BBQ Oyster with Parmesan-Horseradish Butter
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • For the Oysters:
  • 24 large bbq oysters, whole or shucked on the shell
  • Lemon wedges, optional
  • Rock Salt, optional
  • Seaweed, optional
  • For the Parmesan-Horseradish Butter:
  • 1 lb butter (4 sticks), unsalted
  • 1 cup Parmesan cheese, freshly grated
  • ¼ cup prepared horseradish
  • ½ lemon, zest only
  • 1 tablespoon Italian parsley, minced
  • 1 tablespoon chives, minced
  • Kosher salt, to taste
Instructions
  1. For the Parmesan-Horseradish Butter: In the Bull Cast Iron Saucepan, melt the butter over medium heat. Once melted, turn the heat off and add the rest of the ingredients, except the Parmesan. Set aside.
  2. For the Oysters: Preheat the Bull BBQ on medium-high heat.
  3. Place the oysters, flat side up, resting between the bbq grill grates.
  4. Close the hood of the bbq and allow the oysters to cook for 3-5 minutes on medium high heat, until the oysters pop open.
  5. Using the Bull Tongs, carefully transfer the oyster to the Bull Cutting Board. Put the Bull Pit Mitt on, holding the oyster level, and with the other hand, using an oyster shucker or knife, carefully remove the top shell from the oyster, cutting off the oyster meat and leaving in the bottom shell with the juices. Repeat until all oysters are done.
  6. Add 1 tablespoon of the horseradish sauce on top of the oysters and carefully place back onto the grill, resting them in between the grill grates.
  7. Close the lid and allow them to cook for 1 minute. Open the lid and add 1 tablespoon of the Parmesan cheese on top of the oyster and close the lid and cook until all the cheese has melted and bubbling, turning slightly brown.
  8. Serve immediately with garlic bread and a fork!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/bbq-oysters-two-ways/