bbq oysters by matt pittman


  • 1 Pound unsalted butter

  • 1 Tablespoon Meat Church Holy Gospel BBQ Rub

  • 1 Bunch green onion, thinly sliced

  • 2 Clove garlic, minced

  • 12 Oysters

  • 1/4 Cup Italian seasoned breadcrumbs

  • Pinch Pepper Jack Cheese, shredded

  • To Taste Your Favorite Sweet & Heat BBQ Sauce

  • 1 Bunch green onion, thinly sliced




For the compound butter: Allow the butter to soften. Combine butter, garlic, onion, and BBQ Rub thoroughly.


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 meats to enhance the flavor. You can also use a high-quality butter to replace the compound butter.


When ready to cook, set the Z Grill to 375℉ and preheat, lid closed for 15 minutes.


Shuck the oysters keeping all of the juice in the shell.


Sprinkle the oysters with bread crumbs and place directly on the Z Grill. Cook them for 5 minutes. You will be looking for the edge of the oyster to start to curl slightly.


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


Remove the oysters after 6 minutes on the grill total. Top oysters with a squirt of BBQ sauce and a few chopped onions. Allow to cool for 5 minutes. Enjoy!

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