Prepare your Big Green Egg or other charcoal grill for direct cooking temperature should be 475-500 degrees F (250-260 degrees C).
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)
All-Purpose Spice Rub (1 tsp)
Place freshly shucked
directly on grill grate and cook for 3-4 minutes just until the liquid in the oysters starts to bubble.
Spoon 1 heaping teaspoon of butter mixture onto each oyster.
Cook an additional 3-4 minutes or until the tops are slightly browned and the sides of the oyster start to curl.
Carefully remove from grill, top with a squeeze of fresh lemon wedge juice and Crystal hot sauce.
Serve with Saltine Crackers or straight out of the shell, Enjoy!