CAJUN CHAR-GRILLED OYSTERS

Makes 2 servings

12 oysters

½ cup (112 g/1 stick) unsalted butter, at room temperature

2 tsp (6 g) minced garlic

2 tbsp (30 ml) fresh) lemon juice

1 tsp Worcestershire sauce

¾ cup (75 g) grated Pecorino Romano or Parmesan cheese, divided

1 tbsp (4 g) chopped fresh parsley, plus 2 tbsp (8 g) for serving

Kosher salt

Freshly ground black pepper

Cayenne pepper

Place the oysters in a colander and rinse under cold running water. Use a scrub brush to remove any mud or debris, if necessary. Refrigerate the oysters with the cup side down and their flat side facing up. Cover with a clean, wet kitchen towel until ready to cook.

Prepare the Cajun butter: In a medium-sized bowl combine the butter, garlic, lemon juice, Worcestershire sauce, ¼ cup (25 g) of the cheese, parsley, salt, black pepper and cayenne to taste. Using a spoon or silicone spatula, place the butter mixture onto a piece of plastic wrap and roll it into the shape of a log. Twist the ends to seal, then refrigerate for 1 hour, or until ready to use.

Set up the EGG for 450°F (230°C) direct grilling. Fill your firebox with natural lump charcoal, and with the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 450°F (230°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 50 percent open. Make minor adjustments as necessary.

Shuck the oysters: Set an oyster on a flat working surface with the flatter side facing up. Use a kitchen towel to hold it steady, and with your other hand, slide the tip of an oyster knife into the hinge. Press the knife into the hinge and twist the blade to pop it open. Slide the knife between the shells, keeping it along the bottom of the top shell and then along the bottom shell to release the oyster meat. This will make it easier to eat after it is done cooking. Keep the oyster as flat as possible while working, to avoid spilling out the oyster liquor inside.

Place the oysters, in their half shells, on the cooking grid over the hot coals. Cook until the oysters begin to bubble in their shells, 2 to 3 minutes. Spoon 2 teaspoons (10 g) of the butter mixture onto each oyster and top with a sprinkle of the remaining cheese. Close the lid and continue to cook until the cheese is beginning to brown, 3 to 4 minutes. Arrange the oysters on a platter to serve.