Aw, Shucks

Two weeks ago we headed north to New Jersey to visit the ol’ home-front. (Per your emails, those readers who are sick of reading about NJ, can turn the page now.) I’ve been whining to Joe about being homesick for sometime now. So, as we crossed the Delaware line into New Jersey, I expected some feeling of familiarity to wash over me. It didn’t. As I passed the exit for “Shore Points”, I again, expected this wave of emotion. Nothing.

I turned to Joe and much to his delight I declared, “I guess South Carolina is indeed home”. It seems I’ve gotten used to things here in the South. And now that we just passed the one year mark, I guess it is official, we are here to stay!

Now, the twelve hour drive was just too long for me - more so for our hero, Joe, since he drove the whole trip (what a guy!). Despite the fact that I barely survived, our four dozen May River oysters, packed in ice, weathered the trip like champs and we were very excited to share them with our Yankee friends.

After experimenting a few times at home, we were prepared to celebrate a Lowcountry tradition, 800 miles North on our friends brand new (and gorgeous) dining room table. And our friends loved it!
I’d share the pictures, but we paired our oysters with margaritas and the photo journey falls into the T.M.I. – too much information – category. We had fun, let’s leave it at that.

Moving on, if you haven’t tried this tradition yet at home, here’s how you do it:

First, call the Bluffton Oyster Company and place your order – order the selects, not the clusters, they are a little more expensive but well worth it. When you pick up your order, make sure to grab some shucking knives, too. Otherwise, you’ll ruin every butter knife you’ve got.

The cool part is that you can start yourself a big ol’ fire in the backyard (not advisable unless you are a member of the Bluffton FD) or just light the grill, which seems to work just fine for us. You’ll need a bucket of water and a piece of burlap large enough to cover your grill surface.

Soak the burlap in water. Place the oysters on the grill at medium heat and cover them with the burlap. When the burlap dries out, re-hydrate. The oysters should only take 7 – 10 minutes on the grill, they will begin to open naturally due to the steam.

Cover your table with newspaper. Adding cocktail sauce or drawn butter is an option – the oysters can definitely stand on their own!

An interesting tidbit: Although it seems to be hard to find anyone who knows the exact origin of oyster roasts, it is said that perhaps American Indians were the first to roast oysters in the south as early as 4,000 years ago, evidenced by blackened shells found throughout the coastal regions.

I’ve seen conflicting reports regarding the “R factor” – eating oysters only in months with an “R.” I don’t know what the rule is. But, April is running out, so plan your roast soon!

In the words of the great Pat Conroy, “Your one job is to eat as many oysters as you can while they are still steaming off the fire. A lukewarm oyster is a disappointment to the spirit.” Enjoy!