BBQ Oysters with Sriracha Butter
(Another Thanksgiving Tradition)
This year’s oyster selection:
Blue Point ~ An exceptional Atlantic oyster from Long Island with a crisp texture, gorgeous salinity and hints of celery.
Malaspina ~ a sweet, mild Pacific oyster from British Columbia with a distinct watermelon-rind aroma and creamy-white flesh.
Luna ~ a Pacific oyster with delicate meats from Southern California with flavors of crisp melon and a salty cold finish.
In a small pot, melt butter and add a good squeeze of Sriracha hot sauce. Whisk together. Keep pot hot on the corner of the grill.
From Huy Fong Foods, Inc.:
“Sriracha is made from sun ripen chilies which are ground into a smooth paste along with garlic and packaged in a convenient squeeze bottle. It is excellent in soups, sauces, pastas, pizzas, hot dogs, hamburgers, chow mein or on anything else to give it a delicious, spicy taste.”
We respectfully add oysters to their list.
Our many thanks to Oyster Shuckers Extraordinaire, Tori and Chip!
Place the oysters on a hot grill, keeping in mind that the smaller ones will cook quicker. In a minute or two you’ll hear a pop and a sizzle. Shuck the oysters once they begin to open, carefully, as they are hot. Keep them level so as not to spill the precious oyster liquor. Ladle a small amount of Sriracha butter onto the oysters. Enjoy!
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LL, love how you’ve streamlined the assembly of the oysters…ie. no shucking. I have a big dinner with oysters and I’ll try this out.
Lori, That’s a great tradition. I love the idea of sriracha butter.
Ah shucks these look great 😉 GREG
Wow. I need this in my life. I always put a little hot sauce on my oysters 🙂
OMG – I think I’ve died and gone to heaven. I used to open them, put them on the grill, throw on some Parmesan Cheese and melted butter, but this … words fail. I have to go to the store now and buy oysters.