Posted by Adam James on December 05, 2014 2 Comments
This tip is from a customer in the seafood store, who got it from Mo's Seafood Restaurant in Newport, Oregon: Fill a tray with rock salt and put it on the barbecue, and then set the oysters on the tray to cook. Apparently this ensures that the oysters stay moist, and don't overcook. It sounds kinda hokey, and like a waste of good ice-cream salt, but we might just try it. And if anyone out there has ever heard of this, please let us know. Also, store customer Rick says he tops his barbecued oysters with melted swiss cheese and tabasco. Customer Steve recommends adding a splash of beer to the oysters once they've opened up.