Once upon a time, back when my wife was not yet my wife, she lived in uptown New Orleans in a great house in a cool neighborhood. But the house had one major flaw. It did not have a grill (and did not have a dishwasher, but that’s another story). So being the generous boyfriend that I was, I went out and bought her the finest grill the Tchoupitoulas Wal-Mart had in stock. The grill eventually made its way to Jackson, where it has taken a backseat to both the Big Green Egg and the gas grill. But on Thanksgiving, all other grilling spaces were in use. Where am I supposed to chargrill the oysters?
Obtain three dozen oysters in the shell (locally I get them at Paul Anthony’s Market, Fresh Market or Kroger. The New Orleans Fish House may have them as well). Shuck said oysters and place on a tray. Fire up the rusty old grill and get it hotter than fish grease. Put the oysters onto the hot grill as shown in Exhibit A. After a minute or two, spoon a mixture of melted butter, lots of minced garlic, salt, pepper, and minced parsley over the oysters and watch the flames rise. My singed arm hairs recommend that you wear a protective mitt while doing so. Throw on some Parmesan cheese as soon as practicable, melt the cheese, and remove the oysters to the tray. Eat immediately and keep the chargrilled oysters’ existence a secret until you have had at least six. Use crusty bread to soak up the garlicky oyster butter.
While not everyone may have a dedicated oyster grill, they should. If you do it right, your oysters will taste as good as this restaurant in Metairie that stole my idea.