Barbecued Oysters with Hogwash

Jack London's

Barbecued Oysters with Steam Beer


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This is another method of serving oysters that my father learned from Jack London.  It also uses Anchor_Steam_Beer as well as a lot of finely chopped garlic.

Fresh live oysters in the shell

Finely minced garlic

Anchor Steam beer

Salt and pepper and favorite hot sauce


Scrub the shells of the oysters with a stiff brush under cold running water.  Discard any that are open and do not close when you tap the shell.  Place the oysters, on a rack over the glowing coals of a barbecue.  Leave until they just begin to open.  Using tongues, remove them and with an oyster knife, pry the shells the rest of the way open.  Place the oyster in the deep half of the shell.  Add a pinch of minced garlic and a bit of beer.  Add salt, pepper and hot sauce to taste and return to the barbecue and continue cooking to desired degree of doneness.  SPECTACULAR!


Tastewells of Sonoma

is an online store offering you fine teas and herbs.  We have also collected an excellent selection of gourmet pepper, including Long Peppers from Bali.  You will be amazed by our selection of unique salts including Fleur de Sel, Pyramid Salt, Kosher Salt, Flake Salt and Hawaiian Red and Black salts.

        Copyright © 2008 - Geraldine Duncann

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