Grilled Oysters with Fermented Chile Butter

Grilling is the classic Pacific Northwest way to eat oysters—it’s also great for larger oysters or summertime oysters, when they may be spawning and less bright and savory for raw eating. Cooking firms them up and evens out the flavors. My tips for a grilled oyster? Shuck them first—that way you can maintain all the butter in the shell. Also, make sure the butter baste has plenty of flavor, like this chile butter made with homemade hot sauce. This is a great first fermentation project—it do