1/2 cup (4 oz.) salted butter, softened
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh tarragon
1 jalapeño pepper, finely chopped (remove seeds for a milder heat)
4 ounces finely grated pecorino Romano cheese (1 cup), divided
24 BBQ Oysters
Hot sauce (such as Texas Pete)
Heat grill to high (450°F to 550°F). Stir together butter, parsley, tarragon, jalapeño, and ¼ cup of the pecorino Romano in a bowl until thoroughly combined. Let stand at room temperature.
Shuck oysters, reserving oyster and its liquid in bottom shell.
Top each oyster with about ½ tablespoon butter mixture. Transfer oysters directly to grill rack. Grill, covered, until oyster juices are bubbling and butter has melted, about 5 minutes.
Top oysters with remaining ¾ cup pecorino Romano, and grill, covered, until cheese has melted, about 1 minute. Remove from grill. Serve with hot sauce and saltines.