Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

BBQ Oysters


1 Tbl bacon fat

2 tsp Yellow Onion, minced

2 tsp Fresh Jalapeño, minced

1 tp Garlic, minced

1/4 tsp Kosher Salt

1/4 tsp Black Pepper, freshly ground

2 Tbl Tomato Paste

1/4 cup Balsamic Vinegar

1/2 tsp Yellow Mustard

1/4 cup Ketchup

1/4 cup Hoisin Sauce

1 Tbl Soy Sauce

24 Fresh Oysters

BBQ Oysters


Heat the bacon fat in a small saucepot over low heat. Cook the onions, jalapeños, garlic, salt and pepper for 3-4 minutes. Turn heat to medium and add tomato paste. Cook 4-5 minutes, stirring constantly. Add remaining ingredients, except oysters and simmer for 10-15 minutes, stirring occasionally.

Using a kitchen towel, hold each oyster firmly. Insert an oyster knife in the small opening between the shells where the oyster is hinged. Gently pry open the oyster. Loosen the oyster from the shell by carefully running the knife below the oyster, keeping the oyster liquor in the shell. Discard the top shell.

Top each oyster with a heaping teaspoon of the sauce.

Prepare the grill. Grill the oysters, shell side down over direct high heat for 4-5 minutes. Use tongs to remove the oysters from the grill and serve immediately.

Yield: 4-8 servings

Recent Recipes

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

Read more

Basic Muffin Mix

(This can be substituted with a white cake mix) Makes 12 each Sift together flour, sugar, salt, and baking powder.…

Read more


Pulse the brown sugar, granulated sugar, cinnamon, butter, salt, and vanilla in a food processor. Add the flour and pulse…

Read more