Oyster Roasts are a Lowcountry tradition

Dated: 02/17/2020

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Here in the Lowcountry, we tend to do lots of things that involve food, and one of our favorite traditions is gathering family and friends together in the back yard for an oyster roast.

Oyster Roast season is a much-anticipated time of year in these parts. Oysters are saltwater treasures that are at their best when eaten on a chilly evening while keeping warm by the same fire that cooked them.

It's not just a meal, it's a way of life...an experience. Oyster roasts are a celebration of community and the bounty of the sea. Two things very near to the heart of us Beaufortonians.

It's said that you shouldn’t consume local Beaufort SC oysters in months without the letter 'R' because the summer months are the months when oysters are spawning and the meat just isn’t as good. It's said that the flesh ends up with a thinner milky texture, and they just don't taste the same. SO we usually obey this unwritten rule.

Oysters have been a steady part of the local diet for thousands of years. Mounds of discarded shells and ceremonial shell rings are scattered throughout the barrier islands here in the Lowcountry, discarded by Native Americans some 4,000 years ago.

Having one yourself is lots of fun.

Set up a nice backyard fire in the pit and place well-washed local South Carolina oysters on a large metal slab or sheet over the fire and cover them with wet burlap or a wet, clean towel. Cook 'em up for 8 to 10 minutes and then dump them on the table.

Serve them with oyster knives, saltine crackers, hot sauce, cocktail sauce, some beer...and lots of friends and family.

Oyster roasts are also held as fundraisers throughout the Beaufort SC area and many of our local restaurants even host them on a regular basis throughout the fall and winter months.

If you're thinking about relocating to Beaufort SC, and about having your own oyster roasts, one of our experienced professional agents can help. Give us a call at 843-521-2121 and we'll help you become a Beaufort local.

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