Preheat barbecue grill.
Scrub the oyster shells under cold running water with a brush. Discard any open shells, as the oyster is dead and not edible.
Place oysters (cup side on bottom) on hot grill about 4 inches from hot coals. Cover barbecue with lid, open any vents, and cook 8 to 10 minutes (depending on size) or until shells begin to open to indicate doneness. Remove all oysters when the first one opens. I always personally check over all live oysters that I buy to make sure they are alive when purchasing. Some shells will not be opened, so some prying will be necessary. Using a mitt or towel to protect your hand, remove the oysters from the grill, taking care not to spill their juices.
Pry the oysters the rest of the way open with an oyster knife, paring knife, or screwdriver. Sever the muscle that connect the shells, leaving the oyster on the half shell. Transfer onto a serving platter. Learn how to How To Shuck Oysters.
Serve with melted butter, your favorite hot sauce, and lemon wedges. Serves many.
* Oysters in the shell must be sold live by law, as all bi-valves must be. They should feel heavy and full of water. Live oysters will be tightly clamped shut, or will clamp shut when tapped. Dead oysters will have loose shells and must be discarded along with those which have broken shells. The flavor is best when fresh oysters are consumed within 24 hours of purchase.
Grilled Oysters Recipe: https://whatscookingamerica.net/GrilledOysters.htm