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Most coastal cities are known for their great oysters, and Florida is certainly no exception. So the next time you're at a Miami Dolphins or Tampa Bay Buccaneers tailgate, whip together this boozy spin on grilled oysters—they're ready in ten minutes or less, and guaranteed to be a crowd-pleaser.

Recipe and photo courtesy of Char-Broil.

Makes 4 Servings
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2 dozen oysters, unshucked
3 Tbsp butter
3 oz Ardbeg 10-year-old Scotch whisky
Crumbled bleu cheese
2 Tbsp tarragon, chopped
Salt and pepper, to taste
How to make it 

Pre-heat the grill to 400-450 degrees Farenheit. 

Meanwhile in a separate pan, brown the butter, but be careful not to let it bubble over in the pan. Once the butter is browned, add the whisky. Add a bit of tarragon, salt, and pepper, to taste.

Place the unshucked oysters on the grill and close the lid until the oysters start to open up a bit.

As the oysters start to open, take them off the grill and open them with a sturdy knife. Remove the flat half of the shell and place them back on the grill, oyster up, away from direct heat.

Add a few drops of the whisky and butter mixture to each oyster, to taste. Top each with some of the crumbled bleu cheese.

Close the grill lid for about 5 minutes, maintaining heat at 400-450 degrees Farenheit.