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Briny, smoky, savory, and a little bit sweet, this recipe from Chef Tyler Florence combines the purity of oysters with the nuance of homemade bbq sauce.
3 Slices cooked bacon
1 Bunch fresh thyme
2 Tablespoon Olive oil
1 onion, diced
2 Clove garlic, chopped
2 Cup ketchup
1/2 Cup light brown sugar
1/4 Cup molasses
2 Tablespoon Red wine vinegar
1 Tablespoon mustard powder
1 Teaspoon cumin
1 Teaspoon paprika
Ground black pepper
12 Hog Island oysters
3 Slices cooked bacon
1 Bunch fresh thyme
2 Tablespoon Olive oil
1 onion, diced
2 Clove garlic, chopped
2 Cup ketchup
1/2 Cup light brown sugar
1/4 Cup molasses
2 Tablespoon Red wine vinegar
1 Tablespoon mustard powder
1 Teaspoon cumin
1 Teaspoon paprika
To Taste Ground black pepper
: 450 ˚F
: 450 ˚F
12 Hog Island oysters
: 450 ˚F