Prepare fire in grill, preferable using oak. Let it burn down a bit and set the grate over the fire to preheat.
Place salt in a line about ¾ inch thick on serving plate to hold oysters level for service.
Top each oyster with a teaspoon of Maître d’ Butter, then with a tablespoon of cheese.
Use tongs to carefully set oysters on grate over the hottest part of the fire, taking care to keep the shells as level as possible to prevent butter and juices spilling during cooking. Oysters are ready when they are bubbling in the butter and plump with curled edges.
Set in a line on the salt and serve immediately.
Maître d’ Butter
Mix all ingredients together thoroughly.
This recipe is provided courtesy of Star Fish in Houston.