Barbecued Oysters

It’s our tradition to serve oysters on Thanksgiving.

This year, we have Tori & Tom’s special recipe: Pacific oysters on the grill with a pat of butter, minced garlic, smokey barbecue sauce, a dash of Crystal Hot Sauce, and freshly grated horseradish.

Ooooh! Were these ever good! We could have eaten another 3 dozen…

A special thank you to Tori, Oyster Shucker Extraordinaire!

These oysters are from Hood Canal, Washington.“Oysters adore Hood Canal. The water is kept brackish, cold, and oxygenated by the Olympic rivers.” Rowan Jacobsen

Cook’s Tip: Barbecuing the oysters takes one dish and guests out of the kitchen while you’re preparing the big meal 🙂