Oysters on The Grill
~Chef Perry Perkins~
For generations before the pioneer settlers arrived, Chinook Indians gathered oysters around what it now Willapa Bay and camped in the area that is now Oysterville, Washington. Oysters were typically set in the hot coals of the fire until the shell popped open, then the oyster meat would be removed with a knife or pointed stick. Similarly, oysters can be cooked in their shells on your Caja China's grill racks. The heat from the grill steams the oysters and pops the shells open, while poaching the oyster inside.
They make a great appetizer while your salmon or brisket is cooking inside the box!
4 dozen oysters, scrubbed
1 C butter
1 tsp lemon pepper
1 Tsp seasoned salt
Melt butter with seasoned salt and lemon pepper
Place your La Caja China grill racks, oiled, over the hot coals ( don't do this just after adding coals, but wait until coals are evenly white.)
Place oysters, unshelled, on grill. Oysters have a "cup" side ( like a bowl) and a "lid" side (flat), the cup side should be down so as not to lose all the yummy juices.
Get your condiments close to the grill on another table and make sure everyone has put on their gloves. Have aluminum pie pans available, if you like, to use as plates. When shells open (in about 3 minutes), use an oyster knife to detach oyster from top shell, and discard.
Then encourage everybody to dig in, topping oysters with their favorite condiments, or seasoned butter. Continue cooking the oysters in batches until they’re gone. Oysters that don’t open should be discarded.
If you're having trouble getting your oysters to "sit up straight" on the grill, you can fashion some small rings out of aluminum foil to place each oyster in, while it's cooking.
How to shuck a raw oyster
This is the snack that keeps the cooks going...in the kitchen, I mean!
~ Chef Perry
Chef Perry P. Perkins comes from a long line of professional cooks.
As a third generation chef, he focuses his love of cooking on barbeque, traditional southern fare, and fresh Northwest cuisine.
Perry runs a non-profit organization. MY KITCHEN Outreach Program, which teaches nutrition, shopping, and hands on cooking classes or at risk youth.
His cookbooks include La Caja China Cooking, La Caja China World, and La Caja China Party.
Sake Soy Manila Clams~Chef Perry Perkins~Manila clams, also known as Japanese littleneck, steamers, Filipino Venus, Japanese cockle, and Japanese carpet shells, are found from British Columbia to Northern California, but that's not their original habitat. Manila clams were introduced by mistake in Washington state waters in the late 1920s, hitching a ride in barrels of oyster seed from Japan.Sustainably—farmed in [...]