Name: Buffalo Blue Cheese Grilled Oysters
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Cuisine: American
Ingredients: 1 dozen shucked oysters with the oyster still in the shell; 4 cloves garlic, finely chopped; 1 stick of (organic) butter; 1/2 cup Frank’s Red Hot Sauce; 1 tbsp finely chopped parsley; 1/2 cup blue or gorgonzola cheese

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If you are looking for an epic grilled oysters recipe, then look no further because this is it! Let me tell you that I have a long history with grilled oysters. I started grilling oysters back in the day: I created this grilled oysters recipe with jalapeño butter sauce back in 2009. And then I went on the first “Chopped Grill Masters” on the Food Network and guess what I got — oysters! Unfortunately for me, those oysters were not the East Coast oysters I was familiar with cooking and they did not turn out as I expected. I had a bit of PTSD from that experience and even wrote a blog article called Post Chopped Traumatic Disorder. If you want to learn more about that experience, that is a good read!

So back to this grilled oysters recipe. I love all kinds of grilled oysters and anything with blue cheese and buffalo sauce, so if you love that flavor combo, this grilled oysters recipe is for you!

Be careful to not spill all the amazing sauce when you take your Oysters off the grill!

GRILLED OYSTERS: Have Your seafood monger prepare the oysters for you!

To make this grilled oysters recipe, you want shuck the oyster but leave it in the shell. So, have your seafood monger shuck it for you but leave the oysters in the shell so you can easily put it on the grill. Any place you buy oysters from will be able to do this for you. The shell essentially makes a nice little platter to hold all your sauce! Then you can slurp it up!

Keep in mind that when grilling oysters, you can experiment with your favorite sauces — the grill functions as a place to cook the oysters while allowing the sauce to simmer in a bed of oyster goodness. In this respect, just about any sauce will work. In this version, we are first making a buffalo sauce and then pouring it on the oysters, and then finishing with a copious amount of blue cheese. Lastly, we add chopped parsley for a pop of color! So easy and so good.

GRILL THE OYSTERS: The fun part!

This works on any kind of grill, though I will say I think this is better suited for a charcoal or gas grill versus a pellet smoker. You are cooking this at a high temp hot and fast, so if you are using a pellet smoker make sure you use one that has the capability to get up to 450 degrees. It should take no longer than 5 to 8 minutes for these oysters to be done. Make sure when removing the oysters that you don’t let the liquid spill out — that’s the best part!

What’s the minimum internal temp for shellfish or oysters?

When cooking shellfish or oyster, you are looking for 145 internal degrees. If you don’t yet have a good internal read thermometer, I highly recommend getting a Thermapen. You can get a Thermapen for about $90 and a Thermopop that will get the job done for about $30. Trust me when I tell you that if you consider yourself a griller, you need a Thermapen in your life. Don’t guess on internal temps on your meat. Having a good thermometer will eliminate the guesswork and save you from over and under cooking things. This is Grilling 101, so if you don’t have one yet then make this your next purchase.

I see a lot of people using these wireless thermometers like a Meater or Yummly that notify you when your food is done. That’s great for longer cooks, but do yourself a favor and just get yourself a good non-wireless meat thermometer so you know the internal temp of your meat. You will need this for all cooking, not just on the grill.

Okay, ready to make this Grilled Buffalo Blue Cheese Oysters recipe? If you make this, don’t forget to tag me on the ‘gram so I can see your beautiful oysters in all their glory. And if you aren’t following me already, please do! I share a lot of insider tips that don’t make it to the website. Plus some funny stuff too! ha! See you on the ‘gram!