The Daily Meal's Ali Rosen talks to Robert Barber, owner of Bowens Island Restaurant, about the quintessential Low Country oyster roast.
"Oysters are wonderful creatures. It's a blessing from God to have them," said Barber.
The oysters are harvested by hand, then washed, and covered with burlaps sacks during steaming at Bowens Island Restaurant. Once they are steamed, the oysters are shucked. South Carolina oysters are saltier than other varieties and are best enjoyed with cocktail sauce and beer.
Lauren Mack is the Travel Editor at The Daily Meal. Follow her on Twitter @lmack.