The meaty bivalve's celestial reputation has skyrocketed and these marine crustaceans are experiencing a renaissance. North America is cultivating oysters along the Pacific and Atlantic shores and the Gulf of Mexico in unprecedented quantities. Easy to sustainably grow and harvest, nutritious and delicious, it is no wonder they are making a welcome comeback. Tournant, a Portland, Oregon based farm-to-table and tide-to-table company shared this buttery chile de árbol oyster recipe in hopes of converting a few bivalve lovers and sharing the joys of "food, fire, nature, and togetherness" on the OFYR. 
cuisine American
difficulty Simple
season Year Round
serves 4


  • 1 dozen oysters, shucked on the halfshell
  • 1/2 cup unsalted butter
  • 2 cloves garlic, minced
  • 1 chile de árbol, crumbled
  • 1 tablespoon Kitchen Garden Farms
  • Organic Hot Sauce
  • Sea salt, to taste


  1. Heat a Staub Mini Cocotte on the outer ring of the OFYR wood-burning grill.
  2. Add 1 tablespoon of the butter and melt until foaming then add the chili crisp or  garlic, chile de árbol, and hot sauce. Cook until fragrant.
  3. Add the remaining butter, stirring occasionally until melted and combined, adding more chile de árbol crisp as desired. Season with the salt to taste (go easy, the oyster brine contributes salinity).
  4. Place the shucked oysters in their shells over the high heat on the grill grate of the OFYR grill. Grill oysters until the juices begin to steam and the edges begin to curl.
  5. Drizzle generously with the chile de árbol butter and cook until the the butter is bubbling and the oysters are frim and cooked.
  6. Serve immediately on the halfshell on a platter, hot off the grill.