Hog Island Oyster Company shares a recipe that’s perfect for the Fall. This sweet and smoky oyster dish is sure to please anyone with a palette for multi-dimensional, complex flavors.
- 1 lb (four sticks) unsalted butter, softened to room temperature
- 1/2 cup brown sugar
- 1/4 cup bourbon
- 2/3 cup peeled garlic cloves, finely chopped
- 1 10-oz can of chipotle chilies in adobo sauce, chopped
- 50 Oysters
- In a medium bowl, dissolve the brown sugar into the bourbon.
- Combine the butter, brown sugar/bourbon mixture, and other ingredients in a medium bowl and mix well though it will remain a bit lumpy in texture.
- Set down a piece of parchment paper, and pile butter along the center, working to form a ‘log’. Wrap butter, folding into a log-shape, and refrigerate for at least an hour.
- The finished roll should be the dimension of a cube of butter, only longer (about a foot). Note: while the butter log makes for ease of use when cooking, storing the butter in the mixing bowl and scooping it out by the spoonful is just as effective.
- When ready to BBQ, fire up your grill to medium-hot.
- Shuck the oysters and remove butter from the fridge, cut butter into thin pats, about 1/4 inch.
- Place a pat of butter on each shucked oyster and place the oysters on the grill.
- Wait for the butter to melt and begin bubbling. Watch the oysters sizzle for about one minute. Once the oysters and butter have bubbled remove them from the grill.
- Let the oysters cool and enjoy!
Photo and Recipe Credit: Hog Island Oyster Co.
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