This is a simple version of what they call an Oyster Roast in the Carolina low country. You just put some nice plump oysters over a hot fire and when they pop open, you spoon over a little lemon butter and serve them immediately. A friend of mine, Tim Gilchrist, invented a special tool he calls a "Great Grate" which holds the oysters upright and allows you to pick up the grate instead of the individual oysters. It's really a very special tool. They are made in various sizes that can hold 6 to 30 oysters. The grate can also be used for clams. Great Grates can be purchased on line at www.greatgrate.com or by calling Great Grate at 877-768-5766. You can use any medium to large plump oysters for this recipe, but I like to use wild oysters like blue points; fancy half-shell oysters are expensive and some of their nuances are lost in the cooking. For equipment you will need a grill, grill brush and a pair of long tongs. The "Great Grate" is optional, but makes the job much easier. You will also need a 1-quart saucepan, a wooden spoon, and a whisk to make the sauce.
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