Barbecued Oysters with Bacon and Garlic Butter
Smoky bacon and barbecue sauce perfectly balance the oysters' briny flavor in this easy-to-make recipe from chef Chris Schlesinger.Also try: Grilled Clams with Garlic, White Wine, and Tomatoes; Southeast Asian-Style Grilled Shrimp with Aromatic Herbs
- Yield: Serves 12 as an appetizer
- 1/2 cup (1 stick) unsalted butter, softened
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon minced garlic
- 24 oysters, shucked and on the 1/2 shell
- 1/2 cup Chris Schlesinger's Barbecue Sauce, or favorite prepared barbecue sauce
- 8 strips bacon, cooked and crumbled
In a small bowl, mix together butter, lemon juice, and garlic; set aside.
Preheat a grill: If using a charcoal grill, make a fire in your grill with the coals placed off to one side. When the coals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 3 to 4 seconds, you have medium heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
Place oysters on grill near, but not directly over, coals. Top each oyster with 1 teaspoon barbecue sauce and 1 teaspoon butter mixture. Cook until oysters start to ruffle around the edges and juice is bubbling, 2 to 3 minutes. Sprinkle oysters with bacon and serve.