Recipe: Bacon BBQ Oysters

Paul Gerard is the chef of New York’s Exchange Alley.His BBQ oysters were inspired by his cookouts down in New Orleans. “My friends and I would pull oysters out of the Gulf, crack them open and throw them on beach fires, and add all kinds of different sauces. Then, when I brought the recipe up to New York, I also was making this BBQ bacon sandwich. I thought, these two would be great together, so I combined the BBQ with the bacon and with the oysters.”

Paul Gerard’s Bacon BBQ Oysters

Oyster Barbecue Sauce:

• 1 bunch fresh thyme

• Extra-virgin olive oil

• 1/2 onion, chopped

• 2 garlic cloves, chopped

• ¼ cup fresh chilies

• 2 cups ketchup

• 1/4 cup brown sugar

• 1/4 cup molasses

• 1/8 cup tablespoons white vinegar

• 1 tablespoon dry mustard

• 1 teaspoon ground cumin

• 1 teaspoon pimento smoked paprika

• Freshly ground black pepper

Sweat the veg, add everything except the thyme, simmer for 10-15 minutes. Remove from heat, add thyme. Adjust acid. Season to taste.

2 dozen large oysters on the half shell. (Blue Points or gulf oysters are good)

Yellow celery leaves (the very centers of the hearts, picked/washed)

Top each oyster with a dollop of BBQ sauce, and some chopped bacon.

Place on barbecue grill, close lid for a minute or two to caramelize the sauce a bit, or you can just cook straight on an open grill until they begin to bubble.

Remove from grill and top with sliced chilis, bits of celery leaf, and lemon.