Oysters are delicious shellfish that cook with the heat and steam created inside the shell.
I usually grill or smoke oysters when my guests don’t like oysters or it’s their first time (I wouldn’t want to lose a future customer ;)). Also, with the summer heat, I sometimes don’t feel like opening oysters.
Two-step BBQ oysters:
Your oysters are opened by the heat of the BBQ, then put your favourite garnish on top, keep a good ratio to still taste the oysters. Put them back on the grill and let the filling heat up and cook the oysters.
Open the oysters on the BBQ:
- Choose your oysters: I advise you to use meaty oysters because if they are too small, they cook too quickly and tend to shrink. You can choose to use open or closed oysters.
- Heat the barbecue to 400℉ (200 ℃) then place the oysters on the grill and close the lid. After five minutes, you’ll start to hear them open and release seawater onto the grill.
- Check if the oysters are starting to open, pick one up and see if the top shell comes off easily. You don’t want to overcook them as we’ll put them back on the grill once the filling is on top.
- When an oyster opens and the heat is well distributed in the cooking element, they should all be cooked. Take them out and remove the lid from each one. Be careful, the shell remains hot for a long time and the steam accumulated in the oyster could burn you. Be careful not to overcook them, you just want them to open easily.
Garnishing the oysters:
Any garnish will be delicious, here are a few ideas that I make throughout the summer. This is just a guideline.
**You can also open the oysters with the knife, put in your favourite garnish (keep a good ratio so you can still taste the oysters). Place them on the grill and let the garnish heat up and cook the oysters.
Diced tomatoes, herbs, hot pepper, olive oil, Parmesan shavings (optional: citrus zest, vinegar tips)
- Rockefeller oysters
- Bolognese and mozzarella sauce
- Chimichurri or salsa verde
- Start your smoker at 200℉ (100 ℃) with your favourite wood chip flavour.
- Leave the oysters in the smoker for about two hours.
- Once cooked, you can store your oysters in the fridge for up to four days.
- Once again, the size and quality of your oysters will determine the cooking time.
- BBQ oysters can be served as a main course with a salad.
Oysters can be enjoyed with a variety of wines, depending on the ingredients you choose. I love the classic Chablis, but why not a fruity red with the bolognese or a chilled rosé? As for the smoked oyster, it would be perfect with a beer or a Scotch.
Founder, Oysters & Caviar
Oysters are shellfish and will cook with the hit and the steam created inside the shell.
I usually grilled or smoke oysters when my guest doesn't like oysters or it's them first time. ( I don't want to lose a potential futur customer;)
Of course every summer and every time I'm too lazy to open the oyster.
You have the choice by putting the oysters open or even close.
I like to use meaty oyster because if they too small they will cook too fast and risk to shrink.
Open oysters in the BBQ: warm the bbq at 400 degrees then place the oysters over the grill and close the lids. After five minutes you will start to hear them open and release sea water on the grill.
Check if the oysters start to open, take one and look if the top shell come up easy. You don't want to over cooked them because we will put them back on the grill once the garnish is on top.
BBQ oysters garnish: Go with everything or pretty much, here few idea I do through out the summer. This is just a guideline.
- Tomatoes dice, herbs, hot pepper, olive oil, parmesan chips
- Rockefeller mix
- Bolonaise sauce and mozzarella
- Chimichourio or salsa verde
Grilled Oysters: Your oysters are open by you and the knife or the heat of the bbq, Put =your favourite garnish on top, keep a good ratio to still taste the oysters. Put them back on the grill and let the garnish warm up and the oysters cook if you decide to open the oysters with the knife.
Smocked oysters: Start your smoker at 200 degrees with your favourite wood chips flavour and let the oysters smock for around two hours. Once cooked you can keep you oysters refrigerated four couple days.
Again the size of and quality of your oysters will determinate the cooking time.