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BBQ Oysters

10

6

Apple

Say hello to one shell of an appetizer. These oysters are topped with crispy breadcrumbs and garlic butter, grilled, and finished with pepper jack cheese and a drizzle of BBQ sauce.

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Compound Butter

  • 1 Pound Unsalted butter, softened

  • 1 Tablespoon Meat Church The Gospel All-Purpose Rub or Meat Church Honey Hog BBQ Rub;

  • 1 bunch of green onions, chopped

  • 2 Clove garlic, minced

Oysters

  • 12 oysters

  • 1/4 Cup Seasoned breadcrumbs

  • 8 Ounce shredded pepper jack cheese

  • Traeger Sweet & Heat BBQ Sauce

  • 1/2 Bunch green onions, minced

  • 1

    When ready to cook, set Traeger temperature to 375°F and preheat, lid closed for 15 minutes.

    : 375 ˚F

  • 2

    For the compound butter: Combine butter, garlic, onion and Meat Church Rub thoroughly.

    • 1 Pound Unsalted butter, softened

    • 1 Tablespoon Meat Church The Gospel All-Purpose Rub or Meat Church Honey Hog BBQ Rub;

    • 1 bunch of green onions, chopped

    • 2 Clove garlic, minced

  • 3

    Lay the butter on parchment paper or plastic wrap. Roll it up to form a log and tie each end with butcher’s twine. Place in the freezer for an hour to solidify. You can use this butter on any grilled meat to enhance the flavor. You can also use a high-quality butter to replace the compound butter.

  • 4

    Shuck the oysters, keeping all of the juice in the shell. Sprinkle the oysters with breadcrumbs and place directly on the Traeger. Cook them for 5 minutes. You will be looking for the edge of the oyster to start to curl slightly.

    • 12 oysters

    • 1/4 Cup Seasoned breadcrumbs

  • 5

    After 5 minutes, place a spoonful of compound butter in the oysters. After the butter melts, add a pinch of pepper jack cheese.

    • 8 Ounce shredded pepper jack cheese

  • 6

    Remove the oysters after 6 minutes on the grill total. Top oysters with a squirt of Traeger Sweet & Heat BBQ Sauce and a few chopped onions. Allow to cool for 5 minutes, then enjoy!

    • To Taste Traeger Sweet & Heat BBQ Sauce

    • 1/2 Bunch green onions, minced

Cooking Notes

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