An elevated meal at duck camp is always a welcomed sight. It brings the flavors and ingredients from high-end meals into the atmosphere and comradery of duck camp. Chef Jean-Paul’s recipe for Chargrilled Oysters does just that. With a handful of ingredients, this recipe is fairly easy to make and bursting with flavor. It is always a crowd favorite and an excellent addition to mix things up at duck camp.
Ingredients
- 2 dozen fresh oysters, shucked on the half-shell
- 1lb. Butter
- 2 tbsp minced garlic
- 2 tbsp lemon juice
- 1 bunch of green onions thinly sliced
- 1T Slap Ya Mama White Pepper Blend
- 2 tsp Slap Ya Mama hot sauce
- 1/2 tbsp Worcestershire sauce
- 1/2 tsp dried thyme
- 1/2 tsp of dried oregano
- 1 bay leaf
- 1 baguette or French loaf
Instructions
- Light your grill. If you are using charcoal, leave enough time for the charcoal to turn grey before you start cooking.
- In a sauce pot, combine all ingredients except oysters.
- Heat butter and seasoning until it melts and simmer the sauce on low as possible for 3-5 minutes, being careful butter does not burn.
- Assemble your shucked oysters on a flat cooking tray. Fill the oyster cavities fully with butter mixture, reserving some to add during the cooking process.
- Transfer your oysters from the tray to the charcoal grill.
- Once you see a slight bubble in the cavities, start adding your reserved butter to the oysters that are being grilled.
- The butter from the cavities will spill out, causing a flair up which is what you want.
- Once you see a gentle, rapid bubble in the oysters, they are done.
- Remove from the grill and finish with a squeeze of fresh lemon.
- Keep some toasted bread on the side to sop up any butter left in the cavities of the oyster.