I love a briny, fresh oyster but had never thought of grilling them until I visited New Orleans. On Iberville Street, the Acme Oyster House is something of a tourist trap, but it’s justly famous for its char-grilled oysters. After devouring several bar trays full, I went home and started experimenting (along with a few Sazerac cocktails for good measure). Grill-roasted garlic, parsley, and Romano cheese give the oysters some Italian aromas, but the Creole rub is pure New Orleans. Serve them with lemon wedges for squeezing and French bread for sopping up the extra sauce.
Prep. Grate the Romano cheese and set aside.Cut the butter into pieces, mash the roasted garlic and combine both with the parsley, lemon juice, Creole seasoning, and salt in a small saucepan. Cook over medium heat until the butter is no longer foaming and starts to brown a little, about 5 minutes. Shuck the oysters (see sidebar).
Fire up. Light the grill for direct Warp 10 heat. Brush the grill grate clean.
Cook. Place the oysters on the half shell directly on the grate and top each with about 2 teaspoons of the sauce and 1 tablespoon of the cheese. Grill until the oyster shells char and the cheese melts and browns around the edges, about 6 minutes.
Serve. Remove the oysters to a heat-proof platter or tray. Drizzle another teaspoon of the sauce over each oyster and serve hot with the lemon wedges for squeezing.
Dave Joachim - Editor of AmazingRibs.com, David Joachim has authored, edited, or collaborated on more than 45 cookbooks, four of them on barbecue and grilling, and his Food Science column has appeared in "Fine Cooking" magazine since 2011. He’s a perfect match for a website dedicated to the “Science of Barbecue and Grilling.”
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