Best 8 Bbq Salami Oysters Recipes

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Bbq salami oysters are a delicious and unique appetizer that is perfect for any occasion. This dish combines the smoky flavor of barbecue sauce with the salty, briny taste of oysters, all wrapped up in a crispy salami shell. The result is a flavor explosion that is sure to please everyone. Whether you're hosting a party or just looking for a quick and easy snack, bbq salami oysters are sure to be a hit.

Check out the recipes below so you can choose the best recipe for yourself!

BBQ SALAMI OYSTERS



BBQ Salami Oysters image

A little bit like Oysters Kilpatrick with salami instead of bacon. Use your favorite variety of salami.

Provided by Peter J

Categories     Australian

Time 7m

Yield 6 serving(s)

Number Of Ingredients 3

6 medium oysters, shucked in half-shelf
40 g salami (2 thick slices)
1 tablespoon Worcestershire sauce

Steps:

  • Dice salami into cubes and place equal amounts over each oyster.
  • Place half a teaspoon of worcestershire over each oyster.
  • Barbecue over medium grill until oysters begin to curl.

Nutrition Facts : Calories 59.6, Fat 2.6, SaturatedFat 0.9, Cholesterol 29.7, Sodium 156.8, Carbohydrate 3.1, Sugar 0.4, Protein 5.6

OYSTERS ROCKEFELLER



Oysters Rockefeller image

Provided by Nancy Fuller

Categories     appetizer

Time 30m

Yield 24 oysters

Number Of Ingredients 12

5 tablespoons unsalted butter
2 tablespoons olive oil
2 cloves garlic, minced
1 shallot, minced
3 cups thawed and drained frozen chopped spinach
1/2 cup grated Parmesan
1/2 cup anise-flavored liqueur
1/2 cup panko breadcrumbs
1 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 dozen oysters, on the half shell
Lemon wedges, for serving

Steps:

  • Preheat the oven to 450 degrees F. Prepare a baking dish with a generous layer of rock salt.
  • Set a large skillet over medium heat, add the butter and let it melt. Add the olive oil, garlic and shallots and saute until fragrant, about 2 minutes. Add the chopped spinach and toss with the garlic and shallots. Add the Parmesan, anise-flavored liqueur, breadcrumbs and cayenne pepper. Season with salt and pepper and cook for another 3 minutes.
  • Spoon about a tablespoon of the spinach mixture onto each oyster and nestle the oysters into the rock salt. Bake until the topping is crisp and brown, about 10 minutes. Serve with lemon wedges.

FIRE ROASTED OYSTERS



Fire Roasted Oysters image

Provided by Next Iron Chef All Star: Beau MacMillan

Categories     appetizer

Time 40m

Yield 12 oysters

Number Of Ingredients 20

1/2 ounce hijiki seaweed
2 teaspoons olive oil
2 teaspoons minced garlic
1 teaspoon minced ginger
1 teaspoon diced jalapeno
1 shallot, chopped
2 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon rice wine vinegar
1 cup mayonnaise
1 to 2 tablespoons sesame oil
1 cup sliced lap cheong (Chinese sausage)
4 tablespoons olive oil
4 cloves garlic, chopped
1 shallot, chopped
8 ounces fresh spinach
Salt and freshly ground black pepper
12 oysters
Mizuna, for serving
Lemon wedges, for serving

Steps:

