I don’t often use a grill to cook seafood, but this week I got the bug. While my wife and I were out in Bodega Bay, visiting my parents for the weekend, we thought it’d be a blast to surprise them by grilling up fresh oysters. We decided to swing by Hog Island Oysters, for a couple dozen of their fresh sweetwaters. The two dozen extra-small’s we picked up were the perfect size to sit comfortably between the grills of my dad’s portable Coleman.
While I do enjoy using a grill to cook, I’m in no way a chef, so this is was the best kind of foodie experiment. Here’s how it went…
1. Heated the grill to a medium setting (around 325 degrees F).
2. Placed as many oysters as would fit, about 1-2 inches apart, on the grill, top-side down (so sea water would remain, and help poach the yummy goodness inside).
3. Cooked for around 8-10 minutes.
4. Removed each, and let cool (to the touch)… about 2 minutes.3. Close the lid, and cooked for around 8-10 minutes.
5. On a dish towel, using a protective glove and Oyster knife, carefully opened each.
To be honest, I wasn’t entirely sure how this would all turn out, but the end result was amazing! For the Oysters where sea water still remained, each had a perfect base flavor. The rest were a little dry, but we fixed that with a simple dressing (I’ll include the recipe below).
Grilling is always a lot of fun, and this instance gave me a few notes to work with for next time, namely, bring the temperature down to around 275 degrees F and only keep on the grill for about 5 minutes. Still, the flavor of each oyster stood out, and in pairing that with a craft beer, you get one of the best ways to spend a Saturday afternoon.
- Juice from 2 limes
- 1/3 cup Olive Oil
- Salt, Pepper
- Cayenne Pepper
- Minced yellow onion
- Dash of dried basil
Combine all of the ingredients in bowl, and mix well. Spoon as desired onto each oyster.