You need rock salt for this recipe.

Barbecue Sauce

• 1 cup ketchup
• 1/4 cup Worcestershire sauce
• 3 cloves garlic, crushed
• 2 tablespoons honey
• 2 tablespoons freshly squeezed lemon juice
• Dash of Tabasco sauce
• 2 dozen small (3- 4 inches long) Pacific oysters or medium (4 - 5 inches long) Eastern oysters

Method

To make the sauce:  In a medium bowl, combine all the ingredients and stir to blend.  Cover and let sit for 1 hour.

Prepare a medium-hot fire in a charcoal grill. Pour rock salt on a rimmed platter.  Shuck the oysters, removing the flat top shell and loosening the oyster from the bottom shell; leave the oyster in the shell, reserving as much liquor as you can in the shell.  Nestle the oysters in the rock salt to keep them from tipping.

When the coals are covered with a fine coat of ash, push them to the sides of the fuel bed.  Place the oysters on the center of the grill and spoon 1 tablespoon of the sauce onto each oyster.  Cover the grill and cook for 4 to 5 minutes, or until the liquor and sauce are bubbling.  Take care not to overcook; it's okay to peek at 3 minutes.  Serve immediately.

Makes 24; serves 4 as an appetizer

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Reprinted with permission from ©The Hog Island Oyster Lover's Cookbook by Jairemarie Pomo, published by Ten Speed Press    click for book review and more recipes

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