sauce: In a small sauté pan over medium heat, cook the butter
and garlic stirring occasionally, until the garlic aroma is
apparent and the butter begins to brown, 2 to 3 minutes.
Remove from the heat and add the lemon juice and chili sauce.
Mix until well blended.
oysters: Grip each oyster flat side up in a folded towel or
glove. Find a small opening between the shells near the hinge
and pry open with an oyster knife. Try shells near the hinge
and pry open with an oyster knife. Try to keep the juices in
the shell. Loosen the oyster from the shell by running the
oyster knife carefully underneath the body. Keep the oyster in
the bottom of the deeper shell.
teaspoon of the barbecue sauce over each oyster. Grill the
oysters directly over high heat. When the sauce boils inside
the shell, after 2 to 3 minutes, cook oysters for 1 to 2
minutes more. Serve warm.
Printer Friendly Version