New Orleans Grilled Oysters

8 ounces unsalted butter, softened

2 tablespoons garlic, minced

1 teaspoon black pepper

Pinch of fresh oregano

18 shucked oysters on half shell

1 ounce Parmesan cheese, grated

1 ounce Romano cheese, grated

2 teaspoons flat leaf parsley, chopped

1. Insert charcoal insert and fill halfway with lump charcoal.
2. Pre-heat Cuisinart Woodcreek 4-in-1 Pellet Grill to SEAR.
3. In a medium bowl, mix butter garlic, pepper, and oregano.
4. Once the charcoal is ready, place oysters over hot coals.
5. Using a large spoon or small ladle, pour enough of the seasoned butter mixture directly into the oyster shells.
6. Some of the mixture might overflow causing flare-ups.
7. Oysters cook in about 5 minutes; the oysters will puff up and get curly on their side.
8. Top with cheeses and parsley and cook until starting to bubble.
9. Using tongs and remove oysters and place them on a platter.
10. Serve immediately with grilled bread and lots of napkins.