  • For the sesame aioli: Soak the hijiki in warm water for 5 minutes. Drain, chop and set aside.
  • Heat the olive oil in a small skillet over medium heat. Add the garlic, ginger, jalapeno, and shallots to the oil and saute until they soften, about 45 seconds. Make sure you don't brown the ingredients. Next, add the soy sauce, mirin and rice wine vinegar. Turn the heat up to a boil, and reduce by half, about 1 minute. Remove from the heat.
  • In a bowl, add the mayonnaise, hijiki and the reduced soy sauce mixture. Stir until combined. Then, slowly add the sesame oil while stirring. Yield: 1 1/2 cups.
  • For the oysters: Heat the lap cheong in a saute pan over medium heat until it is slightly rendered, about 1 minute. Remove the lap cheong from the pan and dice.
  • Next, add the olive oil, garlic and shallots to the saute pan and cook over medium heat until they're nice and toasty, about 1 minute. Make sure you don't brown the garlic and shallots. Then add the spinach and cook until it is lightly wilted. Remove the spinach from the heat and allow to cool. Finish with salt and pepper to taste.
  • Preheat a grill to medium heat.
  • Wash, scrub and shuck your oysters. Remove the oysters from the shells and fill the shells with sauteed spinach. Place the oysters on top of the spinach. Then top each of the oysters with more sauteed spinach, some sesame aioli and lap cheong.
  • Put the oysters on the grill, close the lid and within 5 minutes they will be ready to eat.
  • To plate, place some salad on a platter, such as mizuna, a Chinese lettuce. Then, set the 12 oysters on top of the salad and garnish with lemon wedges.

OYSTERS WITH SAUSAGE



Oysters With Sausage image

Provided by Mark Bittman

Categories     dinner, easy, quick, main course

Time 15m

Number Of Ingredients 3

1 coil of thin sausage, about 1 pound
24 oysters, shucked
Lemon wedges

Steps:

  • Cook the sausage in a skillet until nicely browned on both sides. Arrange in the center of a platter with the oysters around it. Serve with lemon wedges.

Nutrition Facts : @context http, Calories 168, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 5 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 227 milligrams, Sugar 0 grams, TransFat 0 grams

BAKED SALAMI



Baked Salami image

I found this recipe years ago. My first thought was that it was strange, but decided to keep it anyway. I have made this many times since and it is one of the first appetizers to go! It is simple enough for football parties or nice enough for cocktail parties. Be careful when you slice the salami so that all the slices are on the same side. The salami has a tendency to twist! Serve with crackers.

Provided by Kathy Bezemes Walstrom

Categories     Appetizers and Snacks     Meat and Poultry

Time 1h55m

Yield 50

Number Of Ingredients 3

1 (2 pound) whole salami, casing removed
1 cup brown sugar
1 (16 ounce) bottle prepared barbecue sauce

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line a baking dish with aluminum foil.
  • Partially slice the salami into 1/4-inch thick slices, making sure the cuts do not go all the way through. Place the salami into the prepared baking dish, and bake for 1 hour. Drain off the grease.
  • Mix the barbecue sauce and brown sugar together in a bowl, stirring until the sugar is dissolved. Pour about 2 cups of the sauce over the salami, and retain the rest for basting. Return the salami to the oven and bake for 45 minutes more, basting occasionally with the reserved sauce. Serve on a platter with a knife so guests can cut their own slices.

Nutrition Facts : Calories 100.3 calories, Carbohydrate 8.3 g, Cholesterol 18.2 mg, Fat 5.5 g, Fiber 0.1 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 467.9 mg, Sugar 6.6 g

BARBECUED OYSTERS



Barbecued Oysters image

Perhaps nothing so perfectly captures the sweet, salty essence of the sea as an oyster on the half shell. The Hog Island Oyster Company in Marshall, California, harvests some of the most delicious oysters in the United States. Michael Watchorn, shares one of his favorite recipes.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 12

Number Of Ingredients 5

Hot rock salt, for serving platter
12 Hog Island oysters
1/4 cup Zinfandel Barbecue Sauce
1/4 cup Pinot Gris Compound Butter
Lemon wedges, for serving

Steps:

  • Preheat a gas grill to high. Place rock salt in a saucepan, and place on grill until heated through.
  • Place oysters curved side down on grill. Cook until beginning to open, about 6 minutes. Using tongs, remove from grill and remove top shell.
  • Divide the barbecue sauce between 6 of the oysters. Divide the compound butter between remaining 6 oysters. Return to grill until heated through, and butter is melted.
  • Spread rock salt onto a serving platter. Arrange oysters on salt. Garnish with lemon wedges. Serve immediately.

BBQ OYSTERS AND OLIVES



BBQ Oysters and Olives image

Nice and different way to prepare freshly shucked oysters on the BBQ. The quantities below are what I used but just do it to taste depending on the size of the oysters and olives. It might be stating the obvious but you will need to be an oyster / olive lover to enjoy this.

