Skip to content

Robert St. John

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

BBQ Oysters

Ingredients

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

Instructions

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

Orange and Bourbon Glazed Duck for Drew

My brother Drew and I were always wound up on Christmas Eve. He was four years older, but you’d never know it by how excited we both were. He’d be bouncing off the walls, too keyed up to sleep, while I’d follow his lead like I always did. When we finally did drift off, it wouldn’t be long before he’d shake me awake before dawn, eyes shining like he hadn’t slept a wink. Those early mornings felt like magic. Now, Christmas means he’s usually out duck hunting in the Delta, his favorite place on earth. He loves the hunt and the calm that comes with being out in the field before the sun rises. I thought of him when I put together this recipe. It’s a little bit of Drew—those wild December mornings in the Delta and the quiet way he’s always looked out for me.

Read more

Honey Bundt Cake

This bundt cake brings back memories of family gatherings on Bellewood Drive where sweets were as much a part of the celebration as the presents under the tree. The warm notes of cinnamon and honey make it a natural fit for holiday mornings or as the perfect finish to a Christmas feast. The pomegranate glaze adds a bright, tart finish that keeps things interesting. Make sure to grease every nook and cranny of your bundt pan thoroughly. Use butter and dust with flour for a clean release. Also, letting the cake cool for a solid twenty minutes before flipping is key to avoiding a sticky mess.

Read more

Smoked Salmon and Scrambled Eggs

Serves 6 Preheat oven to 375° F On a bias, slice half-inch thick slices of bread. Place the bread in…

Read more