The Art of the Ritual: Oyster Roast 101
A Low Country inspired oyster roast perfected with essentials from our friends, partners and collaborators that share
our passion, dedication, and our own Low Country roots, traditions and connections.
Like so many culinary traditions that are incorporated and ingrained into our collective practices, the Oyster Roast has as many connective threads as the oyster shell has grooves. With ties to traditional Native American feasts, where seafood was cooked on an open fire, today’s Oyster Roasts are a celebratory affair that likely evolved from the necessity and popularity of open-air cookouts combined with the affordability (and sheer volume) of available oysters in the Low Country region, especially.
In fact, certain regions and areas are known to be such repositories of bivalve shells that their own names reflect their status as oyster shell graveyards. The idea of an organized and intentionally executed Oyster Roast for entertaining and dining purposes took root in the late 18th and early 19th centuries, in coastal towns along the Low Country, where its popularity reigns to this day.
Structurally beautiful, yet undeniably intimidating, the exterior of the oyster seems designed by nature to indicate that the promise of what's within will be worth it if only you can achieve the impossible—prying open the shell without first injuring yourself quite drastically. Fortunately, tools have been invented (and perfected) to make this possible.
Succulent and briny, they have a very distinct texture and flavor that may require an adjustment period for some, but are truly beloved once you discover your favorite way to enjoy their particular qualities and authentic taste.
Similar in some ways to bourbon’s regionally specified differences, they truly take on the characteristics of the waters where they are found. From the temperature of the water to the level of salinity, the range and diversity of weather, and the oyster's own geographically defined diet. These factors define an oyster's overall merroir, and are enhanced only by the method of cooking, as well as the complementary flavors of a carefully selected array of condiments with a specific, yet limited, list of ingredients.
Naturally, when we think of Oyster Roasts, we think of one of our favorite cities in the world, Charleston, South Carolina. Beloved for its traditions, history, and the time we have spent there over the years, heightened by Carrie’s four-year stint at the College of Charleston, our love affair with Charleston has only grown as we have strengthened our connections through Pappy & Company.
Of course, for a city renowned for its wide-ranging beauty, culinary specialties, and historical significance, it is not remotely surprising that we continue to return to this well of artistry and craftsmanship for inspiration and partnerships. In fact our dream Oyster Roast was recently made possible by friends who share the same passions, making it not only all the more delicious, but fulfilling and exciting to share in the rituals and traditions of an oyster roast that brought us all together. Featuring a line-up straight from Charleston and the surrounding Low Country, our Oyster Roast included: our Pappy Van Winkle Bourbon Barrel-Stave Oyster Shucker made with Middleton Made Knives,Oysters from Low Country Oyster Company,an oyster roaster from Charleston Oyster Cookerand the inimitable flavor of our Pappy Van Winkle Bourbon Barrel-Aged Pepper Sauce and our Bloody Mary Mixerfrom Bittermilk made with Pappy Van Winkle Bourbon Barrel-Aged Ghost Peppers.
An oyster roast also heavily relies on our favorite aspects of entertaining: outside, simplicity, with a focus on flavor, and a minimal list of required essentials. The focal point, being, of course, the oysters, naturally means that these uniquely beautiful and strangely alluring, sharp and somewhat dangerous-looking oysters are the star of the show. It also means that they require little else than a roll of paper towels, an assortment of accouterments, a sleeve of saltine crackers, and cold beer to be thoroughly and delightfully enjoyed—that, of course, and the proper oyster shucker.
Our time in Charleston means we have been fortunate enough to attend a variety of Oyster Roasts, from traditional events held at one of our favorite college event haunts, Bowen’s Island, to more dignified affairs where the offerings were still the same as those proffered on the well-worn, simple, and rustic wooden tables lining Bowen Island’s patio. We have witnessed enough oyster shucking accidents, many from over-eager newbies who wrongfully assume there isn’t an artistic approach to prying open the shells, to some potentially over-served guests who were just desperate to get to the briny, tender meat inside, to understand the need for the right tool: a well-crafted oyster shucker.
