The first New Year’s Day we owned Ebbtide, I decided to throw an oyster roast to show off our new beach house to friends and neighbors. Georgia coast, January, no problem getting oysters, right? Wrong. For two days, I called every seafood market, restaurant, and wholesaler all the way to Hilton Head Island, but everybody was sold out. In desperation, I put out a plea to my followers on Facebook, and sure enough, within thirty minutes, a sweet fan messaged me that her commercial oysterman husband’s boat was tied up at the Lazaretto Creek dock ten minutes away, with plenty of just-caught oysters. Day. Saved. We prefer to grill over hardwood charcoal because it imparts a smoky flavor to the oysters, but plain charcoal or a gas grill will work.
4 to 6 dozen fresh oysters, scrubbed
Saltine crackers for serving
3 lemons, cut into wedges for serving
½ cup (1 stick) salted butter, melted
Hot sauce
Prepare a charcoal grill to high heat. After the coals are white, spread the oysters on the grill rack in a single layer. Cover with the grill lid and grill for 3 to 4 minutes, or until oysters have slightly popped open. Serve with the crackers, lemons, melted butter, and hot sauce.