Char grilled oysters - sauce basting recipe

2 lb. butter, softened
1/2 cup finely chopped fresh garlic
1 Tbs. black pepper
1 tsp. dried Italian seasoning
6 dozen oysters on the half shell
1 cup grated Parmesan and Romano cheeses, mixed
3 Tbs. chopped parsley

1. Mix butter with the garlic, pepper, and Italian seasoning.

2. Heat a charcoal or gas grill until very, very hot. Place the oysters on the hottest spot on the grill and let them cook in their own juices for a few minutes, just until they start to bubble and the edges curl.

3. Top each with a generous portion of the sauce, enough to fill up the shell. When the sauce starts to bubble and sizzle sprinkle each oyster with about a Tbsp of cheese mix. Let the Oysters go until the sauce on the edges of the shells gets nice and brown. Garnish with minced Parsley.

I've used this before, found it online (but added a little more garlic):

1 Stick Unsalted Butter, very soft
1 Pinch Kosher Salt
1 tsp Freshly Ground Black Pepper
1 Tbsp Minced Garlic
4 Tbsp Pecorino Romano
1 pinch Cayenne
1 pinch White Pepper
1 Spritz Lemon Juice
1 tsp Minced Italian Parsley

Whisk together all ingredients. Dollop of mixture goes on each oyster. Plus Number2's steps 2 & 3 above.
Pretty simple and reminds me of Drago's. Tripled the recipe because we did a bunch of oysters.

They are super easy. One tip is to very carefully choose your shells. You want shells that are deep but have a flat bottom so they rest level on the grill, does this make sense? If they are shallow you can't fit any sauce and if they don't rest flat it all drains out.

Also, if you have real small oysters or real shallow shells I'll put two meats in one big shell.

Sauces:
Just plain cheap grated parm cheese is great by itself
Any wing sauce works great (butter and hot sauce)
White wine, Butter, garlic (add cheese if you wish)
Italian dressing (add cheese if you wish)
Greek- feta, kalamata olives, butter/ olive oil, garlic

ETA: also, grill (toast) some bread. "texas toast" style white bread or thick cut french bread.

This is Drago's recipe.
LINK /

I agree that the garlic and butter are the main attractions.

ETA: browning the butter a bit also adds flavor.

Just so you know, Restaurant Depot sells grilled oyster butter mixture buy the gallon and I think half gal. It's in the refrigerated section near the seafood.

Don't forget about adding cheese to the grilled oysters!

Personal preference but I am not a fan of cheese on my oysters. Whether it be parm or other kinds. I hate when a restaurant loads them down with so much cheese it gets stuck in the shell. butter and garlic for me. I did have some chargrilled with Alabama white bbq sauce (thin consistency) that were incredible.

All the above recipes will work...the only thing I haven't seen posted that I know several folks use but isn't widely known in the recipe books is dry vermouth. Start out with it in your pot as a base and reduce by half before adding butter and the like. Several restaurants use it. If you want a little twist, you can use sweet vermouth. Gives it a different flavor. But still great.