It's so important, we decided to partner with our friend, and regular collaborator, Quintin Middleton, of Middleton Made Knives, to thoughtfully design a versatile oyster shuckerwith two-in-one capability for the prominent features of an oyster roast, serving as a both a bottle opener and an oyster knife. His artistry, skill and dedication ensured that our oyster knife would have the same artistically intentioned and masterfully crafted beauty of our kitchen tools hand-made from retired, genuine Pappy Van Winkle Bourbon Barrels.
An oyster roast is, as its name suggests, a simple outdoor roasting of these saltwater scored delicacies. To host a traditional oyster roast, you simply need: oysters, beer and cocktail sauce. That’s it. An outdoor location that matches the simplicity of the fare, with little focus on aesthetic as the purpose of the event is the oysters themselves. This is about as fuss-free entertaining as you can get, with an emphasis on fun, flavor, and time together.
How to Host a Low Country Style Oyster Roast: the FAQ's of Oyster Roast 101
The goods:Ok, first things first you need to source fresh oysters. This whole operation really falls apart quickly without them. Surely we have all heard that old-wives tale of oysters only being served in months that have an R. This one has had some staying power, yet it it dates itself for practicality from a time before refrigeration was a thing. We do happen to enjoy an Oyster Roast in the fall, there is just something about crisp fall air and an open fire pit that feels like a comforting ritual. We recommend Low Country Oyster Company for freshly and sustainably sourced, and delicious oysters.
The set-up:Honestly, you can have a successful Oyster Roast with a cooler of beer, a few bushels of oysters, cocktail sauce and a few sleeves of saltines. Beyond that, it's all just icing on the cake (or hot butter on the oyster, as they should say).
A wooden table (fortunately, for the Art of the Oyster Roast, the more rustic the better), or lay out some newspaper on an outdoor table. Otherwise, use some Pappy Van Winkle Bourbon Barrel Cutting Boards to assemble the shuckers and accouterments for easy oyster assemblage (and tasting).
The method: Steaming the Oysters can be done in a variety of ways. The easiest, fastest, and cleanest method: a Charleston Oyster Cooker. Otherwise, a fire pit with a grill rack, or a grill will work just fine! (Just make sure to place the oysters in a single layer for even steaming).
The tool.If you thought an oyster looked intimidating before, wait until you are hungrily holding that sharp shell in your hand. Fortunately, a well crafted oyster shucker and knife will take care of the hard part for you. Simply hold the oyster firmly against the back of your hand, gently insert the knife and wiggle it along towards the hinge until you can remove the top shell. Serve either on the half shell (open face) or use the knife to remove the oyster and serve it atop a saltine cracker or as an oyster shooter. (If you are new to oyster shucking, we recommend some work gloves until you get the hang of it!) Bonus points: our Oyster Shuckeris also a bottle opener.
The flavors:Cocktail Sauce(a traditional cocktail sauce, we make ours with ketchup, horseradish and Pappy Van Winkle Bourbon Barrel-Aged Pepper Sauce), melted butter, lemons, Bloody Mary Mix with Pappy Van Winkle Bourbon Barrel-Aged Ghost Peppers, and Pappy Van Winkle Bourbon Barrel-Aged Pepper Sauce.
Get our Pappy Van Winkle Cocktail Sauce and Spicy Oyster Butter Recipe.
The Cooler:Nothing goes better with an oyster roast than a cooler of cold beer. We also toss in a few crisp bottles of white wine. It just so happens that the versatility of our Bloody Mary Mixermeans you can easily whip up a delicious Bloody Mary to enjoy alongside some spicy melted oyster butter. Yum.
The serendipity. Our traditional Oyster Roast was made possible thanks to dear friends - partners who have become friends and friends who have become partners, all with a natural Low Country connection. It makes sense, that tying together an iconic and traditional feast works best with like-minded folks and a shared sense of history, dedication and desire to celebrate and honor the very best of the Low Country. Thank you to our friends, an old College of Charleston buddy, Benjamin Chance, from Charleston Oyster Cooker, Quintin Middleton of Middleton Made Knives, from St. Stephens, South Carolina, Trey McMillan from Low Country Oyster Company, and of course, our assembly of friends who happily test drove our first Idaho hosted Low Country Oyster Roast. We can't wait to do it again. Happy Shucking!
