Oysters on the Barbecue

    (13)
    15 min

    Oysters are cooked on the barbecue in their shells, then seasoned with lemon juice, Tabasco and Worcestershire sauce.


    8 people made this

    Ingredients
    Serves: 4 

    • 8 fresh oysters in shells
    • 5 tablespoons fresh lemon juice
    • 3 tablespoons Worcestershire sauce
    • hot pepper sauce, such as Tabasco, to taste
    • salt to taste

    Method
    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Preheat barbecue for high heat.
    2. Place the whole oysters on the barbecue. Cook until they open, 5 to 10 minutes - you will hear the juice sizzling on the hot coals when this happens.
    3. Remove the oysters from the barbecue, and pry off the top shell. You may want to wear some heavy gloves to protect yourself from the heat. Slide a knife between the oyster and shell to disconnect. Top each one with 1 dessertspoon of lemon juice, 1 teaspoon of Worcestershire sauce and hot pepper sauce and salt to taste. Serve in the shell while still warm.

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    Reviews & ratings
    Average global rating:
    (13)

    Reviews in English (10)

    by
    45

    My husband requested oysters for his birthday dinner...we had them raw, in pasta, and in this recipe. This was our favorite! Bar-b-queing the oysters also made shucking much easier.  -  08 Nov 2006  (Review from Allrecipes US | Canada)

    by
    33

    I mixed the ingredients together and poured them over freshly grilled oysters. AMAZING! And so simple - thank you! :D  -  11 Jul 2010  (Review from Allrecipes US | Canada)

    by
    16

    Amazingly addictive!! N1COLE nailed it!! But I wanted to add some grilling tips for people who have never tried this before. When you look at an oyster shell, you will see that one side is more of a bowl shape and the other side is flatter. Cook them with the bowl shape down to keep in more moisture and avoid shoe leather. Oysters will sometimes "explode" and rapidly vent steam when they first pop open on the grill so be careful where you put your fingers and face when you first start cooking them. They will not "open up" like clams do either. You should see a space just large enough to easily slide a knife into and that's usually about it. Maybe only 1/4" or so. They cook very quickly once they open, so keep watch and take them off fast - listen for the sizzle. Use a heavy glove or thick towel to protect you from the heat, sharp shells, and bubbling liquid when taking off the top shell. If you are brand new to grilling these, do them one at a time until you figure out the timing to suit your taste buds (rare, medium, well done, etc) before loading up the grill and potentially ruining a whole batch. Then be prepared to feed your new addiction because these are amazing!!  -  06 May 2014  (Review from Allrecipes US | Canada)

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