Christmas culinary traditions vary widely across the United States, and in South Carolina's Low Country, the holiday season is synonymous with oyster roasts. Chefs Juan and Gee Smalls of Virgil's Gullah Kitchen and Bar highlight Charleston's ideal oyster growing conditions, producing some of the finest oysters globally. The Gullah Geechee heritage, rooted in the coastal Southeast, incorporates this tradition, with families and friends gathering for backyard roasts. Oysters are cooked over a fire, nestled between tin and wet towels, until their shells slightly crack. They are then served with various condiments like hot sauce, butter, and horseradish. Chef Brandon Rushing, originally from Edisto Island, South Carolina, and now owner of Briny Swine Smokehouse & Oyster Bar in Chicago, shares his cherished memories of Christmas Eve oyster roasts. He describes the communal experience of gathering around a fire or grill as the oysters cook, emphasizing the social aspect alongside the delicious seafood. This tradition showcases the region's rich seafood culture and coastal environment.
Roasted oysters are a beloved Christmastime tradition in South Carolina. (Juan and Gee Smalls)
The oysters are roasted until they crack open and are then served with butter. (Jennifer Causey)
Christmas Eve oyster roasts are a "time-honored tradition" in South Carolina's Low Country. (Getty Images)
