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!

Malcom Reed
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About the Author

I am Malcom Reed and my brother, Waylon, and I are the Killer Hogs competition bbq team. Here at, I want to give you my secrets, methods and techniques you need to produce competition-quality BBQ. I want to give enough detail for BBQ novices, but still offer information that is useful for the professional BBQ cooks. I only focus on REAL bbq. And I take it seriously.

1 Comment on this article. Feel free to join this conversation.

  1. Manuel Zapata December 11, 2016 at 9:20 am -

    Malcom, your Chargrilled Oysters on the Big Green Egg where fantastic. What a balance of taste with the ingredients on the Oysters.

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