Enjoy the oyster log at Stinky’s Fish Camp on 30A in Dune Allen, or at their sister restaurant, Trenasse in New Orleans. Their motto is oysters are served all day all ways, and as an expert on bivalve consumption, I can attest to the fact that they have an amazing array for all to enjoy. Try your hand by heating up the grill at home for this BBQ Oyster recipe.
Gulf Gulf BBQ Oysters
- 1 dozen oysters on the half shell
- 1-2 sticks butter, melted
- 2 teaspoons fresh garlic, minced
- Salt and fresh ground black pepper
- 1 cup grated Parmesan cheese
- 1 cup grated Romano cheese
- 1 tablespoon fresh flat leaf parsley chopped
- In a bowl combine cheeses and parsley. Set aside.
- Place a half dozen oysters on the half shell over a med-hot fire on the grill. Top each oyster with 1 tablespoon of the butter/garlic sauce and cook for about 2 minutes, or until the oyster edges begin to curl.
- NOTE: Be careful. because the grill will most likely flame up.
- Top with a tablespoon of the cheese and parsley mixture and cook for 5 minutes more. Allow cheese to melt a bit.
- Remove from heat and serve on the half shell with crusty French bread for dipping up any leftover sauce.