There are few things so decadent yet so quick to prepare than Oysters on the Grill. This time of year we like to prepare a few dozen at a time to throw on a grate over a live fire while we’re outside enjoying the crisp Southern Illinois fall weather.
This recipe for Grilled Oysters with Hog Warsh Mignonette will be delicious with any kind of oysters, so long as they are very fresh. My favorites come from Island Creek Oysters, located just 30 minutes from my Boston outpost. The company ships directly to consumers in 100-count bags. In addition to the basic grilled oysters described here, we have also perfected a rockabilly take on grilled oysters Rockefeller, shown above, that uses both the Seasoned Collards and Spinach Artichoke Dip from our book Praise the Lard. In the recipe below, the grilled oysters are simply splashed with a mignonette made with our Hog Warsh sauce, then dotted with hot sauce and a squeeze of lemon after they come out bubbling hot and bathed in smoke from the cooker.
Grilled Oysters with Hog Warsh Mignonette
Recipe makes 3 dozen oysters
• 1/4 cup minced red onion
• 1 cup Hog Warsh Sauce
• 3 dozen raw oysters, shucked and set back in bottom shell
• Hot sauce, for serving (use your favorite – we’re big fans of Red Clay)
• Lemon wedges, for serving
• Rock salt, for cooking and serving
• 3 pounds good-quality charcoal (we use Royal Oak)
To make the mignonette: In a serving bowl, add the onion to the Hog Warsh Sauce and stir to combine. Cover and set aside until you’re ready to serve. Line a serving platter with rock salt.
To grill the oysters: Set up a cooker for direct cooking. Open the top and bottom vents. Pile 2 pounds of the charcoal in the bottom. Load a charcoal chimney one-quarter full of charcoal and light it. When the coals in the chimney are glowing, dump them on top of the pile of charcoal already in the cooker. Adjust the vents as necessary to establish a steady temperature between 285º and 300º.
On a rimmed baking sheet, spread a 1/2-inch layer of rock salt. As you shuck the oysters, set each one, in their bottom half shell, on the rock salt, taking care to preserve the briny liquid in the cup of the shell. Place the baking sheet in the cooker, directly over the coals, and close the lid. Cook for 15 minutes, or until bubbling.
Again taking care to not slosh out the oyster liquid, pull the baking sheet off the grill and use tongs to transfer the shells to the prepared platter from the first step. Serve immediately with the mignonette, hot sauce, and lemon wedges.
