In South Carolina, everyone knows that any month with an "R" in it means oyster season is here. Gather your friends from your apartment in Beaufort and have an oyster roast; tis the season. When there is an undercurrent of chill in the air it is the perfect time for that culinary coastal custom of the Lowcountry: the Oyster Roast.
These gatherings typical to South Carolina are held most often during the winter months when the oysters are not spawning, and their taste is at its best. Why are they better than all other oysters?
South Carolina oysters tend to be smaller, more salty and incredibly flavorful. South Carolina’s oyster “season” begins in September, just in time to be steamed on grills and included in savory fall casseroles and stews.
Charcoal grill method for sausages and oysters:
Prepare grill for cooking. You’ll need about 15 pounds of charcoal total.
Prick bratwursts and chorizo in several places with a fork, then grill, covered, turning occasionally, until browned and cooked through, about 10 minutes.
Scatter about 12 more charcoal pieces over glowing coals and replace rack. Fold burlap into a triple layer that is slightly smaller than grill surface and soak completely with water. Put 3 to 4 dozen oysters directly on grill rack, cover with wet burlap, and roast, without grill cover, until shells just begin to open or give slightly when squeezed with tongs, about 10 minutes. Sprinkle more water over the burlap to keep moist if needed.
Serve oysters as they open, removing them with tongs, and roast any unopened oysters a few minutes longer, replacing burlap. Roast remaining oysters in batches the same way, adding more charcoal between batches to keep fire hot and keep the burlap very wet.
Gas grill method:
Follow the charcoal grill method for sausages and oysters.
“He was a bold man that first eat an oyster.”