sf wrote:
>
> My son bbq's them. He leaves them on just long enough that he can pry
> them apart easily - the inside is more raw than cooked. He has a pot
> of garlicky melted butter that he bathes them in, then on goes a big
> squirt of lemon and hot sauce. Oh, so good!

That's one of my favorite ways. I can harvest them at low tide in a
nearby (4 miles away) state park at low tide. What I've done in the
past is to dig a small shallow pit in the sand on the beach. Build a
little campfire in it. Go out and get about 6 nice oysters while it's
burning down. Once the fire burns down, put them level directly on the
hot coals. Within a couple of minutes, they will open up and are fully
cooked and ready for eating. I put nothing extra on them. yum It's a
fun way to spend a cold winter's morning.


> The way I make oysters begins with shucked, which I buy in a jar...
> something that's not what you 're planning to do.

Already shucked in a jar sounds a bit creepy to me but I've never
tried them so maybe they aren't. I like to eat oysters that were
alive 5-10 minutes ago.

G.