Low Country Steamed Carolina Cup Oysters with Melted Butter
This recipe is courtesy of Donald Barickman, a longtime chef and backyard barbecuer who knows that simply smoked oysters are best served melted butter, cocktail sauce, and lemon wedges.
- Servings: 10
Source: Martha Stewart Living, November 2002
- Seasoned oak or hickory chips, for fire
- Bricks, large stones, or cinder blocks, to support sheet metal
- 1 piece sheet metal (at least 3 by 3 feet and 3/16 inch thick)
- 30 to 40 pounds oysters, rinsed
- 3 to 4 large burlap sacks, soaked in water
- 1 pound butter, melted
- 2 cups cocktail sauce
- 3 to 4 lemons, cut into wedges
Build a hot fire with wood chips. Stack stones or bricks around fire so that the sheet metal sits securely on top.
Once metal is very hot, place oysters on top, and cover completely with wet burlap. Steam until shells begin to open, checking frequently, 12 to 18 minutes.
Shovel oysters onto a serving platter, discarding any that do not open, and serve immediately with melted butter, cocktail sauce, and lemon wedges.