If you live in the Low Country, you know that if the month has an "R" in it, oysters are in season. But April says it is the last month of oyster season. So get your friends together in your apartment in Ridgeland, SC and have an oyster roast to welcome spring. The Oyster Roast is a culinary custom in South Carolina.
These gatherings are typical to South Carolina where the oysters are the best. Why are South Carolina oysters better than all others?
Our oysters tend to be smaller, more salty and incredibly flavorful. In South Carolina oyster “season” begins in September, just in time to be steamed on grills through April.
Recipe for a Charcoal grill Low Country Oyster Roast:
Prepare grill for cooking. You’ll need about 15 pounds of charcoal total.
Prick bratwursts and chorizo in several places with a fork, then grill, covered, turning occasionally, until browned and cooked through, about 10 minutes.
Scatter about 12 more charcoal pieces over glowing coals and replace rack.
Fold burlap into a triple layer that is slightly smaller than grill surface and soak completely with water. Put 3 to 4 dozen oysters directly on grill rack, cover with wet burlap, and roast, without grill cover, until shells just begin to open or give slightly when squeezed with tongs, about 10 minutes.
Sprinkle more water over the burlap to keep moist if needed.
Serve oysters as they open, removing them with tongs, and roast any unopened oysters a few minutes longer, replacing burlap. Roast remaining oysters in batches the same way, adding more charcoal between batches to keep fire hot and keep the burlap very wet.
Gas grill method:
Follow the charcoal grill method for sausages and oysters.
“He was a bold man that first ate an oyster.”