Oysters kilpatrick my way

Oysters kilpatrick my way

By
From
Ben's BBQ Bible
Serves
2–6 depending on how much you enjoy oysters!
Photographer
Billy Law

Ingredients

Quantity Ingredient
500g smoked streaky bacon, diced
24 shucked oysters, on the shell
rock salt, (optional)
lime wedges

Sauce

Quantity Ingredient
125ml ketchup
125ml hp sauce
1 tablespoon creamed horseradish
1 teaspoon Hot chilli sauce
or similar habanero chilli sauce
2 tablespoons lime juice
freshly ground black pepper

Method

  1. Prepare your barbecue for indirect cooking over a high heat.
  2. Fry your bacon until crisp, reserving the drippings from the pan. Allow the bacon to cool.
  3. Mix all the sauce ingredients in a small bowl. Taste and adjust the flavours as desired.
  4. Spoon about 1 teaspoon of the sauce over each oyster, then top with the crisp bacon and reserved bacon drippings.
  5. Place the oyster shells between the barbecue grill bars, resting them so they don’t tip over. If you find this difficult, just scrunch up some foil on a baking tray to create a bed for the shells, then push the oysters onto it.
  6. Close the hood on your barbecue and cook for about 5 minutes, until the oysters are done. If your barbecue doesn’t have a hood, you can cover the oysters with a heatproof bowl or bowls.
  7. Arrange the oysters on a platter over a bed of rock salt, or on a serving dish lined with scrunched-up foil.
  8. Serve straight away, with lime wedges.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
Ben
Odonoghue
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