How to Make BBQ Oysters with Matt Pittman's Recipe

This BBQ oyster recipe by Matt Pittman features shucked oysters topped with seasoned breadcrumbs and a flavorful compound butter made with garlic, green onions, and Meat Church rub. The oysters are grilled, then finished with pepper jack cheese and Traeger's Sweet & Heat BBQ sauce.

Ingredients:

• Compound Butter:
  • 1 lb unsalted butter, softened
  • 1 tbsp Meat Church The Gospel All-Purpose Rub or Meat Church Honey Hog BBQ Rub
  • 1 bunch green onions, chopped
  • 2 cloves garlic, minced
• Oysters:
  • 12 oysters
  • 1/4 cup seasoned breadcrumbs
  • 8 oz shredded pepper jack cheese
  • Traeger Sweet & Heat BBQ Sauce
  • 1/2 bunch green onions, minced

Instructions:

1. Preheat Grill:
   • Set Traeger temperature to 375°F and preheat with the lid closed for 15 minutes.
2. Prepare Compound Butter:
   • Combine butter, garlic, onion, and Meat Church Rub.
   • Roll butter into a log using parchment paper or plastic wrap, secure ends with butcher’s twine, and freeze for an hour.
3. Shuck Oysters:
   • Keep the juice in the shell.
   • Sprinkle oysters with breadcrumbs and place directly on the grill for 5 minutes, until the edges start to curl.
4. Grill Oysters:
   • Add a spoonful of compound butter to each oyster.
   • After the butter melts, add a pinch of pepper jack cheese.
5. Finish and Serve:
   • Remove oysters from the grill after 6 minutes.
   • Top with Traeger Sweet & Heat BBQ Sauce and chopped green onions.
   • Allow to cool for 5 minutes before serving.