Provided by Peter J

Categories     Australian

Time 20m

Yield 6 oysters, 2 serving(s)

Number Of Ingredients 4

6 oysters, shucked with lower half of shell retained
12 green olives, pitted (stuffed ones are fine)
6 teaspoons mozzarella cheese, shredded
1/4 teaspoon ground black pepper

Steps:

  • Finely cut each olive into four slices and layer eight pieces over each oyster in the shell.
  • Top with a teaspoon (or to taste / fill shell) of shredded mozzarella.
  • Grind black pepper over the top to taste.
  • Place over medium heat on BBQ grill plate and cook until cheese has melted and starts to bubble.
  • Reduce heat and let it simmer around five minutes.
  • Place on plate and let them sit a few minutes before serving.

Nutrition Facts : Calories 166.4, Fat 7.5, SaturatedFat 2, Cholesterol 80.5, Sodium 454.4, Carbohydrate 8.4, Fiber 0.6, Sugar 0.2, Protein 15.9

BARBECUED OYSTERS WITH GARLIC, PAPRIKA & PARMESAN BUTTER



Barbecued oysters with garlic, paprika & Parmesan butter image

Pep up your barbecue with these wonderfully meaty molluscs, bubbling in a smoky spiced garlic butter. Use large green-shelled mussels instead, if you like

Provided by Rosie Birkett

Categories     Snack, Starter

Time 40m

Number Of Ingredients 10

12 rock oysters
chunks of bread , to serve (optional)
60g butter , at room temperature
1 tsp parsley leaves
50g parmesan , grated
2 garlic cloves , crushed
1 tbsp lemon juice
1 tsp cayenne pepper
2 tsp smoked paprika
1 tsp onion powder

Steps:

  • In a small bowl, beat the butter until it's completely soft, then add the remaining ingredients. Lay a piece of cling film out on a clean work surface. Spoon the butter into the centre, then roll up tightly into a sausage shape. Keep in the fridge until ready to use. Will keep for a week in the fridge or up to 3 months in the freezer.
  • Light the barbecue and let it burn until the coals are glowing whitehot. Now shuck your oysters. Fold a tea towel into a strip and lie it on a firmly positioned chopping board (held in place underneath by some damp kitchen towel). Put the oysters on the towel, curved-side down, and wrap the tea towel over to sandwich it. Use a strong knife, preferably a shucking knife, to firmly pierce the hinge of the oyster, then turn it to open the oyster until you hear it pop. Work the knife around the edge of the shell, being careful not to cut into the oyster, until you can remove the lid. Disconnect the oyster from its shell on the bottom so it slides out easily.
  • Slice a round of the butter on top of each oyster and put on the barbecue, grilling for 6 mins or until bubbling. Serve with some chunks of bread to mop up the juices, if you like.

Nutrition Facts : Calories 196 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

Tips:

  • Choose fresh, high-quality oysters: Look for oysters that are plump and have tightly closed shells. Avoid any oysters with cracked or damaged shells.
  • Prepare the oysters properly: Before cooking, scrub the oysters clean with a stiff brush to remove any dirt or debris. Then, carefully shuck the oysters, taking care not to spill any of the oyster liquor.
  • Use a hot grill: The key to perfectly cooked BBQ salami oysters is to use a hot grill. This will help to sear the oysters and prevent them from becoming overcooked.
  • Cook the oysters quickly: Oysters only need to be cooked for a few minutes per side. Overcooking will make them tough and rubbery.
  • Baste the oysters with butter: Basting the oysters with butter while they are cooking will help to keep them moist and flavorful.
  • Serve the oysters immediately: BBQ salami oysters are best served immediately after they are cooked. They can be served with a variety of dipping sauces, such as cocktail sauce, tartar sauce, or remoulade.

Conclusion:

BBQ salami oysters are a delicious and easy-to-make appetizer that is perfect for any occasion. With their smoky, savory flavor and tender texture, these oysters are sure to be a hit with your guests. So next time you're looking for a unique and flavorful appetizer, give BBQ salami oysters a try!

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