Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Seattle Mariners

If you’ve ever visited the tuna-tossing fishmongers at Seattle’s Pike Place Market, you know the Pacific Northwest boasts some of the freshest seafood in the country. Give this smoky, miso-infused recipe a try the next time you score a fresh batch of live oysters.


Let's get grilling

1 Check to see if the oysters are alive by confirming that shells are tightly closed; discard any that are not tightly closed. Scrub oysters with a stiff brush under running water. Rinse well and refrigerate until ready to grill.
2 In a small bowl, beat together the softened butter, miso, Sriracha and lime juice with a spoon. Add a few grinds of black pepper and set aside in the fridge.
3 Build a charcoal fire for direct grilling using Kingsford® Original Charcoal, and preheat to 450°F.
4 Pry oyster shells apart with an oyster knife. Discard the top shell and loosen the oyster meat with the tip of the oyster knife.
5 Leave the oysters in the bottom shells and place oysters directly over coals with their deeply curved half shells facing upward; grill for approximately 3 minutes.
6 Top each oyster with approximately 1/2 teaspoon of spicy miso butter; using a bit more for larger oysters, and a bit less for smaller ones. Place oysters back on grill for an additional 3 minutes. For your safety, please reference the USDA safe cooking temperatures.
7 Serve in the half shell with the scallions scattered over the top and a sprinkled with few good pinches of togarashi. Serve with lime wedges.

Major League Baseball trademarks and copyrights are used with permission of Major League Baseball. Visit MLB.com.
Cooking for 24 people

Ingredients


  • fresh, live oysters
    24
  • butter, at room temperature
    6 tbsp.
  • white miso
    2 tbsp.
  • Sriracha, more if you like it spicy
    1.5 tbsp.
  • fresh lime juice, plus wedges for serving
    1 tbsp.
  • freshly ground pepper, to taste
  • scallions, thinly sliced on a slight diagonal
    1 bunch
  • togarashi seasoning, to taste

For safe meat preparation, reference the USDA website.


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