Every time the grill is lit we gift a piece of ourselves to those that surround our flame. This holiday season I’m celebrating the gift of giving alongside my friends at Weber Grills. Together we’re preparing this absolutely stunning grilled oyster feast!!
Shucked, simply seasoned, basted beautifully with a creamy beurre biere sauce, then dressed with sauteed pancetta, roasted garlic and sweet shallots, an aromatic garden of fresh herbs, crispy panko and finely grated aged parmesan. Rested directly atop the white-hot stainless-steel grates of my brand new Weber Grills Summit Kamado, then kissed with an inferno of charcoal embers and the essence of smoldering red oak wood.
Garnished with a wintery harvest of Vertical Paradise micro greens and a dusting of lemon zest. Served alongside an ice-cold pour of crisp, golden ale and the warmth of friendship during this holiday season. -To you and yours, cheers and many blessings, David
Live Fire Beurre Biere Oysters
- 2-3 dozen oysters in the half shell, rinsed and thenshucked
- Kosher salt and freshly ground black peppercorn, to taste
Beurre Biere Sauce
- 8 ounces pancetta, finely diced
- 2-3 shallots, finely minced
- 1 tablespoon roasted minced garlic
- 1/2 cup white beer
- 2 tablespoons lemon juice
- 2-3 sprigs each of tarragon and thyme
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 2 shallots, finely minced
- 1 cup panko
- 1 cup parmesan cheese, finely grated
- Vertical Paradise micro greens
- Zest of 2 lemons
- Preheat the Weber Summit Kamado by lighting a full chimney of charcoal and position for direct grilling. Prepare the beurre biere sauce by sautéing the pancetta in a cast iron pan until just crispy. Set aside the pancetta to cool. In the same pan sauté the shallots for 2-3 minutes, then add garlic, cooking until just fragrant. Add beer, lemon and herbs, cooking until the liquid is reduced in half. Finish by removing the herb sprigs and folding in the olive oil and butter. Wisk vigorously until the liquid is emulsified. Add back in the pancetta, season additionally to taste and set aside.Rinse, then shuck oysters, reserving half the liquor in the shell. Place the oysters directly on the grill grates. Spoon in the beurre biere sauce, then top with shallots, panko and parmesan. Cook until the oyster liquid is bubbling, and the breaded-cheese topping turns just golden in color. Remove from heat and garnish with micro greens and lemon zest. Plate family style and serve immediately.