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
- 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.