The Mini Boss + Hog Island Oyster Farm = BBQ oysters.

We drove out around the edge of Tomales Bay to picked up a dozen oysters, they were about $1 each.

The farm, around back

Where the oyster live

Oysters on ice

We had to scrub off the aquatic bugs that enjoy the muddy oyster crevices. Yucky.

Oysters on the BBQ

There are a few schools of thought on the garnish for BBQ oysters. We went for putting them on the fire, bowl side up, then finishing them with a dollop of sauce once they're off the fire and opened up. But if we weren't camping I'd try the mignonette style dressing which is a little fussy for camp-side preparation.

Oysters on the table. Yum.

About bivalve species selection.... we bought Kumamotos because I thought I might have a few raw before the cook out. Turned out I wasn't that ambitious, we bbq'd them all. In retrospect we should have bought Sweetwaters instead. The bigger the oysters the larger the window of error for over cooking and loosing the juice and the juice is what makes all the difference.