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.
Bouillie 
That looks like heaven to me.
It was pretty dang close. I’ll be stinkin’ up the neighborhood until trash day, but it was worth it.
That’s something I am definately going to do again.
Aside from the work of shuckin’ the oysters, it wasn’t too hard, either.