Bbq Oysters And Olives Recipes

GRILLED OYSTERS WITH LEMON GARLIC BUTTER

Steps:

• In a bowl combine all ingredients except the oysters and mix thoroughly to combine. Transfer butter mixture to a piece of plastic wrap and roll up to form a tight log and freeze until firm.
• Preheat a grill to high.
• Place the washed oyster shells on a baking sheet and top each shell with 1 oyster. Remove the butter from the freezer and unwrap. Slice the butter into 24 rounds and place 1 round on top of each oyster. Place the oysters on the preheated grill and cook until the oysters are just cooked through, curled around the edges and the butter is melted and bubbly, 4 to 6 minutes.
• Serve immediately.

GRILLED OYSTERS WITH LEMON DILL BUTTER

Steps:

• Heat a charcoal or gas grill. If using charcoal, make sure you have a full layer of hot coals on the grate.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, garlic, dill, lemon zest, lemon juice, 3/4 teaspoon kosher salt and 1/4 teaspoon pepper.
• Place the oysters (oyster-side up!) on a platter. With two small spoons, place a small dollop (about 1 teaspoon) of the herbed butter on each oyster. Place lightly crinkled sheets of aluminum foil loosely on the grill grates. Place the oysters on the foil, making sure they're level so the butter doesn't spill out. (The foil keeps the oyster shells from tipping over.) Cover the grill with the lid, making sure the vents are open, and cook for 2 to 3 minutes, until the butter comes to a simmer and the oysters are just heated through. Sprinkle with sea salt and serve hot.

BARBECUED OYSTERS

Steps:

• Preheat a gas grill to high. Place rock salt in a saucepan, and place on grill until heated through.
• Place oysters curved side down on grill. Cook until beginning to open, about 6 minutes. Using tongs, remove from grill and remove top shell.
• Divide the barbecue sauce between 6 of the oysters. Divide the compound butter between remaining 6 oysters. Return to grill until heated through, and butter is melted.
• Spread rock salt onto a serving platter. Arrange oysters on salt. Garnish with lemon wedges. Serve immediately.

CHAR-GRILLED OYSTERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place oysters in a baking pan, flat-side up.
• Stir butter, sriracha sauce, garlic, green onions, cilantro, and lime juice together in a bowl.
• Bake oysters in the preheated oven until they open slightly, about 10 minutes.
• Remove the top shell of the oysters using a towel and an oyster knife, being careful not to spill the liquor. Gently cut the muscles that attach the oysters to the shell.
• Divide the butter mixture among the oysters, placing a dollop on each. Sprinkle Parmesan cheese on top.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil oysters in the preheated oven until butter melts and Parmesan cheese is golden brown, about 5 minutes.

GRILLED OYSTERS WITH HOT-SAUCE BUTTER

Steps:

• In a food processor, combine butter, hot sauce, garlic, lemon zest and anchovy, and pulse until there are no streaks of hot sauce and the butter is a uniform shade of pale pink. (If you don't have a food processor, leave the butter out until it's very soft, then beat the ingredients together with a spoon.) Scrape the mixture into a small bowl, and set aside in the fridge.
• Put the oysters in a large bowl in the sink, and scrub off any sand or grit. Rinse well, drain and refrigerate until you're ready to shuck. To shuck: Grip an oyster with a folded dishtowel so the shell is cupped side down, hinge side facing toward you. Push the tip of the oyster knife into the hinge, and twist so it cracks open. Make sure the knife is clean of shell and grit, then use it to release the top shell, and slide it under the oyster meat to release it from the bottom shell. Repeat with remaining oysters, discarding any that are already open or that have a bad smell.
• Build a fire in your charcoal grill, or set a gas grill to high. Gently crumple a sheet of aluminum foil so its grooves can support the open oysters and keep them from spilling, and set it on the grate. Place 12 oysters on the foil, and top each with approximately ½ teaspoon of butter; use more for especially large oysters, but less for small ones. The idea is to cover the oyster with butter, but not to overfill the shell. Cover the grill, and cook until the butter and oyster juices are bubbling but the oyster is still plump, about 2 to 3 minutes.
• Use tongs to transfer hot oysters to a platter lined with another piece of foil that will keep the shells upright, and serve immediately with a bottle of hot sauce and lemon wedges at the table. Repeat with remaining oysters.

BARBECUED OYSTERS WITH GARLIC, PAPRIKA & PARMESAN BUTTER

Steps:

• In a small bowl, beat the butter until it's completely soft, then add the remaining ingredients. Lay a piece of cling film out on a clean work surface. Spoon the butter into the centre, then roll up tightly into a sausage shape. Keep in the fridge until ready to use. Will keep for a week in the fridge or up to 3 months in the freezer.
• Light the barbecue and let it burn until the coals are glowing whitehot. Now shuck your oysters. Fold a tea towel into a strip and lie it on a firmly positioned chopping board (held in place underneath by some damp kitchen towel). Put the oysters on the towel, curved-side down, and wrap the tea towel over to sandwich it. Use a strong knife, preferably a shucking knife, to firmly pierce the hinge of the oyster, then turn it to open the oyster until you hear it pop. Work the knife around the edge of the shell, being careful not to cut into the oyster, until you can remove the lid. Disconnect the oyster from its shell on the bottom so it slides out easily.
• Slice a round of the butter on top of each oyster and put on the barbecue, grilling for 6 mins or until bubbling. Serve with some chunks of bread to mop up the juices, if you like.

