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BBQ Oysters by Matt Pittman

Difficulty 3/5
Prep time 10 mins

Cook time 6 mins
Serves 4-6

Hardwood Apple

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.


BBQ Oysters

12 oysters, shucked

1 bunch green onions, chopped

8 oz shredded pepper jack cheese

1/4 cup seasoned bread crumbs

Compound Butter

1 lb butter, unsalted

1 tbsp Meat Church The Gospel or Honey Hog BBQ Rub

1/2 bunch green onions, minced

2 cloves garlic, minced


When ready to cook, start the Traeger according to grill instructions. Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.

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

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.

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

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.

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

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, then enjoy!

This recipe was provided by Pro Team member Matt Pittman. Check out more of his recipes and products on his Meat Church website.

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