Recipe from Weber's Way to Grill™ by Jamie Purviance

Oysters

• 2 dozen large, fresh oysters
• Lemon wedges
• Hot pepper sauce
• Cocktail sauce

Garlic-Thyme Butter

• ¼ cup (½ stick) unsalted butter, divided
• 1 tablespoon minced garlic
• 2 teaspoons sherry vinegar
• ¼ cup white wine
• 2 teaspoons minced fresh thyme
• ¼ teaspoon kosher salt

Grapefruit-Basil Aioli

• ¼ cup mayonnaise
• 1 tablespoon chopped fresh basil leaves
• 1½ teaspoons finely grated grapefruit zest
• 2 teaspoons fresh grapefruit juice
• 1 teaspoon minced garlic
• ¼ teaspoon kosher salt

Asian Butter Sauce

• 1 tablespoon toasted sesame oil
• 2 teaspoons peeled, minced fresh ginger
• 2 tablespoons oyster sauce
• 1 teaspoon soy sauce
• ¼ teaspoon ground mustard
• ¼ cup (½ stick) unsalted butter, cut into small chunks

Gorgonzola-Tomato Sauce

• 1 tablespoon unsalted butter
• 1 tablespoon minced shallot
• 1 teaspoon minced garlic
• ½ cup vegetable juice
• 2 teaspoons prepared horseradish
• ½ teaspoon kosher salt
• ¼ cup crumbled Gorgonzola cheese

1. For the Oysters: Grip each oyster, flat side up, in a folded kitchen towel. Find the small opening between the shells near the hinge and pry it open with an oyster knife. Try not to spill the delicious juices, known as the “oyster liquor,” in the bottom shell. Cut the oyster meat loose from the top shell and then loosen the oyster from the bottom shell by running the oyster knife carefully underneath the body. Discard the top, flatter shell, keeping the oyster and juices in the bottom, deeper shell.

   Prepare the grill for direct cooking over high heat (450° to 550°F).

   Spoon some of your favorite dipping sauce on top of each oyster (recipes follow).

   Brush the cooking grates clean. Grill the oysters, shell sides down, over direct high heat, with the lid closed as much as possible, until the oyster juices start to bubble and the edges curl, 2 to 4 minutes. Using tongs, carefully remove the oysters from the grill. Serve with lemon wedges, hot sauce, cocktail sauce, and your favorite dipping sauce.

2. For the Garlic-Thyme Butter: In a small skillet over medium heat, melt 1 tablespoon of the butter and sauté the garlic until it starts to brown, about 2 minutes. Add the vinegar and wine and simmer until the sauce reduces by half, about 2 minutes. Remove from the heat, whisk in the remaining butter, and stir in the thyme and salt.

3. For the Grapefruit-Basil Aioli: In a small bowl combine the ingredients and mix thoroughly.

4. For the Asian Butter Sauce: In a small skillet over medium heat, combine the oil and ginger and heat until the oil begins to foam. Remove from the heat; stir in the oyster sauce, soy sauce, and mustard. Whisk in the butter a few chunks at a time until completely incorporated.

5. For the Gorgonzola-Tomato Sauce: In a small saucepan over medium heat, melt the butter and sauté the shallot and garlic for about 2 minutes. Add the vegetable juice, horseradish, and salt. Bring the sauce to a simmer and then remove it from the heat. After you’ve added the sauce to the oysters, sprinkle the cheese on top, and then grill.