Redneck Riviera Oysters

Welcome to RFD-TV’s The American Rodeo Tailgate Party on The Cowboy Channel. Chargrilled oysters are one of my favorite things to eat when in New Orleans, so I decided to put a little Texas cowboy twist on the traditional recipe, cooking gulf oysters in a dutch oven over open fire. Besides, what can go wrong with garlic, butter, cheese, and oysters! I first cooked these in Port Aransas, Texas using what i had on hand at the beach, and I usually always have garlic, butter, and cheese.

Redneck Riviera Oysters

Course Appetizer


  • 12 each gulf oysters
  • 1 stick unsalted butter(softened)
  • 2 cloves garlic(minced)
  • 2 tbsp pecorino romano grated
  • 1/4 cup monterey jack cheese
  • 1 lb rock salt
  • kosher salt to taste


  • Preheat your dutch oven or conventional oven to 425°.
  • Combine butter, garlic, pecorino romano, and salt then mix.
  • Pour 1/4" of rock salt it the bottom of a dutch oven (or sheet pan if cooking in oven).
  • Shuck oysters removing top shell. Be sure to loosen oyster from bottom shell with the oyster knife.
  • Arrange oysters on dutch oven and lightly press into rock salt to keep oysters from tipping.
  • Spoon the mixture onto each oyster and cover. Let mixture melt 1-2 minutes.
  • Sprinkle jack cheese on and cover. Cook 4-5 minutes until cheese is melted and begins to brown.

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