There's no better way to usher in the fall than with an oyster roast. South Carolina oyster farmer and founder of Lowcountry Oyster Company (LowCo.), Trey McMillan, is sharing his tips and tricks on hosting the best oyster roast – even if you don’t live near the coast (you can learn more about LowCo. by listening to Holy City Sinner Radio's interview with McMillan from earlier this year).
Where do I get the oysters for my oyster roast?
LowCo. makes hosting your very own oyster roast simple by ensuring the freshest oysters are delivered to your doorstep within 24-48 hours of being pulled from the waters of the ACE Basin, so you can enjoy delicious shellfish from anywhere in the United States.
Shipped with overnight delivery, you won’t find oysters this fresh in most restaurants. Order LowCo.’s signature bivalves, Lowcountry Cups, in quantities of 50 ($120) or 100 ($165), plus enjoy free shipping with every shellfish order. These cocktail-sized oysters, or “cups,” have a high salinity and savory finish and are ideal for enjoying on the half-shell or steamed!
How many oysters should I get?
McMillan recommends one bushel (50 oysters) for every five people.
How should I prepare the shucking table?
You’ll want to set up your table with shucking knives, gloves, plenty of paper towels and a bucket or trash can to dispose of shells.
How do I roast the oysters?
Typically, an oyster roast involves cooking oysters over a fire. You can use a fire pit with a grate over the flames, or a piece of sheet metal and cinderblocks. Build a fire proportionate to the size of your cooking surface, and allow the metal to preheat before adding your oysters. When water sizzles on the sheet metal, you’re ready to cook.
Add your oysters in a single layer on your sheet metal, and cover them with soaking wet burlap. This creates the steam that will cook your oysters. Allow oysters to steam for six to ten minutes, until most oysters have started to open ¼ to ½ of an inch. Oysters will be hot, so use a clean shovel to transfer them to your table, where guests can start shucking!
How do I eat the oysters once they’re steamed?
Slide your oyster knife into the oyster’s opening and twist to pry the shells apart. Gloves will help protect your hands from the shell’s sharp edges and heat as they come off the fire. Use the knife to detach the oyster meat from the shell, and enjoy. Don’t forget your hot sauce, lemon wedges and LowCo. BBQ Mignonette, too!
