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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.