Perfect, breezy spring weather arrived in time for my annual backyard Good Friday seafood boil. In addition to the usual boiled crabs, crawfish, corn, potatoes, and corn/shrimp/crab bisque, my brother arrived with a sack of raw oysters. Is there anything better than freshly shucked oysters, eaten outdoors on a beautiful spring day, with a cold Abita Jockamo IPA?
Yes, indeed, there is something exponentially better: char-grilled oysters. Oysters on the halfshell, liberally basted with a mixture of buttery oil, black pepper, white pepper, garlic, parsley, and grated parmesan cheese, set atop a hot charcoal fire and roasted until bubbly.