Grilled Oysters with Jalapeño Pineapple Hot Sauce
CUSTOMS DECLARATION. Goods: oysters, two dozen. Status: formerly quiet. Colin stamped this one without looking up. He knows what's good for him.
C.
Crew of 6 as a starter · Prep 15 min · Cook 6 min · Sting: medium to hot
Fresh off the fire.
Jump to the recipe · All Christmas BBQ recipes
Give this a go. Trust the thermometer, not the clock.
The Cargo (ingredients)
- 24 oysters, freshly shucked, on the half shell
- 60 g butter, melted
- 1 lime, zested and juiced
- Danny Balboas Snake Oil hot sauce, to finish
- Rock salt, for sitting them on
The Run (method)
- Heat the grill to high. Spread rock salt on a heavy tray.
- Mix the butter with lime zest and juice.
- Sit the oysters on the salt and spoon a little butter into each.
- Slide the tray on and close the lid for 4–6 minutes, until the butter bubbles, the edges curl and they're heated through.
- A few drops of Snake Oil each. Eat them hot.
Cook It With
Danny Balboas Snake Oil Hot SauceA showman's tonic of jalapeño, pineapple and lime. Medium to hot.
The Aftermath. Everyone was merely unobserved.
Where It Goes Wrong
- Dried out. A minute too long. Oysters don't forgive, and they don't forget.
- Nervous guests. A cooked oyster is the gateway oyster. Start them here.
- Shucking injury. Use a proper knife and a folded tea towel. Leave the heroics for customs.
Darryl's Secret
Save the oyster liquor when you shuck, and spoon it back in before the butter.
Store it: Keep oysters refrigerated until cooking. Eat straight away.
How It Reached the Book
Merimbula, a jetty, a very old man who shucked without looking. I asked him for his secret. He said it was never to arrive anywhere on time, because nobody's watching you when you're late. I've thought about that more than is healthy. Then he asked if I was related to someone. I said I didn't know. He looked at my coat for a long moment and went back to his oysters.
The Rub Smuggler. Not late. Merely unobserved.
