- Rock salt or other coarse salt or raw rice or beans
- 16 medium oysters, shells 4 to 5 inches across
- 8 tablespoons (1 stick) butter
- 2 cloves garlic, very finely minced
- 1/4 of one red bell pepper, finely diced (for more heat, substitute a red jalapeno)
- 1 tablespoon minced cilantro or parsley
- 1 tablespoon fresh lime juice
- Tequila (optional)
- Hot sauce for serving
Pour about 1/2-inch of rock salt on a serving platter. This will help hold the oysters level once they’re cooked.
Shuck the oysters, being careful not to spill the juices. Remove and discard the top shell. Run your shucking knife under the oyster to release it, but leave it in the bottom shell.
Melt the butter in a small saucepan. Add the garlic and bell pepper and sauté for 2 to 3 minutes. (Do not let the garlic brown.) Remove from the heat and stir in the cilantro and fresh lime juice.
Put a spoonful of the butter mixture on each oyster. If desired, add a little splash of tequila to each one.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F (High) and preheat, lid closed, for 10 to 15 minutes.
Arrange the oysters on the grill grate, balancing them between the bars so they don’t spill. Grill for 6 to 8 minutes, or until the juices are bubbling and the edges of the oyster meat curl slightly. Using tongs or grill gloves, carefully transfer the oysters to the prepared serving platter. The shells and juices will be very hot, so let cool slightly before serving with hot sauce.