Pacific oysters are larger than the East coast varieties and they are not as sweet and briny. It is definitely the fashion to barbecue them and you can visit places on the coast such as Hog Island Oysters where they sell you the oysters, give you the barbecue and you do your own. The barbecued oysters we had at Nick's were the best along the coast. You can have them shucked ahead of time by the fishmonger if you are cooking them the same day.

Garlic Parsley Butter:

¼ cup butter, softened

½ teaspoon finely chopped garlic

2 tablespoons chopped Italian parsley

Pinch salt

Oysters:

24 fresh large oysters, shucked and left on the half shell

¼ cup barbecue sauce of choice

Preheat barbecue to high.

Mix together butter, garlic, parsley and salt in a small bowl.

Place oysters in their half shell on grill. Cook with lid open for 4 minutes or until juices in the oyster shells just begin to bubble. Spoon a ½ teaspoon Garlic Parsley Butter and ½ teaspoon barbecue sauce onto each oyster and continue to grill until butter and sauce begin to bubble about 1 more minute. Serve immediately. Serves 4