

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