For the Oysters: Grip each oyster, flat side up, in a folded kitchen towel. Find the small opening between the shells near the hinge and pry it open with an oyster knife. Try not to spill the delicious juices, known as the “oyster liquor,” in the bottom shell. Cut the oyster meat loose from the top shell and then loosen the oyster from the bottom shell by running the oyster knife carefully underneath the body. Discard the top, flatter shell, keeping the oyster and juices in the bottom, deeper shell.
Prepare the grill for direct cooking over high heat (230° to 290°C).
Make one (or all) of the dipping sauces (recipes follow). Spoon about 1 teaspoon of your chosen sauce on top of each oyster.
Brush the cooking grates clean. Grill the oysters, shell sides down, over direct high heat, with the lid closed as much as possible, until the oyster juices start to bubble and the edges curl, 2 to 4 minutes. Using tongs, carefully remove the oysters from the grill. Serve with lemon wedges, hot sauce, cocktail sauce, and the remaining dipping sauce(s).
For the Oysters: Grip each oyster, flat side up, in a folded kitchen towel. Find the small opening between the shells near the hinge and pry it open with an oyster knife. Try not to spill the delicious juices, known as the “oyster liquor,” in the bottom shell. Cut the oyster meat loose from the top shell and then loosen the oyster from the bottom shell by running the oyster knife carefully underneath the body. Discard the top, flatter shell, keeping the oyster and juices in the bottom, deeper shell.
Prepare the grill for cooking over high heat (260°C).
Make one (or all) of the dipping sauces (recipes follow). Spoon about 1 teaspoon of your chosen sauce on top of each oyster.
Brush the cooking grates clean. Grill the oysters, shell sides down, over high heat, with the lid closed as much as possible, until the oyster juices start to bubble and the edges curl, 2 to 4 minutes. Using tongs, carefully remove the oysters from the grill. Serve with lemon wedges, hot sauce, cocktail sauce, and the remaining dipping sauce(s).
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For the Garlic-Thyme Butter: In a small skillet over medium heat on the stove, melt 1 tablespoon of the butter and sauté the garlic until it starts to brown, about 2 minutes. Add the vinegar and wine and simmer until the sauce reduces by half, about 2 minutes. Remove from the heat, whisk in the remaining butter, and stir in the thyme and salt.
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For the Grapefruit-Basil Aioli: In a small bowl combine the ingredients and mix thoroughly.
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For the Asian Butter Sauce: In a small skillet over medium heat on the stove, combine the oil and ginger and heat until the oil begins to foam. Remove from the heat; stir in the oyster sauce, soy sauce, and mustard. Whisk in the butter a few chunks at a time until completely incorporated.
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For the Gorgonzola-Tomato Sauce: In a small saucepan over medium heat on the stove, melt the butter and sauté the shallot and garlic for about 2 minutes. Add the vegetable juice, horseradish, and salt. Bring the sauce to a simmer and then remove it from the heat. After you’ve added the sauce to the oysters, sprinkle the cheese on top, and then grill.
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