"The BBQ oysters were inspired by cookouts I’d have down in New Orleans. My friends and I would pull oysters out of the Gulf, crack them open and throw them on beach fires, and add all kinds of different sauces. Then, when I brought the recipe up to New York, I also was making this BBQ bacon sandwich. I thought, these two would be great together, so I combined the BBQ with the bacon and with the oysters." - Chef Paul Gerard, Exchange Alley, NYC
Oyster Barbecue Sauce:
1 bunch fresh thyme
Extra-virgin olive oil
1/2 onion, chopped
2 garlic cloves, chopped
1/4 cup fresh chilies
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
1/8 cup tablespoons white vinegar
1 tablespoon dry mustard
1 teaspoon ground cumin
1 teaspoon pimenton…smoked paprika
Freshly ground black pepper
Directions:
Sweat the veg, add everything except the thyme, simmer for 10-15 minutes. Remove from heat, add thyme. Adjust acid. Season to taste.
Bacon BBQ Oysters:
2 dozen large oysters on the half shell. (Blue Points or gulf oysters are good)
1# crispy cooked bacon (roughly chopped or broken by hand)
Yellow celery leaves (The very centers of the hearts, picked/washed)
Lemon wedges
Sliced fresh Chilis (or hot sauce available)
Top each oyster with a dollop of BBQ sauce, and some chopped bacon. Place on barbecue grill, close lid for a minute or two to caramelize the sauce a bit, or you can just cook straight on an open grill until they begin to bubble. Remove from grill and top with sliced chilis, bits of celery leaf, and lemon.
*note: the celery leaf and chili (hot sauce) are not garnish, they are ingredients. I do not use “garnishes” in my cooking. Everything is there for a reason.