• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Saltiest Words

  • Subscribe To Our Newsletter
  • Contact
  • Cart

Mobile menu contact icon

Mobile menu contact information

  • Contact Us
  • Home
  • Home
  • About
  • Projects
  • Recipes
    • Appetizers
    • Entrees
    • Sides
    • Vegetarian
  • Shop
  • Blog
  • Search
You are here: Home / Recipes / Charcoal-Fired Bodie Island Oysters with Chipotle-Garlic Butter and Seaweed

October 26, 2020 by Spencer McMillin Leave a Comment

Charcoal-Fired Bodie Island Oysters with Chipotle-Garlic Butter and Seaweed

  • Share
  • Tweet
  • Share

Charcoal-Fired Bodie Island Oysters

Makes a dozen grilled oysters

Kristin and I did a dumb thing. We traveled all over the South on our stomachs for five weeks this past summer. Dumb because COVID-19 was ravaging the country.  Most everyone we knew was hunkered down at home awaiting the all clear.  To be fair, most of the time I cooked in the houses we rented and when I wasn’t chained to the stove, we practiced proper social distancing etiquette.

The seafood in and around the Outer Banks of North Carolina is the best I’ve ever tasted; it’s so fresh it’s almost like it jumped out of the water and onto the grill. Google Bodie Island oysters and behold. For the money, these were the best oysters we had the entire trip. Prepare em simply, like I did at our little cottage in the forgotten fishing village of Englehard, North Carolina.

Ingredients

  • 1 dozen Bodie Island oysters (or other large, briny oysters, shucked on the half shell)
  • 8 oz. whole, unsalted butter
  • ½ teaspoon kosher salt
  • 3 tablespoons canned chipotle in adobo sauce (pureed together)
  • 2 teaspoons freshly minced garlic
  • 2 teaspoons fresh lime juice
  • ½ teaspoon Tajin
  • ¼ cup wakame (sesame flavored prepared seaweed salad), for garnish
  • 2 scallions, thinly sliced, for garnish

Special Equipment

  • Food processor
  • Charcoal grill with cast-iron grates
  • Tongs

Procedure

Place the butter, salt, chipotle in adobo, garlic, lemon juice and Tajin in the work bowl of the food processor and blend to a smooth paste. Wrap in plastic wrap into a log shape and place in the freezer.

Shuck the oysters, making sure to capture every bit of the briny juice in the shell. Roast them on the grill until the juice starts to bubble. Add a thin slice of the chipotle butter right out of the fridge or freezer and roast just until the butter melts.

Garnish with a little wakame and sliced scallions.

  • Share
  • Tweet
  • Share

Filed Under: Appetizers, Recipes

Previous Post
Next Post

About Spencer McMillin

By the time he arrived in Memphis in 1989 after a disastrous stint as a New York City bike messenger, Spencer already had six years of restaurant experience under his belt. Forced into the business as a naive 13 year old, he found the rigors of washing dishes, of peeling untold pounds of garlic cloves and prepping speed racks full of clams casino –while constantly reeking of dishwasher chemicals–a delightful way to pay for the things he wanted and make his parents happy. Sitting on the quiet backstairs at Pipinelle’s Italian Restaurant in Franklin, Massachusetts scarfing down ziti parm on break, he fantasized about playing drums in Van Halen and unrealistically impressing girls with his limited cooking skills. Flash forward 37 years…McMillin, now 50, has a lifetime’s accumulation of stories to share from his long career as a dishwasher, prep cook, line cook, sous chef, executive chef, private chef, baker, pastry chef, culinary school instructor, restaurant consultant, magazine writer and author.

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

The Saltiest Words

Follow Blog via Email

Enter your email address, then click on Follow! to follow this blog and receive email notification of new posts.

    First Name *

    Last Name *

    Email Address *

    Categories

    • Appetizers
    • Blog
    • Entrees
    • News
    • Recipes
    • Sides
    • Vegetarian

    Tags

    cheflife Holiday Sides New Hampshire quarantine cooking quesadillas stoner munchies
    Love cooking as much as we do? Order The Caritas Cookbook today!
    Follow Me @TheSaltiestWords
     
    • Copyright Notice
    • Privacy Policy
    • Site Map
    • Contact Us

    Copyright © 2022 The Saltiest Words

    Website by John Gehrig