{"id":15553724,"date":"2024-12-15T08:44:41","date_gmt":"2024-12-15T13:44:41","guid":{"rendered":"https:\/\/golf.com\/?post_type=article&p=15553724"},"modified":"2024-12-15T08:44:49","modified_gmt":"2024-12-15T13:44:49","slug":"3s-greenville-pepperoni-butter-oysters","status":"publish","type":"article","link":"https:\/\/golf.com\/lifestyle\/food\/3s-greenville-pepperoni-butter-oysters\/","title":{"rendered":"‘Pizza on a shell’: How pepperoni butter sets this course’s oysters apart"},"content":{"rendered":"\n

Welcome to <\/em>Clubhouse Eats, where we celebrate the game\u2019s most delectable food and drink. Hope you brought your appetite.<\/em><\/p>\n\n\n\n

***<\/p>\n\n\n\n

If combining pizza<\/a> and oysters<\/a> has never crossed your mind, well, you’d be forgiven for believing the two foods may never have a logical reason to meet. But at 3’s, a 12-hole short course in Greenville<\/a>, S.C., chef Chris Wehking was inspired by a clam and pepperoni dish he sampled at a restaurant in Charleston. There wasn’t room for a pizza oven onsite at 3’s, so Wehking decided to put a pizza oyster on the menu instead.<\/p>\n\n\n\n

“It’s kind of a way to get pizza flavors in a small bite, without the pizza oven,” Wehking said.<\/p>\n\n\n\n

The key to creating that pizza flavor is house-made pepperoni butter, which Wehking creates by grinding up pepperoni and rendering all the fat out on the stove. The fat is then whipped into butter, which is then doled out generously on top of each oyster.<\/p>\n\n\n\n

Wehking’s preferred oysters are salty-sweets from Virginia, which he favors for their large and meaty texture.<\/p>\n\n\n

\n
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\n \n Travel <\/a>\n <\/div>\n \n \n \"3's <\/a>\n <\/div>\n
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3’s short-course concept expanding to Charlotte, targeting 2025 opening<\/a><\/blockquote>\n By:<\/span>\n \n \n Josh Sens <\/a>\n \n <\/span>\n <\/span>\n <\/figcaption>\n <\/figure>\n<\/section>\n\n\n

After shucking the oysters, Wehking places six on a baking tray and adds a sizeble dollop of pepperoni butter, followed by a sprinkling of grated parmesan cheese. Wehking then cooks the oysters in the broiler for approximately 90 seconds.<\/p>\n\n\n\n

“When you cook oysters, the longer you cook them, the more dried out they’re gonna become, they can become tough,” Wehking said. “They’ll shrivel up, you’ll lose that meatiness. You’re gonna lose the juice that’s inside of them that has all that flavor. So we just want to do a real quick cook.”<\/p>\n\n\n\n

When the oysters are done, Wehking adds a garlic breadcrumb topping for some crunch, and a sprinkling of fresh parsley before immediately serving. <\/p>\n\n\n\n

And how to best enjoy the oysters? <\/p>\n\n\n\n

“Squeeze a little bit of lemon and knock it back,” Wehking said.<\/p>\n\n\n\n

To watch a full tutorial of Wehking’s method, check out the video above. To learn more about 3’s Greenville<\/a>, click here<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

House-made pepperoni butter and garlic breadcrumbs make the oysters at 3’s Greenville a customer favorite.<\/p>\n","protected":false},"featured_media":15553732,"template":"","meta":{"_acf_changed":true,"ep_exclude_from_search":false,"apple_news_api_created_at":"2024-12-15T13:44:45Z","apple_news_api_id":"87483499-5ad4-4d62-a331-f5b5be6c7daf","apple_news_api_modified_at":"2024-12-15T13:44:53Z","apple_news_api_revision":"AAAAAAAAAAAAAAAAAAAAAA==","apple_news_api_share_url":"https:\/\/apple.news\/Ah0g0mVrUTWKjMfW1vmx9rw","apple_news_coverimage":0,"apple_news_coverimage_caption":"","apple_news_is_hidden":"","apple_news_is_paid":"","apple_news_is_preview":"","apple_news_is_sponsored":"","apple_news_maturity_rating":"","apple_news_metadata":"\"\"","apple_news_pullquote":"","apple_news_pullquote_position":"","apple_news_slug":"","apple_news_sections":[],"apple_news_suppress_video_url":false,"apple_news_use_image_component":false},"categories":[54],"tags":[61902],"class_list":["post-15553724","article","type-article","status-publish","has-post-thumbnail","hentry","category-food","tag-clubhouseeats"],"acf":{"art_author":[{"ID":14045627,"post_author":"235","post_date":"2016-10-09 13:44:40","post_date_gmt":"2016-10-09 17:44:40","post_content":"GOLF Magazine Assistant Editor Jessica Marksbury joined the editorial team in 2007. 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