Geoff's Grilled or Smoked Oysters

This beautiful Civic Holiday weekend was a fun and busy one for both of us.  On Wolfe Island, Kris and her family were involved in a base-ball tournament and a 50^th wedding anniversary celebration.  Kris was cooking for a crowd while dodging thunder and lightening storms.  At Oak Island, Andrea was celebrating her birthday with family and friends.  Her children prepared the most gorgeous dinner of deep fried stuffed zucchini flowers, smoked wild salmon with a lemon beurre blanc sauce, Island potatoes, a stir-fry of all the delicious veggies from the garden, a roasted vegetable and quinoa salad, and a kale salad with dates and hazelnuts.  But you’ll just have to take our word for it, because despite all intentions to photograph every beautiful dish, Andrea’s memory card was not in the camera!!  Rats! 

Thankfully, Geoff and Christina were also whipping up some delicious dishes, and have generously shared their recipe for oysters.  In fact they have made these several times this summer on the Broil King Keg and the gas grill, and they find the results are equally delicious.

Geoff's Grilled or Smoked Oysters 

6  tablespoons unsalted butter

1 bunch of green onions, very thinly sliced

1 teaspoon sherry vinegar

1 large garlic clove, minced

1 tablespoon fresh lemon juice

1/2 tablespoon Tabasco

Salt

2 dozen oysters on the half shell

In a skillet, melt 2 tablespoons of the butter. Add the green onions and cook over moderate heat, stirring, until softened and lightly browned, 8 minutes. Stir in the vinegar, transfer to a bowl and let cool. Stir in the garlic, lemon juice and Tabasco. Soften the remaining 4 tablespoons of butter and combine thoroughly with the onion mixture. Season with salt. 

Heat grill to medium heat or heat the Keg to around 350. Shuck oysters immediately before grilling or smoking. Place a dollop of scallion butter on each oyster. Grill or smoke the oysters over medium heat until just cooked through and the butter is melted, about 5 minutes. Serve right away on a bed of kosher salt to prevent from spilling. 

MAKE AHEAD The Tabasco-onion butter can be refrigerated for up to 3 days. Let soften before using.