Chargrilled Oysters
July 31, 2016

Chargrilled Oysters

If you’re a fan of Chargrilled Oysters, this recipe is for you. Fresh oysters are one of my favorite treats when I go to the coast, but my buddy Kevin over at the Boiler Plate Crab & Co. has them year round no matter where you’re located.

I’ve always heard that you weren’t supposed to eat oysters in months that don’t contain an “r” but that’s just a myth. Kevin ships these treats of the sea year round and you can enjoy them anytime no matter how land locked you are.

I love them raw with a little cocktail sauce or vinegar and lots of cold beer, but until you’ve tried Chargrilled oysters you haven’t lived.

Chargrilled Oysters

Grilling oysters is simple all you need is a hot bed of coals, some fresh out of the sea oysters, and lots of well-seasoned butter. It only takes a few minutes to grill these oysters and you might as well do several dozen because they will go fast!

Chargrilled Oysters

To start, once the oysters are shucked, I go ahead and get the butter mixture together. Then once the grill is up to temp it’s time to get the oysters on. The chargrilled oysters sit really well on a grill – like it was meant to be there!.

Once the oysters have been on the grill for about 2 – 3 minutes (long enough to start heating the oyster and get the oyster liquor to start bubbling) I add about a teaspoon of the butter mixture to the top of each oyster.

This is when you might get a few flare-ups… so be prepared. You will need to work fast and wear white cotton “Hand Savers” under nitrile gloves to protect your hands.

chargrilled oysters
After another 3 – 4 minutes the butter should be bubbling on these Chargrilled Oysters, the cheese should be browning on the sides and they should just look delicious. That is when it’s time to take them off – and go straight to the table cause these dudes are ready to eat!

Chargrilled Oysters

Chargrilled Oysters


  • 1 Dozen Raw Oysters
  • 8oz Salted Butter softened
  • ¼ cup Grated Pecorino Romano Cheese
  • 2 Cloves Garlic minced
  • 2-3 Lemon wedges
  • 1 Tablespoons Italian Leaf Parsley
  • 1 teaspoon Killer Hogs AP Rub


  1. Prepare Big Green Egg or other charcoal grill for direct cooking temperature should be 475-500⁰.
  2. Allow the butter to soften to room temperature. Once soft mix in the remaining ingredients.
  3. Place freshly shucked oysters directly on grill grate and cook for 3-4 minutes just until the liquid in the oysters starts to bubble.
  4. Spoon 1 heaping teaspoon of butter mixture onto each oyster.
  5. Cook an additional 3-4 minutes or until the tops are slightly browned and the sides of the oyster start to curl.
  6. Carefully remove from grill, top with a squeeze of fresh lemon juice and Crystal hot sauce.
  7. Serve with Saltine Crackers or straight out of the shell, Enjoy!

Malcom Reed
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I'm Malcom Reed and these are my methods and techniques for mouth-watering, slow-smoked BBQ. Recipes, videos, detailed procedures and BBQ tips.

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