Oysters are like grapes: The best ones come from rough homes.
I did not care for them raw, but then I had them charbroiled.
A charbroiled oyster, most famously made byDragos in New Orleans(and Jackson, Miss.)
is one of my favorite bites in the entire world.
The oyster itself benefits from the loss of water, which renders it a little meatier and more flavorful.
These oysters are excessive, but not excessively difficult to make, as long as you bring the fire.
A blast of heat is key, and something thats hard to replicate at home.
Remove the grilling grate from your charcoal grill.
Let the the chimney do its thing until the top coals have just ashed over and are glowing.
Set your grilling grate over the top of the chimney.
(A wire rack was fine fora few quick veggies, but the oysters need a little longer.)
Now youre ready for the oysters.
My closest grocery store sells oysters pre-shucked, but if yours doesnt, youll have toshuck them.
He was not mad.)
The Spruce Eats had already publisheda Dragos-approved recipe, so I used that.
To make the butter, finelyand I meanfinelymince six cloves of garlic.
Do with that what you will.)
Get to grillin
This recipe is a little dangerous.
This takes three to five minutes.
Dragos recommends a blend of parm and pecorino, so thats what I used and also what I recommend.
Add a sprinkle of parsley too; leafy greens are important.
Serve with bread for soaking up excess oyster butter; thats even more important than leafy greens.
Fill a charcoal chimney with coals and set it over a lit fuel cube on the charcoal grate.
This is also a good time to double-check your oysters are shucked and ready to go.
Mix the two cheeses together and set them aside.
Cook for 3-5 minutes, until the centers of the oysters puff and the edges curl.
Season with fresh pepper and garnish with chopped parsley, then repeat until you are out of oysters.
Wash it down with a crisp chardonnay if you want the full, Claires Dad-approved Dragos experience.
