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Char Grilled Oysters with Butter and Wine

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My obsession with all things oysters is not a secret. I absolutely love, Love, LOVE them. I love them raw, I loved them steamed, I love them fried, I love them in pasta, I love them char grilled. We are going to focus on the latter here. We just did a recipe recently we called Oysters Picante where we mixed up some warm butter with some garlic, cajun seasoning and hot sauce (which were superb) but pouring butter over hot grill was a little messy and had more than a few flare ups. For this recipe, we made a compound butter and spooned the solid butter onto each oyster before putting them on the grill. And the best part, you can make this ahead of time and use it later. Heck, you could make a huge batch of this butter, use some and freeze the rest and use it 6 months later. 

Char Grilled Oysters with Butter and Wine Ingredients:
2 sticks of salted butter

3/4 cup of seasoned bread crumbs. divided

1 heaping tbsp of minced garlic

1/2 cup finely chopped parsley

1/4 cup white wine

2 dozen oysters, shucked

1 cup fresh grated asiago cheese

1 lemon

Is there any better white wine for this recipe than one called, “Butter?”
Combine the butter, 1/4 cup of the bread crumbs (reserving 1/2 cup for later), garlic, parsley, and white wine in a bowl and use the back of a spoon or a fork to knead the butter until all the ingredients are mixed evenly through the butter.:

Who wants a heaping spoonful of that? OK, but you will in a bit!
Now let’s shuck our oysters. You will need a shucking knife at a minimum and I would also suggest a shucking glove:

The gear you need for shucking oysters
As someone who jammed one of those seemingly dull shucking knife into the fat part of my thumb on my palm, I can tell you it is painful. Not just the stabbing, but the briny solution on the knife in the wound doesn’t feel great either. The glove will protect your off hand.

After shucking the oysters, spoon a nice mound of the compound butter onto each oyster:

Two down, eight to go! (In this batch)
Now, let’s go get the grill ready. I cranked up my American Made Grills “Muscle” Grill to medium high, which is high on most other grills as this bad boy runs hot, hot, hot (they don’t call it “Muscle” for no reason):

Now the magic really happens
If you’re looking to put that kick ass outdoor kitchen in and need that premium grill to anchor the set up, this is it. First of all, it is indeed American Made as the name states, but also it is just an amazing grill. It can be a gas grill or it can use that gas to ignite charcoal or even better, use the gas to turn wood chunks or even split firewood into the most amazing charcoal in under 10 minutes. I’m not kidding. I absolutely love mine. 

Once the butter starts to melt, sprinkle a healthy pinch of the remaining bread crumbs:

Breadcrumbs keep falling on my head…
And after those bread crumbs hit that liquid and start soaking up all that oyster juice and butter, then hit it with a nice dose of that freshly shredded cheese:

Romano, Parm, or any other hard grated cheese would work here as well.
For smaller oysters, once they bubble/boil for about 30 seconds, they are done, but these were monsters from Maryland and could go a full 2 minutes before they were cooked through. While they are bubbling on the grill or after they a set on a platter covered in rock salt (which provides a wonderful surface for the oysters to nestle into and stay stable), slice the lemon in half and drizzle the juice over the oysters:

They need just a little acid
How many of these monsters could you eat:

Ready to serve!!
Let’s get a closer look:

Mmmmmmm
And to get an idea of the size of just one:

A little browning is not only allowed but encouraged
The bread crumbs soak up the liquid which captures all that wonderful flavor, the cheese melts across the top to also help bind everything together, and the fire and smoke adds to the flavor profile beautifully. 

If you have any questions or comments, feel free to leave them below or send me an email. 

