Builder Release
Oysters, grilled on the Big Green Egg, enhanced with Roasted Garlic, Basil, & Parsley Banner Butter.
To highlight the taste of succulent oysters, add Roasted Garlic, Basil, & Parsley Banner Butter before grilling them on the Big Green Egg.
INGREDIENTS
•12 of the freshest oysters available
•6 tablespoons of Roasted Garlic, Basil, & Parsley Banner Butter
•1 lemon, cut to preference
•3 tablespoons of fresh chives, roughly chopped
INSTRUCTIONS
Prepare the Big Green Egg for direct cooking at 425°F/218°C. The convEGGtor is not required at this time.
Place the Roasted Garlic, Basil, & Parsley Banner Butter into a small bowl and set aside. Carefully shuck each oyster with a small knife, or oyster knife if available. Discard the top, flat shell from the oyster and place the bottom, bowl-shaped shell that contains the oyster on a Perforated Cooking Grid.
Next, add a half tablespoon of softened Banner Butter to each oyster. Place the Perforated Grid in the EGG. Close the lid for approximately 4 minutes or until the oysters are bubbling and the Banner Butter is completely melted.
Remove the Perforated Grid from the Big Green Egg. Position oysters onto a serving plate. Garnish with lemons and chives to create the perfect grilled oyster dish.
