How To Host A Lowcountry Oyster Roast

Charleston is known for many things – its grace, beauty and charm; its historical significance; its well-mannered residents. But the South Carolina Lowcountry is also known for its delicious, fresh seafood, and one of our favorite pastimes is inviting family, friends and neighbors over to enjoy an authentic Lowcountry Oyster Roast.

To host your own oyster roast, here’s what you need:

• A couple of bushels of oysters, depending on the number of guests. (Keep this in mind – 1 bushel will feed close to 10 people)
• A Grill Rack (about 2 ½ feet by 5 feet) to fit over a gas burner or wood fire
• An outdoor gas burner or wood fire
• A sawhorse and a piece of plywood with a hole cut from the middle (this will be your table)
• A number of trash cans, one to go under each “plywood table” to capture the oyster shells and a few extra cans for other trash
• Oyster Knives & Gloves
• Saltine Crackers & Condiments – hot sauce, horseradish, melted butter, ketchup
• Extras – outdoor heaters if necessary; cold beer and drinks, including vodka for “oyster shooters”; other food items for people who don’t eat oysters

Oysters can be purchased through local seafood stores. Try to keep them as fresh as possible. It’s best to purchase them on the day before or even the day of your roast. Check the oysters to make sure they are alive – if their shells are already open, then it’s likely they are dead. If the oyster is dead then throw it out.

Place a wet towel over the container of oysters and keep them somewhere cool (in a refrigerator if there’s room) until you are ready to roast them.

Get your gas burner or fire pit going. Pile the oysters on the grill rack and place it over the heat. If you need to, use bricks or rocks to secure the rack. Don’t pile the oysters too high – cook them in batches if necessary.

You can also try steaming the oysters by placing a wet burlap feed sack over them. Make sure you keep the bag wet so that it won’t burn.

Regardless of the method you decide to use, the oysters shouldn’t take too long to cook. Once the shells have started to open, they are ready to eat. Make sure your guests don’t try to open any of the oysters that didn’t open on their own. If they remain closed, it means they are bad and not meant to be eaten. Transfer the oysters from the fire into a bucket to cool for a few minutes then pour them onto the plywood table.

Use the oyster knives to shuck the open oysters. Place the oyster on a saltine cracker, add some hot sauce or butter and enjoy!

* Keep in mind that local oysters are best eaten during the cooler months, mainly between September and April.

HAPPY ROASTING!

* Not interested in hosting your own oyster roast? Then get your tickets now for the Daniel Island Property Owner’s Association’s Annual Oyster Roast on Saturday, February 20. Click HERE for more information.