It’s that time of year, when oyster roasts seem to pop up every weekend, or couples decide to have one for their rehearsal dinner or day of parties. So, here is a great play by play from Garden and Gun on how to throw the perfect Lowcountry oyster roast.

(our bride at her rehearsal dinner in Savannah’s Forsyth Park photographed by Liz Banfield)

“We asked Ben Moise, a G&G contributor and South Carolina native with more than 30 years in the oyster roasting business, for his tips on cooking up our favorite bivalves.

THE BASICS

Fresh oysters (one South Carolina bushel or one 40 lb. box of Gulf singles per five people)
An outdoor table with overhead light (two saw horses and a piece of ½-inch thick plywood work just fine)
Oyster gloves (Moise prefers these)
Oyster knives (have enough knives on hand for the number of people that can stand around your oyster table)
Cocktail and hot sauce
Saltines
Paper towels
Plenty of cold beer and chilled, crisp white wine

TRADITIONAL WOOD-FIRED METHOD

Supplies:
Split-oak logs
Sheet of steel (2’x2’ or 3’x3’ and no less than 1/4″ thick)
Split burlap bags
Bucket of water
Square-edge shovel

Setting up the fire:
In the ground, dig a shallow hole (depression) deep enough to permit a good stack of wood under the steel sheet. TIP: Check the prevailing wind to make sure the smoke won’t blow toward your guests. Soak your burlap bags in a bucket of water. Stack the split oak logs, along with kindling, in the hole ready to be lit. Surround the edges of the hole with vertically turned cinder blocks to provide a base for the steel sheet.

Light the fire and place the steel on top of the cinder blocks. TIP: As soon as a few drops of water sizzle on the sheet of steel, you’re ready to go. Add the oysters and cover with a thick layer of wet burlap. After 8-9 minutes (keep checking to see if the oysters are beginning to open) pull the burlap off and get it soaking for your next batch.

Using the shovel, transfer the hot oysters to the table.”