How To Host The Perfect Roast

Begin with a bushel basket of oysters. A 10 quart bucket won't be quite enough for 6 or 8 people. Wash the oysters well to remove any mud.  

Now get the fire started. If some oak wood can be found, use that after you get the fire going. Oak makes grand hot coals without much smoke.

You will also need a rack to put the oysters on to cook. An iron grill about 2-1/2 feet by 5 feet, or a piece of sheet iron with some holes drilled in it will work fine. The frill should be fine enough in mesh so that the oysters won't fall through. Put the oysters in layers on the frill, not to thick, and place over the coals. Put some bricks at the corners to hold the grill up over the coals. Sometimes when the oysters start getting done the shells will start popping so look out for flying pieces of shell. When the mouths are well open, that is, when there is a crack in the shells, they are done.

There is another method of roasting oysters in which they are steamed. After they are on the rack, cover them with a wet bag. A burlap feed sack is the kind generally used. Wet the bag thoroughly and place it over the oysters. If the bag is kept wet it won't catch on fire and burn. That is, if there is just a good bed of coals and not too big a blaze.

The oysters are done now, so lets get them off the fire. Lift the rack off, holding it with heavy folds of paper, or cloth, and empty the oysters onto a table. Careful! They are plenty hot. Use some heavy duty gloves and your Charleston Shucker to open the oysters.

Also have on hand some Saltine crackers, cocktail sauce, drawn butter, extra hot sauce for the adventurous and some ice cold beer!