If you plan on serving oysters over the holiday weekend, then you might seriously consider this simple barbecue method which avoids the tedious task of wrestling and shucking.

By placing the oysters over gentle heat on the grill, the oysters open their shells and can easily be brushed with a little garlic butter. We often use this method when we are camping out at the Washington Coast or on the Olympic Peninsula, where fresh local oysters are abundant and can often be purchased directly from the growers.

Our campground method requires a little improvisation because we are cooking over an open fire and we can’t close the grill lid. Nonetheless, the oysters taste particularly awesome when made that way.

I originally gleaned this recipe from Tim Salo, who owns Puget Beach Shellfish in Olympia, Wash.

Barbecued Oysters
Servings: 6 appetizers, 2 main courses

1/2 stick unsalted butter, melted

2 garlic cloves, finely chopped

12 medium oysters

Preheat grill to medium high.

In a small bowl stir together the melted butter and chopped garlic. Set aside.

Place the oysters, cup-side (larger shell) down, on the grill. Close the grill and cook 4 to 5 minutes. The oysters will start to open. The shells’ fragile edges may sputter and snap, so beware.

Once the shells have opened, carefully remove the top shell, trying not to spill the juices inside. Gently brush the oysters with the garlic butter, then grill for another 2 minutes.