Grilled Oregon Oysters with Garlic Butter

Introduction

Experience the fresh flavors of the Pacific Northwest with these Grilled Oregon Oysters made to perfection on the Arteflame grill. A simple combination of quality Oregon oysters, butter, garlic, and a touch of white wine creates a smoky, buttery delicacy that’s incredibly easy to prepare using the natural heat zones of the Arteflame grilling surface. Whether you're hosting a backyard gathering or an elegant outdoor dinner, these oysters will be the highlight of your table.

Ingredients

• 1 dozen fresh Pacific Northwest (Oregon) oysters, unshucked
• 4 tablespoons unsalted butter, melted
• 3 cloves garlic, minced
• 2 tablespoons dry white wine
• 1 tablespoon fresh parsley, minced
• 1 lemon, cut into wedges
• Salt and black pepper to taste
• Optional: pinch of red pepper flakes for some heat

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a small amount of vegetable oil onto three paper napkins.
2. Place the oil-soaked napkins in the base of the Arteflame grill.
3. Stack firewood over the napkins and ignite them.
4. Let the grill heat up for about 20 minutes, creating distinct high and medium heat zones across the cooktop and over 1,000°F at the center grill grate.

Step 2: Prepare the garlic butter sauce

1. In a small bowl, combine melted butter, minced garlic, white wine, and a pinch of salt and pepper. Mix well.

Step 3: Grill the oysters

1. Place the unshucked oysters cup-side down directly on the outer edge of the flat top cooktop.
2. Grill for 5-7 minutes. As they cook, the oysters will begin to pop open slightly.
3. Once they start opening, use tongs and a shucking knife to carefully open each oyster fully. Be cautious of hot steam.

Step 4: Add garlic butter

1. Spoon about a teaspoon of the garlic butter mixture into each opened oyster.
2. Let the oysters stay on the flat top surface for another 2-3 minutes until the butter sizzles and slightly reduces.
3. Sprinkle with fresh parsley and, if desired, a pinch of red pepper flakes for heat.

Step 5: Serve

1. Use tongs to carefully remove the oysters from the grill.
2. Plate them with lemon wedges on the side and serve immediately.

Tips

• Always use the cup-side down method to pool the oyster juices while grilling.
• Sear any meats beforehand using the center grill grate for added umami sides to go with your oysters.
• Do not overcook; oysters become rubbery if grilled too long.
• Remove meats from the grill when they are 15°F below your target temperature – they’ll continue cooking off the grill.
• Use butter instead of oil—it enhances flavor and gives a better sear on the Arteflame's solid steel surface.

Variations

1. Lemon Herb Oysters: Replace garlic with shallots and add lemon zest and thyme for a bright, aromatic twist.
2. Spicy Cajun Oysters: Add Cajun seasoning to the butter mix and a dash of hot sauce to bring Southern heat to Oregon flavors.
3. Bacon Parmesan Oysters: Top each oyster with a few bacon crumbles and grated parmesan for a savory, smoky flavor.
4. Asian Fusion Oysters: Use sesame oil instead of butter, soy sauce instead of wine, and garnish with green onions and a hint of grated ginger.
5. Truffle Butter Oysters: Infuse the butter with a touch of truffle oil and finish with chopped chives for a luxurious bite.

Conclusion

Grilling Oregon oysters on the Arteflame is a satisfying and flavorful way to showcase local seafood. With just a few fresh ingredients and the right technique, you’ll bring the essence of the Pacific Northwest to your backyard. Whether hosting a summer gathering or preparing a romantic dinner, these oysters are guaranteed to impress.

Best pairings

• Crisp Oregon Pinot Gris or Chardonnay
• Crusty artisan bread grilled on the Arteflame with extra garlic butter
• Grilled asparagus or baby bok choy from the outer griddle edge
• Lightly seared ribeye on the center grate served alongside
• Chilled cucumber salad with rice vinegar and dill