Email to Cat      

Recipe Categories: Catgurrl's HOME PAGEAppetizers Barbecue-Grill Bath-Body Beverages Bread Breakfast-Brunch Brownies-Bars Burgers Butters-Spreads Cajun-Creole Cakes-Tortes Campfire Candy Canning-Preserving CarnivalFare Casseroles Cats-Mewsings Cheesecake Chili ComfortFood Condiments Cookies Cooking-For-Two Crockpot Desserts Economical Ethnic Fish-Shellfish Fix-and-Freeze Food-As-Medicine Fruit GameDay Gifts Holiday IceCream Kid-Approved KitchenAid Lowfat LunchCounter MainDish Marinades-Rubs Meats Miscellaneous Muffins PacificNorthwest Pasta Pastries Pets PicnicBasket Pies-Tarts Pizza Poultry Quick-n-Easy Relishes-Salsa Rice Salad-n-Dressing Sandwiches Sauces Snacks SoulFood Soup-Chowder SouthernFavorites SpecialEvents Tips-and-Tricks Vegetables-Sides Vegetarian WildGame YourComments

Barbecued Oysters




Source of Recipe


Cooks Afloat! Gourmet Cooking on the Move
* * *

First, check with the government agency responsible for shellfish testing and closures due to red tide/paralytic shellfish poisoning.

Choose oysters that have a cupped shell on one side so they will sit fairly level on the barbecue or a grate over campfire coals.

Cook until the shells open (usually 15 to 20 minutes). Use an old leather glove (or tongs) to handle the hot shells.

Discard the top shells and add your favorite seafood barbecue sauce to each oyster. Continue cooking until the sauce is bubbly and the oysters start to shrink. Rotate them frequently and add sauce to prevent drying.

Use toothpicks to pop oysters in your mouth or place on a cracker.