You know the R rule? The one that says you should only eat oysters in months with the letter R? Ignore it. Grilled oysters, the fire concentrating their briny flavor, are my barbecue go-to.

12 fresh oysters, shucked and on the half shell, reserving as much liquid as possible 1 tablespoon chopped fresh flat-leaf parsley Lemon wedges, for serving ...

Any type of heat — from boiling, steaming, even microwaving — will kill the oyster and release its shell, but Croxton's preferred method is the grill. "You can get a lot more flavor in them ...

Once the shell has turned a vibrant red, has some black marks and the meat is no longer translucent, they're ready. Remove from the grill and serve with drawn butter. While cold water oysters can ...

"Always begin by loosening the oyster. Generally, there is a small fork provided for this purpose, so that it is not attached to the shell. Then, bring the oyster shell to the lip of your mouth ...

Do not cut oysters loose from the shell. Spoon sauce on oyster and place over a very hot grill (500 degrees or higher, if possible) until sauce begins to bubble and shell edges begin to brown.

I discovered that the grill makes an ideal place to prepare oyster appetizers … or, in this case, the main course. The oysters open in their shell right on the grill, revealing deliciously ...

Cut the adductor muscle to detach the oyster from the bottom shell. If grilling the oysters under an oven grill, spread a layer of rock salt on a baking dish, then place the oysters on the salt.

I’m diving into New Orleans’ best grilled oysters — loaded with garlic, butter, cheese, and a perfect char. If you’ve never had one, this is your sign to try it. 🔥 15 House Republicans ...