Fire Roasted Oysters

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Briana, I can tell you where to stick that left over sausage and seaweed. GREAT recipe. I did it with Kachemak oyster in Homer, Alaska. Everyone raved.

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Ok, so now what do I do with all of the chinese sausage and seaweed that I have left!!????
Not such a great recipe taste-wise...

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Fabulous! The flavors of this dish are spectacular and worth the time to prepare especially the sesame aioli. I never heard of lap cheong but it is commonly available at any asian market. Funny, while shopping at my local Costco I saw that they carry this sausage as well as oysters on the half shell (frozen isle. One suggestion is to rinse off the oysters and the shell because the first time I made this dish, there were pieces of the shell in the oysters. We use only 1 cup of the aioli for 24 oysters and have some left over. Everyone, I mean everyone, even my 9 year old ate a huge plate of these. My guests put away 24 of these babies, no problem. The presentation of the oysters in the shell is really appealing. If you are an oyster fan, this recipe is for you.

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OMG My guests thought these oysters were the best they had ever tasted! Followed recipe, only omitted seaweed in aioli. One batch served 2 dozen oysters. What a find! Wish I could give it more stars...

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WOW!!!! This is a winner and a keeper! Everyone was blown away by this dish - including me and my wife. The preparation time is a little longer than advertised but I am a perfectionist so it could have been self inflicted. This was also my first time shucking oysters, I am sure that my skills will improve with more practice. This recipe will be one of my go to recipe's whenever we entertain. Beau - thank you very much for sharing this recipe with the food network faithful!!!!!!