The pit pictured here was constructed in December 2017 in Oldfield on the Okatie River. Any good contractor can build a good oyster pit; it takes an experienced southerner to know what to do with it once it is built. Here are some basic rules of roasting oysters:
- Fat lighter might be good to get the fire started, but don’t through fat lighter on the fire once the shuckers are gathered around. The smoke burns the eyes. Use oak or some other hardwood at that stage.
- Use local oysters. The smaller the taisier. The best are from the Chechessee River- the water is still pristine.
- Don’t overheat or burn the oysters. A wet croker sack layed over the oyster will steam them open.
- Fresh local oysters are best with nothing on them.
- Tabasco is an exception to rule number 4.
My grandmother had a cousin who moved from Jasper County area to Bluffton at the turn of the century. He husband, Richard Aquilla Bailey, was listed in the census as “farmer- oysters”. They lost 3 small children – all died before they turned 3 years old. The family is buried downtown off Hwy 46.
