Oyster Roasts In The Lowcountry

Dated: November 12 2015

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So it's definitely time for Oyster Roasts in the Lowcountry, BUT, here's what SC DHEC is telling us about our oyster supply:

November 3, 2015
DHEC closes some Charleston County shellfish beds

COLUMBIA, S.C. – The S.C. Department of Health and Environmental Control has closed some shellfish harvesting beds in Charleston County due to excessive rainfall, the agency announced today.

“This closure affects shellfish harvesting from Captain Sams Inlet north to Garrison Landing and the north point of Bull Island,” said Mike Pearson, manager of DHEC’s Shellfish Sanitation Section. “The affected area will reopen once water quality data indicate that bacteria levels are once again suitable for shellfish harvesting. Previous closures in the Wando River remain in effect.”

For more information on clam and oyster harvesting areas in Charleston County, call DHEC’s Charleston Environmental Health Services Office at (843) 953-0160.

With all of that, we're hoping to get to some great oyster roasts real soon or host one ourselves.  According to Ben Moise, Oyster Roast Extraordinaire, via Garden & Gun Magazine, here's how you do it (and it's worked well for our family for many, many years!) :


Split-oak logs                                                                                                   Fresh Oysters (one per five people)
Sheet of steel (2’x2’ or 3’x3’ and no less than 1/4" thick)                         Oyster Gloves & Knives
Split burlap bags                                                                                            Cocktail Sauce & Butter
Bucket of water                                                                                              Paper Towels
Square-edge shovel                                                                                       Plenty of Cold Beer and White Wine!


Setting up the fire:
In the ground, dig a shallow hole deep enough to permit a good stack of wood under the steel sheet. Soak your burlap bags in a bucket of water. Stack the split oak logs, along with kindling, in the hole ready to be lit. Surround the edges of the hole with vertically turned cinder blocks to provide a base for the steel sheet.

Light the fire and place the steel on top of the cinder blocks. Add the oysters and cover with a thick layer of wet burlap. After 8-9 minutes (keep checking to see if the oysters are beginning to open) pull the burlap off and get it soaking for your next batch.

Using the shovel, transfer the hot oysters to the table.


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Dan Lorentz

About Dan Lorentz, ABR, CRS, Founder & Team Leader of Greater Charleston Properties: Founder and Team Leader of the Greater Charleston Properties Team, Dan Lorentz, has lived in the Charleston, SC ....

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