BBQ Oysters, Sriracha Butter

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!