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BBQ Oysters - Texas Style


  • 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)

  • Saltines


  1. 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.

  2. Shuck oysters, reserving oyster and its liquid in bottom shell.

  3. 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.

  4. 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.

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