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 🙂

6 thoughts on “Barbecued Oysters”

  1. Hi Maryann and Ronell – ooh were these good! Oysters are so festive! My guests look forward to them every year. I’m lucky to have some friends that can shuck, so I can keep on cooking in the kitchen 🙂

  2. Those sound so good! I have never bbq'ed oysters before, how long do you cook them/do you have to put anything between them and the grill?

  3. Hi Claire – I will be writing about oysters again in the next couple days.

    To answer your questions, no, just put the shell directly on the grill, they only take a minute or two to get hot.

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