BBQ Oysters by Matt Pittman

Matt Pittman

BBQ Oysters by Matt Pittman

Prep Time



Cook Time




4 - 6




What's this?

Say hello to one shell of an appetizer. These oysters are topped with crispy breadcrumbs and garlic butter, grilled, and finished with pepper jack cheese and a drizzle of BBQ sauce.


  • 1 Pound unsalted butter

  • 1 Tablespoon Meat Church Holy Gospel BBQ Rub

  • 1 Bunch Green Onion, thinly sliced

  • 2 Clove garlic, minced

  • 12 Oysters

  • 1/4 Cup Italian seasoned breadcrumbs

  • Pinch Pepper Jack Cheese, shredded

  • To Taste Traeger Sweet & Heat BBQ Sauce

  • 1 Bunch Green Onion, thinly sliced


  • 1

    For the compound butter: Allow the butter to soften. Combine butter, garlic, onion, and BBQ Rub thoroughly.
  • 2

    Lay the butter on parchment paper or plastic wrap. Roll it up to form a log and tie each end with butcher’s twine. Place in the freezer for an hour to solidify. You can use this butter on any grilled meats to enhance the flavor. You can also use a high-quality butter to replace the compound butter.
  • 3

    When ready to cook, set the Traeger to 375℉ and preheat, lid closed for 15 minutes.
  • 4

    Shuck the oysters keeping all of the juice in the shell.
  • 5

    Sprinkle the oysters with bread crumbs and place directly on the Traeger. Cook them for 5 minutes. You will be looking for the edge of the oyster to start to curl slightly.
  • 6

    After 5 minutes place a spoonful of butter in the oysters. After the butter melts, add a pinch of pepper jack cheese.
  • 7

    Remove the oysters after 6 minutes on the grill total. Top oysters with a squirt of BBQ sauce and a few chopped onions. Allow to cool for 5 minutes. Enjoy!