My suggestion is go heavy on the butter and garlic and light on any type of bread crumbs. A little white wine with lemon and spinach blended in goes well too. When I eat an oyster, I want to eat an oyster not a bunch of breading. When cooking oysters less is more.

And dont be afraid to let those boys flame up, that is what gives them that good flavor. When you are cooking them on the grill, stack them on top of each of other in an angle so some of the butter will hit the fire and help with the flame. And dont close the lid. cook open