Southern Table: Oysters on the Grill

For the most part, my husband and I like the same foods. He's a little less enthusiastic about shrimp than I am, but it's okay because he likes ham and I think ham is awful. The one food we well absolutely never see eye-to-eye on, however, is oysters. I love oysters. I love all mussels. I love them in thai curry sauces, bathed in white wine and eaten with french bread, and straight off the grill with a little horseradish, hot sauce, and a saltine.

One of the things I can always count on when I go home for the holidays are oysters. That may have something to do with the fact that I request oysters before I go home every year, but no matter what we always end up huddle around the grill, taking turns gulping them down scorching hot. Usually I'm the only woman that will partake in this activity, all the other ladies say inside as though revolted at the idea. Can anyone say “more for me?”



My family doesn't dress oysters up in any sort of fancy packet. And while I love to go to a nice french restaurant and enjoy moules frites, eating them right off the grill lets you get a little more of the oyster flavor. Oysters are in season any month that ends in “-er” so September-December, which is why they are the perfect holiday food. If you order them off season they've been farmed, which is perfectly fine, that's just when I order them from a restaurant. When they're coming fresh and local out of the sea, I want them as fresh as I can get them. And it makes all the difference to me. There's nothing quite like standing on the back porch with my father, uncle, brothers, and cousins (and Dan looking on in disgust), seeing who can handle the most horseradish.


Oysters on the Grill
you'll need...
- A few dozen fresh oysters
- Saltines
- Horseradish
- Tabasco sauce
- Ice

How to do it...
Keep your oysters on ice until you put them on the grill. Your grill should be 300-400 degrees. Lay oysters directly on grill and close the lid. Check every 5-10 minutes.

As soon as the shells open, they're done. Use a shucking tool to remove the oyster from the shell, and dress as you like. That's it! Enjoy.

["Southern Table" appears regularly on The Love List. Elena Rosemond is a Carolina-born cook who has made it her mission to bring traditional and southern recipes to the grits and biscuit-loving set. Visit Elena at Biscuits and Such, her southern food blog, for more recipes and commentary.]