HOW TO GRILL OYSTERS

Steps:

• Preheat grill to high (very important, otherwise they will not get hot enough to pop open the shells).
• Check oysters for freshness by tapping each oyster gently on a work surface to make sure they close their shells when tapped. Discard any oysters that don't close.
• Place the oysters on the grate with the deeper shell down to hold in the juices.
• Grill for 5-8 minutes. Remove each oyster from the grill the second the shell pops open (even if it is ever so slightly open) dumping out the juices onto the coals. Do not delay in removing them from the grill, as they will cook up to nothing!
• Pry off top shells with an oven mitt, pull the oyster off of the top shell. Dump out juices, return oyster to the shell and serve immediately.

BBQ OYSTERS AND OLIVES

Steps:

• Finely cut each olive into four slices and layer eight pieces over each oyster in the shell.
• Top with a teaspoon (or to taste / fill shell) of shredded mozzarella.
• Grind black pepper over the top to taste.
• Place over medium heat on BBQ grill plate and cook until cheese has melted and starts to bubble.
• Reduce heat and let it simmer around five minutes.
• Place on plate and let them sit a few minutes before serving.

GRILLED BARBECUED OYSTERS

Steps:

• Combine the hot sauce, Worcestershire sauce, lemon juice, olive oil, salt, pepper, and garlic in a small saucepan, and stir well.
• Prepare grill.
• Place saucepan containing sauce on grill rack. Place the oysters on grill rack, and grill 5 min or so until a few oysters begin to open.
• Remove oysters from heat. Carefully open oysters, leaving on the half shell.
• Sprinkle oysters with parsley, and drizzle with sauce.
• Serve with lemon wedges.

GRILLED OYSTERS

Steps:

• Preheat a grill.
• Heat a small saucepan over medium-low heat. When hot, add the butter and olive oil. Add the garlic and shallots and saute until fragrant, about 30 seconds. Add the parsley, lemon zest and juice, chile pepper flakes and salt and pepper to taste. Remove from the heat.
• Place the oysters on the hot grill until they pop, about 2 minutes. Carefully remove the top shells (BBQ gloves make this much easier; a thick kitchen towel is a good substitute). Spoon some sauce over top of each oyster and serve.

GRILLED OYSTERS WITH LEMONY GARLIC-HERB BUTTER

Steps:

• Ignite a full chimney of coals and spread out under one side of the grill once they are fully covered in gray ash, or heat half the burners of a gas grill to high. Cover and let the grill heat for 10 minutes. Meanwhile, cut off a sheet of aluminum foil twice the length of a 13-by-18-inch rimmed baking sheet. Crumple it up so that it fits into the baking sheet. The crumpled foil should be able to support the cupped side of the oysters without allowing them to tip over.
• Prepare the garlic-herb butter: In a food processor, combine the butter, parsley, basil, garlic, lemon zest and juice, a large pinch of salt and a few grinds of pepper. Process until the herbs are finely chopped and there are no large chunks of butter remaining, about 30 seconds total, stopping to scrape down the sides of the processor with a rubber spatula a few times as needed. Transfer the mixture to a small, oven-safe saucepan.
• Using tongs, arrange the oysters over the hot side of the grill, placing them with the cupped sides down, doing your best to set them in the grates so that oyster juices don't pour out of the cups as they open. Cover and cook, checking on them every minute or so, and transferring any oysters that have begun to gape open to the foil-lined baking sheet. After a total of 4 minutes, transfer any remaining oysters to the foil whether they have opened or not. Place the saucepan on the cooler side of the grill.
• As soon as the oysters are cool enough to handle, pry off the top shells with a butter knife or oyster knife, severing through the muscle that holds the oyster to the shell and retaining as much juice in the shell as possible. For oysters that aren't already gaping open, the easiest way to pry off the lids is by inserting the tip of the knife into the joint and firmly twisting it until the joint releases.
• Spoon a generous teaspoon of the garlic-herb butter (which should be fully melted by now) into each oyster, then return the oysters directly onto the grates on the hot side of the grill. Cook, uncovered, until the sauce mixture is bubbling hot, about 1 minute. Return the oysters to the foil-lined baking sheet and serve immediately.

BARBECUED OYSTERS WITH BACON AND GARLIC BUTTER

Steps:

• In a small bowl, mix together butter, lemon juice, and garlic; set aside.
• Preheat a grill: If using a charcoal grill, make a fire in your grill with the coals placed off to one side. When the coals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 3 to 4 seconds, you have medium heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
• Place oysters on grill near, but not directly over, coals. Top each oyster with 1 teaspoon barbecue sauce and 1 teaspoon butter mixture. Cook until oysters start to ruffle around the edges and juice is bubbling, 2 to 3 minutes. Sprinkle oysters with bacon and serve.

BBQ OYSTERS WITH GINGER

Steps:

• Shuck oysters retaining lower half of shell.
• Mix all other ingredients in a small mixing bowl and top over each oyster.
• Cook over medium BBQ grill (preferably with hood down) around 10 minutes or until butter has melted and things are bubbling away.

DADDY MACK'S OYSTERS

Steps:

• In a medium bowl, stir together the butter, cilantro, garlic, shallot, 2 tablespoons of lime juice, and sriracha sauce. Spoon onto waxed paper and roll into a log. Place into the freezer until set.
• Preheat a grill for high heat.
• Place whole oysters on the hot grill for 3 to 5 minutes, or until almost done. Remove the top shell from the oysters, without spilling any liqueur, and return them to the grill. Slice the butter log into 1/4 inch slices, and place a slice on top of each oyster. Grill until the butter melts, then serve on a bed of rock salt for presentation.