Contrary to conventional technique, chef José Andrés gets smoke from his coals for these grilled oysters by flicking melted butter around them as they cook.
Featured in: Menu: Chef José Andrés' Fourth of July
- 2 dozen oysters
- 4 tbsp. unsalted butter, melted
- 1⁄4 tsp. freshly ground black pepper
- 1⁄4 tsp. ground mace