Hunt Camp Chargrilled Oysters

Recipe by Chef Jean-Paul Bourgeois

Ingredients

• 2 dozen fresh oysters, shucked on the half shell

• 1 lb. butter
• 2 tbsp. minced garlic
• 2 tbsp. lemon juice
• 1 bunch of green onions, thinly sliced
• 2 tsp. ground black pepper
• 1 tsp. sea salt
• 2 tsp. Slap Ya Mama hot sauce
• 1 tbsp. worcestershire sauce
• 1/2 tsp. dried thyme
• 1/2 tsp. dried oregano
• 1 bay leaf
• 1 baguette or French loaf

Steps

1. Light your grill. If you are using charcoal, leave enough time for the charcoal to turn grey before you start cooking.

2. In a sauce pot, combine all ingredients, except oysters.
3. Heat butter and seasoning until it melts and simmer sauce on low as possible for 3-5 minutes, being careful butter does not burn.
4. Assemble your shucked oysters on a flat cooking tray. Fill the oyster cavities fully with butter mixture, reserving some to add during the cooking process.
5. Transfer your oysters from the tray to the charcoal grill.
6. Once you see a slight bubble in the cavities, start adding your reserved butter to the oysters that are grilling.
7. The butter from the cavities will spill out, causing a flair up, which is what you want.
8. Once you see a gentle rapid bubble in the oysters, they are done.
9. Remove from the grill and finish with a squeeze of fresh lemon.
10. Keep some toasted bread on the side to sop up any butter left in the cavities of the oyster.