Oysters are great raw, fresh out of the sea and right out of the shell. But what about cooked?
There are plenty of ways to cook an oyster, but there is something almost mystical that takes place when grilling them over a live fire, especially when outdoors. This makes them perfect for charcoal hibachi grills.
The searing heat of the grill makes oysters taste even more briny and succulent than when cooked by any other method. Even the ever so lightly burning of the shell imparts a haunting smoky flavor that can be achieved no other way.
And the bonus… it’s about as easy to do as it could get.
The first step is checking for freshness. The easiest way to accomplish this is to simply tap the oysters one by one on a hard surface and make sure that they close their shell. If they do not, discard them.
You want to be careful not to over cook them. When the shell pops, they are done, period. If overcooked they will become rubbery. If removed when they first “pop”, they will remain juicy and succulent.
An oven mitt or even a leather glove can be helpful when opening the shell. A shucking knife is rarely needed when grilled this way, but sometimes a sharp knife can be useful for cutting the muscle from the shell.
For more Tips using Hibachi Grills click here.
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