Makes 12 oysters. Recipe is by Ralph Sistrunk, Denham Springs.
12 oysters, shucked and on the half shell
12 tbls. butter
1 tbl. freshly squeezed lemon juice
Few drops Tabasco for each oyster
1. Prepare a very hot barbecue grill. Sistrunk says the key to success is to use wet hickory chips on briquettes to give that grilled taste.
2. Arrange oysters in their half shells on a large baking sheet. Top each with 1 tablespoon butter, ¼ teaspoon lemon juice and Tabasco to taste.
3. Place oysters, shell side down, on the grate. Close the lid and grill until edges curl, about 3 to 5 minutes.