Save Print Char Grilled Oysters with Butter and Wine Author: Scott Thomas Recipe type: Appetizer Cuisine: Seafood Prep time:  20 mins Cook time:  10 mins Total time:  30 mins   Fresh oysters, shucked and topped with compound butter, sprinkled with bread crumbs and grated cheese, and then char grilled to a briny, savory, buttery perfection. Ingredients 2 sticks of salted butter ¾ cup of seasoned bread crumbs. divided 1 heaping tbsp of minced garlic ½ cup finely chopped parsley ¼ cup white wine 2 dozen oysters, shucked 1 cup fresh grated asiago cheese 1 lemon Instructions Combine the butter, ¼ cup of breadcrumbs, garlic, parsley, and white wine Knead the butter with the back of a spoon or fork until the ingredients are blended through Place a tablespoon of the compound butter onto each shucked oyster Prepare the grill for high heat grilling Set each shucked oyster on the grill Once the butter starts to melt, sprinkle a fat pinch of breadcrumbs onto each oyster Then do the same with the freshly grated cheese Slice the lemon in half and drizzle the lemon juice over the oysters With smaller oysters, 30 seconds of the oysters bubbling/boiling and they are done These are really big oysters and took a full two minutes of bubbling/boiling Remove from the heat and place on a pan of rock salt and serve
 
 

Author informationScott ThomasScott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.

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By: Scott Thomas
Title: Char Grilled Oysters with Butter and Wine
Sourced From: grillinfools.com/blog/2021/04/01/char-grilled-oysters-with-butter-and-wine/
Published Date: 04/01/21

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If you're planning to use a pellet grill, you may be wondering how to prepare the meat. There are a few tips you should keep in mind, but the first step is to understand what you're smoking. The most important tip is to understand the composition of your meat. For instance, do you plan on smoky or dry meat? You also need to consider whether you'll be smoking white or dark meat?

If you've never used a pellet grill before, you should learn the basics and avoid sloppy cooking. Proper care is the key to making your grill last for many years. When it's time to replace the pellets, make sure you clean the grill thoroughly. Do not put the pellets on cement or 2X4s; they'll turn to cement. When they're smoky, they'll stick to the sides of the pellet rack and stick to the bottom.

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In addition to these tips, you should also know how to season your pellet grill. By properly seasoning your grill, you'll prevent food from sticking and ensuring that it cooks evenly. You should also make sure that the pellets are clean as possible. By doing this, you'll be able to prevent any flare-ups and uneven cooking. If you are a beginner, this may be the ideal option for you.

One of the most important pellet grill tips is to use a specialized water pan. It can be placed over the racks in the smoker. You can place the pans in the freezer to store the water and avoid the meat from drying out. Then, cover the entire grill with foil to prevent the heat from escaping. A good pellet smoker has a water vapor chamber, which is ideal for slow-cooking brisket.

When using a pellet grill, make sure you purchase hardwood pellets. Unlike home-heating pellets, hardwood pellets should be purchased specifically for use on a pellet grill. While not all types of foods are suited to smoke, most of them will do well with smoke added to them. Besides, if you want to smoke brisket for an extended period of time, you should buy a hardwood-pellet smoker with a water pan.


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If you're wondering how to get more smoke from your Traeger, there are several options available to you. One of the easiest ways to increase the amount of smoke coming out of your smoker is to lower the temperature. If you cook at too high a temperature, you'll be cooking at too low a temperature. As a result, your meat will cook unevenly and you won't get the deep flavor and aroma of smoked meat you've been looking for.

The first option is to use low smoking temperatures during the first hour of cooking. This will ensure that your meat gets most of the nitrogen it needs, which is essential for a great smoke ring. You can also reduce the amount of fat on your meat and the temperature of the smoker itself. By doing so, you'll have more control over the amount of smoke your meat produces, which is important for achieving the perfect smoke ring.

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When preparing your next smoked meat, try using a Pellet Grill. This method will give you more smoke than you'd get from a charcoal grill. While wood pellets add a great flavor to your food, you can use other types of pellets, such as hickory and oak, for an even more authentic smoke flavor. If you want to smoke a whole pig, you can use alder, hickory, or even a wood blend.

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The National Fire Protection Association has tips on grill safety. Make sure that the food you cook does not touch the heat source, or you risk cross contamination. You can prevent this by using disposable gloves to handle raw meat. You should wash your hands thoroughly before handling other ingredients or food. Before you start cooking, be sure to remove the gloves and wash your hands with soap and water. When you have finished grilling, clean the grates. After cleaning the grates, you should discard them.

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