Nick’s Cove BBQ Oysters
Thomas J. Story
A dialed-in version of a coastal classic. If you’ve never made your own barbecue sauce before, this is your chance to taste the profound difference between corn syrup supermarket stuff and the real deal, made with good spices and exacting technique.
This recipe, and others like it, can be found in the article “Yes, You Should Serve Shrimp Louie at Your Holiday Party. Plus, Other Coastal Classics.”
How to Make It
1
Make the Barbecue Sauce: In a non-reactive pot, add the vinegar and the toasted ground spices and reduce by half.
2
In a non-reactive large rondeau pan, add oil and caramelize the julienned onions over medium-high heat for 30 minutes, then add the confit garlic when the onions are golden.
3
Add molasses and brown sugar to the caramelized onion mix, then simmer together for 5 minutes, stirring to prevent burning.
4
Strain the vinegar and spice reduction, then add the strained vinegar mixture to the onions and molasses. Mix and bring to a boil.
5
Add the ketchup and Worcestershire and simmer over medium-low heat for 1 hour.
6
Blend well with a stick wand, then adjust with the Red Boat Fish Sauce.
7
Cool and store in the refrigerator.
8
Make the Garlic Parsley Butter: Place the room temperature butter in a mixer with the paddle, then add the parsley and garlic.
9
Paddle to incorporate the garlic and parsley, add the fish sauce, and mix well.
10
Roll into thin logs in parchment paper. Keep in the refrigerator until ready to use.
11
To Serve: Using a squirt bottle, place the barbecue sauce into the cup of the oyster.
12
Warm the garlic butter, then spoon it onto the oyster, into the cup with the barbecue sauce.
13
Place oysters directly on the grill and let them cook for about 5 minutes.
14
You will see them bubbling; this is the time to remove them.
15
Once the oysters are cooked, serve on a bed of warm rock salt with an oyster fork.
Ingredients
For the Barbecue Sauce
2 ½ cups rice wine vinegar
2 ½ cups cider vinegar
¼ tsp ground cloves
1 ½ tsp ground allspice
4 tbsp ground coriander
⅓ cup olive oil
2 medium yellow onions, julienned
3 or 4 each garlic cloves, confit
½ cup molasses
2 ¾ cups brown sugar
1 ¼ cups Heinz ketchup
1 ½ tbsp Worcestershire sauce
Red Boat Fish Sauce, to taste
For the Garlic Parsley Butter
½ lb unsalted butter, room temperature
3 tbsp garlic, chopped
2 tbsp flat-leaf parsley, leaf and stem, chopped
1 ½ tsp Red Boat Fish Sauce
For Finishing the Dish
12 oysters, shucked
8 tsp barbecue sauce (ingredients above; recipe top right)
2 tbsp garlic butter (ingredients above; recipe right)
Directions
1
Make the Barbecue Sauce: In a non-reactive pot, add the vinegar and the toasted ground spices and reduce by half.
2
In a non-reactive large rondeau pan, add oil and caramelize the julienned onions over medium-high heat for 30 minutes, then add the confit garlic when the onions are golden.
3
Add molasses and brown sugar to the caramelized onion mix, then simmer together for 5 minutes, stirring to prevent burning.
4
Strain the vinegar and spice reduction, then add the strained vinegar mixture to the onions and molasses. Mix and bring to a boil.
5
Add the ketchup and Worcestershire and simmer over medium-low heat for 1 hour.
6
Blend well with a stick wand, then adjust with the Red Boat Fish Sauce.
7
Cool and store in the refrigerator.
8
Make the Garlic Parsley Butter: Place the room temperature butter in a mixer with the paddle, then add the parsley and garlic.
9
Paddle to incorporate the garlic and parsley, add the fish sauce, and mix well.
10
Roll into thin logs in parchment paper. Keep in the refrigerator until ready to use.
11
To Serve: Using a squirt bottle, place the barbecue sauce into the cup of the oyster.
12
Warm the garlic butter, then spoon it onto the oyster, into the cup with the barbecue sauce.
13
Place oysters directly on the grill and let them cook for about 5 minutes.
14
You will see them bubbling; this is the time to remove them.
15
Once the oysters are cooked, serve on a bed of warm rock salt with an oyster fork.
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