drago style charbroiled oysters

Ingredients

The Sauce:

• 1 Stick Unsalted Butter, melted

• 1 Pinch Kosher Salt

• 1 tsp Freshly Ground Black Pepper

• 1 Tbsp Minced Garlic

• 4 Tbsp Pecorino Romano

• 1 pinch Cayenne

• 1 pinch White Pepper

• 1 tbsp Worcestershire

• 1/2 tsp Tony Cachere Cajun seasoning

• 1 Spritz Lemon Juice

• 1 tsp Minced Italian Parsley

• 1 dash (or more to taste) Louisiana hot sauce

• Whisk together all ingredients.
  
  
  

• For the Oysters:

• 2-4 Dozen Large freshly shucked oysters on the half shell

• 1 Recipe of the Sauce, above

• 1 cup Pecorino Romano to finish

• Minced Italian Parsley for garnish

• Fresh Bread

• Lemon wedges

• Preparation

• Mix the sauce first and set aside. Then start shucking!

• Heat a charcoal or gas grill until very, very hot. Place the oysters on the hottest spot on the grill and let them cook in their own juices for a few minutes, just until they start to bubble and the edges curl. Top each with a generous portion of the sauce, enough to fill up the shell. When the sauce starts to bubble and sizzle sprinkle each oyster with about a Tbsp of Pecorino Romano. I usually come back and hit with another drizzle of the sauce to cause a few flames. Let the flames lick around the edges and burn the cheese a little. Cook oysters until the cheese on the edges of the shells gets nice and brown. Garnish with minced Parsley and serve immediately.

• Serve while still sizzling with Lemon wedges and fresh bread.

Note: The more sauce that oozes onto the plate the better for mopping up with the bread. The leftover burnt cheese on the edge of the shells is to die for. Also, don’t be as foolish as me and just make a dozen, 3 dozen is more like it.

 Urban Cowgill 2008 (updated 2024)