Oysters have long been a staple in my life. I first discovered them during my early summers on Cape Cod. I can still remember my delight when throwing back my first batch of briny Welfleets. My love then grew up and down both coasts - Blue Point, Kumamoto, Malpeque and Fanny Bay, just to name a few. All of my experiences included a few dozen served over ice with a side of mignonette or horseradish. However, during one of my early trips to South Carolina, my husband hosted a good old-fashioned oyster roast for my birthday and I was instantly hooked. First of all, there is nothing better than kicking back with friends at an oversized oyster table with a cocktail in hand and a fresh batch of oysters on their way. It's a unique experience to say the least. Also unique is the taste of a small, warm, extra briny oyster that seemingly pops in your mouth. Most of these gatherings included propane pot steamed oysters....or a make shift fire pit. However, these gatherings are a tradition in the Lowcountry and here to stay for at least another 300 years, so what better way to add to your family heritage than with an authentic Oyster cooker? One of the best I have seen is the Bulls Bay OYRO, an open wood fire and coal cooker crafted by South Carolinian Oliver Thames, that is sure to add not only rich oak flavors, but a focal point for each ceremony amongst friends and family.

www.bullsbayoysterroasts.com