BBQ Oysters with Clarified Garlic Butter and Gremolata

Directions:

1. Turn on the side burner.
2. Place the Blue Rhino Cast Iron Skillet on the side burner, melt the butter over medium heat. 
3. Once melted, add the panko and finish cooking until slightly brown.
4. Turn the heat off, transfer the browned panko to a mixing bowl, and add the rest of the ingredients and set aside while the clarified butter is prepared.

1. Place Blue Rhino Cast Iron Skillet on the side burner, melt the butter over medium heat and allow it to simmer.
2. Once the milk solids separate from the fat, using a ladle, remove the milk solids from the top. 
3. Add the minced garlic, parsley, cook for another 2 minutes and remove from the heat. 
4. Add the kosher salt to taste and set aside.

1. Preheat the grill on medium-high heat.
2. Place the oysters, flat side up, resting between the bbq grill grates.
3. Close the lid of the BBQ and allow the oysters to cook for 3-5 minutes on medium high, heat, until the oysters pop open.
4. Using heat resistant gloves and tongs, carefully transfer each oyster to the cutting board. 
5. Using heat resistant gloves, holding each oyster level, and with the other hand, using an oyster shucker or knife, carefully remove the top shell from the oyster, cutting off the oyster meat and leaving in the bottom shell with the juices. 
6. Repeat until all oysters are done.
7. Add 2 tablespoons of the Clarified Garlic Butter on top of the oysters and carefully place back onto the grill, resting them in between the grill grates.
8. Close the lid and allow them to cook for 1-2 more minutes until bubbling.
9. Remove the oysters from the grill and top off with gremolata and serve immediately with garlic bread!