Chef Paul Gerard's daring recipe combines the two and adds a touch of tangy homemade barbecue sauce, giving you an appetizer that's bound to impress at your end-of-summer get-together.
Bacon Barbecue OystersServes 12
Oyster Barbecue Sauce
extra virgin olive oil
½ onion, chopped
2 garlic cloves, chopped
¼ cup minced fresh chiles
2 cups ketchup
¼ cup brown sugar
¼ cup molasses
1 tbsp. white vinegar
1 tbsp. dry mustard
1 tsp. ground cumin
1 tsp. pimento/smoked paprika
freshly ground black pepper
1 bunch fresh thyme, chopped
1. Heat a small amount of olive oil in a sauté pan. Sweat the onion, garlic and chile until translucent, about 10 minutes. Add everything except the thyme. Simmer 10 to 15 minutes. Remove from heat; add thyme and season to taste.
24 large oysters on the half shell
1 lb. crispy cooked bacon, roughly chopped or broken by hand
yellow celery leaves (from the centers of the celery bunch, picked and washed)
sliced fresh chiles (or hot sauce)
1. Top each oyster with a dollop of barbecue sauce and some chopped bacon.
2. Place on heated barbecue grill and close lid for a minute or two to caramelize the sauce a bit, or you can just cook oysters on an open grill until they begin to bubble.
3. Remove from grill and top with the sliced chiles, bits of celery leaf and lemon.