Originally Posted by wolfkeg
The burlap heats up and creates steam while hold in the heat around the oysters. They are not all in contact with the steel on the grill so they need that steam to evenly cook. It also keeps the steel from getting too hot. We just soak it in a 5 gallon bucket between batches. Save the burlap and re-use next time.
Oh and that is not a grill grate the oysters are sitting on. It is a sheet of stainless.
Thanks for that bit of info. I'm off to find some burlap...