Tommy C’s Oyster Charbroiling Guide

Use quality oysters

When you start with a skinny oyster and cook it, it gets skinnier. Oysters from the Mississippi delta get a constant mix of fresh and salt water that makes them much fatter and tastier.

Cook it fast

Anywhere from 2 to 5 minutes, depending on how hot your grill is, how big the oyster is and how thick its
shell is.

Don’t overcook

Oysters have a lot of water content and when you start cooking the moisture out of them, they shrink up as they dry out.

Just keep it simple

We use a butter and margarine sauce with chopped garlic, just a little Italian seasoning with Parmesan and Romano cheese. Don’t start adding blue cheese or bacon or bread crumbs and all that other stuff. Stay simple.

Put the oyster on the half shell onto the grill, then put a spoon of sauce on top. When the butter spills over, you’ll get a little bit of a flame.

Spray it with some water to create steam. Steam is usually hotter than fire and surrounds the oyster like a little supercharged mushroom cloud.