Ingredients: |
Ingredients: 10 to 12 Oysters (Try to find the ones with flat tops and “deep dish” bottoms)
1/2 stick unsalted butter
1 tablespoon herb-tomato seasoning (Can be found in the bulk section)
1/2 pound bacon (Thick sliced, deli style. Do not use thinly sliced bacon)
Pepper to taste
*For a variation flavor:
1/2 stick unsalted butter, divided
1 tablespoon minced garlic
2 teaspoons sherry vinegar
1/4 cup white wine
2 teaspoons minced fresh thyme
1 pinch Kosher salt
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Directions: |
Directions:Start Mesquite chips soaking in water for at least 30 minutes. Start bamboo skewers soaking in water for at least 30 minutes.
Using an oyster knife or other similar tool, pry the top off of each oyster, being extra careful not to spill the oysters “liqueur” which are the juices inside. The top of the oyster is the flattest side. Pour the juice from each oyster through a strainer into a medium saucepan.
Once the “liqueur” is in the saucepan, put in the 1/2 stick of unsalted butter and melt together over medium heat. When just melted, stir in the herb-tomato seasoning. Mix well then simmer for about 2 to 3 minutes. Use ground black pepper to taste You can even use a bit of cayenne if you’re feeling feisty. During this time, remove each oyster from its shell and rinse very thoroughly to remove any sand or dirt that may still be present. When finished rinsing, lightly pat oysters dry and put in saucepan with butter mixture. Cover and simmer the oysters in the butter mixture for another 2 to 4 minutes. Remove from heat but leave the lid on the pan.
While the oysters are simmering, start charcoal. Leave the oysters covered in the pan until the grill is ready for cooking. By that time they will be cool enough to handle and put on the skewers. Using a whole slice of bacon at a time, thread onto the skewer, alternating oyster with the bacon so that the bacon slice is wrapped around, and in between, each oyster. You can get 3 good size oysters along with one full slice of bacon on each skewer.
By the time you are done with the skewers, the charcoal should be ready. Prepare the grill for cooking over direct medium-high heat. Put the mesquite chips into a smoker box or use a makeshift tin foil packet, then place directly on the coals. Once the chips begin to smoke, place the skewers on the top rack directly above the coals. If the coals have begun to die down, place them on the bottom rack. Turn the skewers as often as necessary so that the bacon cooks nice and even. The beauty of this recipe is that the oysters are done when the bacon is fully cooked. Remove from the grill and drizzle with any remaining butter mixture.
For a variation of flavor:
Use garlic thyme butter sauce below in place of the herb-tomato seasoning. Melt 1 tablespoon butter, then saute the garlic until aromatic and starting to brown. Add vinegar and wine, then simmer until reduced by about 1/2 for around 2 to 3 minutes. Remove from heat, whisk in the remaining butter and stir in thyme and salt. |
This recipe for Mesquite-Grilled Bacon Wrapped Oysters is from