Tempest Charcoal Roasted Oysters
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Makes 2 dozen
Ingredients
  • 2 dozen oysters, shucked
  • 1 box rock salt
  • 1 lemon, halved
  • 1lb Green Garlic Butter, softened (Recipe Follows)
Instructions
  1. Get a charcoal fire started on your grill. Charcoal should be evenly spread out and heated until the coals are bright red.
  2. Evenly spread rock salt on a baking sheet, covering the sheet.
  3. Place shucked oysters on rock salt, facing up. Be careful not to spill the brine from the oyster.
  4. Drop a half teaspoon of the Green Garlic Butter on top of each oyster, and place the baking sheet carefully on the grates of the charcoal grill.
  5. Place lemon halves with the cut side down on the grill grates.
  6. Cover with grill lid and let cook for six minutes.
  7. Remove the lemons and the oysters from the grill, and arrange on a platter of your choice. Garnish with a squeeze of charcoal lemons.
Notes
Kitchen Tips from Chef Jamie Lynch
* A charcoal grill is the preferred method of cooking, however a gas grill can also be
used.
* Use a kitchen towel to hold your oyster while shucking. This will prevent any potential knife slip from cutting your hand.
* Chef Jamie’s preferred grill is a Mibrasa for its efficacy in containing heat and smoke, imparting those full-flavor charcoal notes to this dish.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/charcoal-roasted-oysters/