A dozen Sydney Rock @$11 and a dozen SA Pacifics $12.
Using the personal charcoal Konro grill. Doing the grill inside and in front of TV watching the game.
Cook each oyster as needed and seasoned with lemon or a chilli pepper, wasabi soy and mirin mix.
Put the oyster on whole and the thing will pop open or with a little help after a few minutes. Then dip into sauce and enjoy.
Uncooked is just as good. So fresh. These un shucked live oysters can keep for a week and are at least $6 cheaper per dozen than shucked ones.