oysters traegefeller


  • 1 Tablespoon butter

  • 1 finely chopped shallot

  • 2 Cup Collard Greens, fresh

  • 3 Clove garlic, minced

  • 1/4 Cup Pernod

  • 1/2 Cup Cream

  • 1 Cup BBQ chips, crushed

  • 1 Cup Parmesan cheese

  • 3 Slices bacon

  • 12 Oysters

  • As Needed Rock Salt

  • 2 lemon wedges

  • To Taste salt and pepper




Melt butter in a medium sauce pan over medium-high heat. Add shallot and collard greens and cook until wilted, about 3 minutes. Add garlic and sauté 1 minute or until fragrant.


Deglaze with Pernod and simmer until reduced by half. Add cream and simmer another 3 minutes or until the liquid coats the back of a spoon.


In a small bowl combine crushed potato chips, crispy bacon bits, and shredded Parmesan cheese.


When ready to cook, start the Z Grill grill and set the temperature to 500 F. Preheat, lid closed, for 10 to 15 minutes.


Spoon 1 heaping teaspoon of the collard mixture on each oyster followed by a spoonful of the potato chip mixture.


Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them.


Place the sheet tray directly on the grill grate and cook 10-15 minutes until bubbly and golden brown. Serve with lemon wedges. Enjoy!

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