Kamado Grill Garlic Butter Oysters

(Plump, Smoky, with a Crispy Parmesan Crust)

Ingredients (12 oysters)

- 12 fresh oysters (in shell, scrubbed)

- Garlic Butter:

- 4 tbsp unsalted butter (melted)

- 3 garlic cloves (minced)

- 1 tbsp lemon juice

- 1 tsp parsley (chopped)

- ¼ tsp black pepper

- Topping Options:

- Classic: Grated Parmesan + breadcrumbs (1:1 mix)

- Asian-style: ½ tsp grated ginger + 1 tsp soy sauce in butter

- Spicy: ½ tsp chili flakes + 1 tsp smoked paprika

Kamado Grilling Steps

Prep Oysters

1. Shuck carefully:

- Hold oyster with a towel, insert knife at hinge, twist to pry open.

- Cut muscle, keep juices in the deeper shell.

2. Arrange: Place on a grill tray (or crumpled foil to stabilize).

Kamado Setup

- Fuel: Lump charcoal + 1-2 applewood chunks (for light smoke)

- Temp: 200°C (indirect heat with deflector plate)

Grill & Top

1. Stage 1 (5 mins):

- Cook oysters plain until edges curl slightly.

2. Stage 2 (3-5 mins):

- Spoon garlic butter over each, sprinkle toppings.

- Close lid until cheese melts/bubbles (if using).

Key Tips

- Safety: Discard unopened oysters after cooking.

- No shucking—— Grill whole 8-10 mins until shells pop open, then top.

- Extra flavor: Add a dash of white wine to butter.

Serving

- Squeeze fresh lemon, garnish with chives.

- Pairings: Chilled Chardonnay or a hoppy IPA.