Cooking Instructions
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Step 1
Cut the
Lemon (1)
into wedges.
Step 2
Prepare your Big Green Egg or other charcoal grill for direct cooking temperature should be 475-500 degrees F (250-260 degrees C).
Step 3
Allow the
Salted Butter (1 cup)
to soften to room temperature. Once soft mix in the
Pecorino Romano Cheese (1/4 cup)
,
Garlic (2 cloves)
,
Italian Flat-Leaf Parsley (1 Tbsp)
and
All-Purpose Spice Rub (1 tsp)
.
Step 4
Place freshly shucked
Oysters (12)
directly on grill grate and cook for 3-4 minutes just until the liquid in the oysters starts to bubble.
Step 5
Spoon 1 heaping teaspoon of butter mixture onto each oyster.
Step 6
Cook an additional 3-4 minutes or until the tops are slightly browned and the sides of the oyster start to curl.
Step 7
Carefully remove from grill, top with a squeeze of fresh lemon wedge juice and Crystal hot sauce.
Step 8
Serve with Saltine Crackers or straight out of the shell, Enjoy!
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