Grilled Oysters with BBQ Sauce, Bacon, and Bleu Cheese
Are you ready for this? Grilled Oysters with BBQ Sauce and Bacon and Bleu Cheese? Crassostrea Gigas (Pacific Oysters) from Oregon’s Netarts Bay have plump tender meats with a clean-salty pronounced flavor, and a lingering finish.
Their deep cups makes them great for grilling. So fire up the grill and cook the oysters with the cup side down to retain the juices until they snap, crackle, and pop!
Carefully shuck these chubby bivalves then sprinkle with a generous mouthwatering portion of crumbled bacon and bleu cheese. A drizzle of smoky sweet tangy spicy BBQ Sauce will pull it all together for one big bold amazing mouthful. Let’s do it.
We’re right in the middle of grilling season. This year, in addition to the usual steaks and burgers, why not change things up and throw some live oysters on the grill?
On the barbecue, oysters take a few minutes to heat up and once hot, they are much easier to shuck than the live ones. Cooked oysters are a great way to introduce tentative guests to the spell of the oyster cult. Sputtering and popping oysters on the grill are a terrific way to get the party started.
That old admonition to eat oysters in months that are only spelled with the letter “r” is no longer applicable. Oysters begin to spawn when the water temperature rises. Spawning oysters, while not inedible, are unpleasant and milky. Some oysters are bred to be incapable of spawning so these are consumed all year long. Additionally, during the hot months, vendors can easily import oysters from cooler regions where they are not spawning. Nowadays, there are so many areas where oysters are farmed, it is not difficult to find non-spawning oysters year round.