Use a grill grid or wire cooling rack over your grill to keep oysters from falling through. From “A Great American Cook,” by Jonathan Waxman.
Ingredients
Kosher salt, for serving the oysters
2 oysters per person
1 tablespoon unsalted butter per person
1/2 teaspoon cracked black peppercorns per person
Directions
Prepare a medium-hot fire in a grill. Spread a 1/2-inch layer of salt on a serving platter.
Clean the oysters, scrubbing them with a stiff brush, and rinse well. Melt the butter in a small saucepan and cook until golden brown. Stir in the pepper. Keep warm.
Lay a grid over the grill’s cooking grate. Place the oysters on the grid and cook them just until they pop open. Pull off the top shells and nestle the oysters on the bed of salt. Spoon a generous teaspoon of the black pepper butter onto each hot oyster and serve immediately.
