• 1 dozen small oysters in shell
• ¾ stick butter
• 1 cup finely chopped spinach
• ½ cup chopped parsley – mixed with spinach
• 5 cloves garlic - finely chopped
• 1 shallot - finely chopped
• 1/3 cup finely diced tomato
• 3 slices bacon cooked crisp and finely chopped
• 1 cup panko breadcrumbs
• 1 small lemon, juice evenly over oysters
• 1 cup shredded Parmesan cheese
• Kosher salt and ground black better to taste


Set the EGG for indirect cooking with the convEGGtor at 375°F/190°C.

Place oysters, whole in shell, on the cooking grid and cook for about 5 minutes until shells begin to bubble and steam slightly open.

Wearing gloves, remove oyster shell from grill and place shucking blade into crack opening and twist to open shell. Pull open the shell and run blade on top of the connecting muscle to release the oyster from the top half of the shell. Reserve as much of the internal juices as you can.

Place half shell on a Perforated Cooking Grid; discard top of shell. Top the oysters with a pad of butter and season with salt and pepper. Add garlic and shallot, bacon, spinach and parsley, tomato, Parmesan cheese, lemon juice and panko.

Place the Perforated Grid on the cooking grid and cook until cheese is melted and breadcrumbs are toasted.