Grip each raw oyster open at the top flat side with a folded kitchen towel, careful not to drip the juice called ‘oyster liqueur’ found in the bottom shell. Find the small opening near its hinge and pry it open with an oyster knife.

Cut the oyster meat loose from the shell by running the knife underneath. Discard the top shell, leaving the oyster and the juices in the bottom deeper shell.

Get the grill ready for direct cooking at temperatures of about 250°F. Scoop like 1 teaspoon of any sauce of your choice over each oyster

Grill the oysters with the shell turned down; heat until tender, over direct heat with the leads closed up for about 3-4 minutes, until the oyster juices start to bubble and the edges curl slightly.

Using tongs, remove the oysters from the grill

Serve with hot sauce, lemon wedge, or any other of your chosen dipping oyster sauce