Tailgating Bytes: Grilled Oysters with Spicy Louisiana Barbecue Sauce
October 1, 2013
One of my favorite non-Mardi Gras past times while going to school in New Orleans was eating fresh Gulf oysters during the non-R months and consuming a ton of Tabasco hot sauce. Today, I’m combining the two to create Grilled Oysters with a simple-to-make Tabasco barbecue sauce, a perfect dish for your next backyard party or tailgating event. Aiiiiyeeee!
Grilled Oysters with Spicy Louisiana BBQ Sauce
24-36 raw oysters on the half shell
Spicy Louisiana Barbecue Sauce (recipe follows)
Preheat grill for high medium-heat cooking. Place oysters on the grill grate and spoon barbecue sauce over the tops. Close the grill lid and allow the oysters to cook for 8-10 minutes until the sauce begins to boil and the oysters are fully cooked.
Spicy Louisiana Barbecue Sauce
- 1 13oz bottle Tabasco Spicy Ketchup (you could add a couple tablespoons of your favorite hot sauce to regular ketchup if the Tabasco brand isn’t available)
- ½ cup brown sugar
- 4 tbsp. Worcestershire sauce
- ¼ cup apple cider vinegar
- 1 tbsp. garlic powder
- ½ cup water
- 2 tbsp. minced celery
- 2 tbsp. minced green pepper
- 2 tbsp. minced onion
- 2 tbsp. unsalted butter
Prepare grill for medium heat cooking. Add 2tbsp. of butter to a small saucepan.. Once the butter has melted, add the garlic powder, celery, green peppers and onion and allow them to cook until the vegetables have softened and are fragrant, stirring frequently. Add the remaining ingredients and simmer for approximately 45 minutes to an hour until it has thickened and the flavors have completely melded. Remove from heat and puree with a handheld immersion blender or a standard kitchen blender.
Laissez Les Bon Temps Rouler!
- Clint Cantwell, Grilling.com Editor