Smoked Oysters with Spicy Miso Butter is a great grilling recipe for easy entertaining by Major League Baseball team, the Seattle Mariners!
These oysters on the shell are full of flavor! And freshness with a simple, make-ahead compound butter, lime juice, and scallions. Kingsford partnered with Major League Baseball to create a unique cookbook with 30 charcoal grilling recipes. Each one made to represent famous MLB food-fare from all 30 teams. Read on to find out how to score your FREE copy from Kingsford® Original Charcoal and Kroger!
Spicy summer grilling recipe
This post has been sponsored by Kingsford®. All thoughts and opinions are my own.
Since 1920, Kingsford Charcoal has been the gold standard of grilling—giving BBQ lovers that classic smoky wood-fired flavor we all crave.
You know how just one neighbor lighting a BBQ makes us all either… 1. Run out to start our own BBQs? Or 2. Close the windows as fast as possible and vow not to step outside for the next 4 hours? Honestly! It should be illegal to fire up a charcoal BBQ in the close proximity of others unless they plan on cooking enough to share. Amirite? Fire up the grill and invite friends over instead of hibernating inside all grilling season. Just make sure to always have Kingsford Charcoal on hand!
Plus grilling season and baseball season start around the same time. So there’s always a game on and a reason to have friends over. And with this free cookbook from Kingsford, there’s no shortage of fun food ideas! Check out the Kingsford Major League Baseball recipe book then head to your local Fred Meyer or Kroger store to save on Kingsford Charcoal and pick up everything you need to grill up all 30 delicious regional recipes.
Simply fresh oysters, compound butter and toppings. The butter is a simple mixture of umami-rich white miso paste, lime juice and sriracha hot sauce. After it’s melted onto the smoked oysters and topped with sliced scallion and togarashi, it really knocks it out of the park!
- Fresh live oysters
- Spicy Miso Butter – room temperature butter, white miso and sriracha mixed together and rolled into a log this compound butter can be stored refrigerated for up to a month and frozen for up to 6 months. Simple compound butters can really elevate any dish—especially smoked and grilled foods. This Spicy Miso Butter is amazing on grilled seafood, bread, asparagus, corn on the cob and so much more!
- Shichimi Togarashi seasoning – a common Japanese condiment, togarashi seasoning has a bright ctirusy flavor with spice, ginger and sesame among other things. Having trouble findiing togarashi? Substitute your favorite all-purpose seasoning, make your own togarashi, or simply sprinkle red chile flakes over top.
Step by step instructions
- Start with the freshest live oysters you can find. Check to see if the oysters are alive by confirming that shells are tightly closed; discard any that are not tightly closed. Scrub oysters with a stiff brush under running water. Rinse well and refrigerate until ready to grill. Shuck and loosen oysters from bottom shell when ready to serve.
- Prepare Spicy Miso Compound Butter stirring together room temperature butter with white miso, sriracha and black pepper.
- Heat charcoal grill until coals are hot.
- Place shucked oysters directly over coals with their deeply curved half shells facing upward; grill for approximately 3 minutes. Top each oyster with approximately ½ teaspoon of butter, using a bit more for larger oysters and a bit less for smaller ones.
- Place oysters back on grill for an additional 3 minutes to continue smoking until butter is melted.
- Serve topped with a squeeze of lime, togarashi seasoning and sliced scallions.
- 24 fresh oysters live
- 6 tablespoons salted butter ¾ stick, at room temperature
- 2 tablespoons white miso
- 1 to 2 tablespoons Sriracha more if you like it spicy
- 1 small lime 1 tablespoon of juice and wedges for serving
- ⅛ teaspoon ground black pepper
- 1 bunch scallions thinly sliced on a slight diagonal
- Togarashi seasoning to taste
- Check to see if the oysters are alive by confirming that shells are tightly closed; discard any that are not tightly closed. Scrub oysters with a stiff brush under running water. Rinse well and refrigerate until ready to grill.
- In a small bowl, beat together the softened butter, miso, Sriracha and lime juice with a spoon. Add a few grinds of black pepper and set aside in the fridge.
- Build a charcoal fire for direct grilling using Kingsford® Original Charcoal and preheat to 450 degrees Fahrenheit. Pry oyster shells apart with an oyster knife. Discard the top shell and loosen the oyster meat with the tip of the oyster knife. Leave the oysters in the bottom shells and place oysters directly over coals with their deeply curved half shells facing upward; grill for approximately 3 minutes. Top each oyster with approximately ½ teaspoon of butter, using a bit more for larger oysters and a bit less for smaller ones. Place oysters back on grill for an additional 3 minutes.
- Serve in the half shell with the scallions scattered over the top and a sprinkled with few good pinches of togarashi. Serve with lime wedges.