In South Carolina, the winter season brings with it the anticipation of a lowcountry tradition - oyster roasts. The saying used to be that oysters should only be enjoyed in months with the letter “R,” but as local oyster farmers build beds made for year-round harvesting, oysters are enjoyed throughout the year.
Here at Brays, we’re surrounded by 20 miles of rivers and creeks, which means fresh oysters are found right in our backyard. To our fortune, South Carolina oysters are ranked among some of the best in the world with their saltiness and size. Traditional oyster roasts use bushels of oysters harvested from the oyster banks in rivers.
When it comes to oyster roasts, freshly harvested bushels are shoveled atop a large steel plate over the top of a wood fire. A wet burlap bag is placed on top to trap the steam and cook the oysters just right. As batches are cooked, hot bushels are tossed on a long table table aside all the accoutrements - hot sauce, cocktail sauce, lemon wedges and saltines. While you wait for the next batch to roast, it’s a time for conversation and libations. It’s an evening that brings everyone together, getting their hands dirty to shuck and slurp on the southern delicacy that is roasted oysters.
For those familiar with a traditional oyster roast, they’ll come equipped with their own oyster knife ready for shucking and they know if you open an oyster with a pea crab hidden inside, it’s a sign of good luck.
This quintessential lowcountry staple is typically an annual event as part of our Owner’s Weekend, so this year looks a little different. While we’re not gathering in large groups, our food & beverage team is shifting offerings to keep our owners and their guests as safe as possible. Owners can make plans for an oyster roast at their own residence with our team bringing all the oysters and fixings for a beautiful set up.