chargrilled oysters with southern mignonette

There’s a guy who smokes oysters in a pull behind trailer around Memphis. You’ll find him parked outside various locations in Midtown. A few months ago, our path’s crossed at Crosstown Brewery. 

My buddy suggested that of all the options offered to dress the oysters, that a Memphis style BBQ sauce was the way to go. He wasn’t wrong. I was inspired. This direct fired approach utilizes more of a vinegar based BBQ sauce. A southern style mignonette if you will. You will need: 

For the sauce:

• 1 sliced Serrano Chili
• 1/4 cup of diced red onions
• 1 tbsp of brown sugar
• 1 cup of apple cider vinegar
• Juice of 1 lemon
• Salt and pepper to taste

For the oysters:

• 12 oysters of your choice (I went with blue point)
• 1 French baguette 
• 1/2 cup of shredded Gouda 
• 1/2 stick of melted unsalted butter
• Lemon zest

Mix all of the ingredients for the sauce together and refrigerate for at least 2 hours before serving. 

Shuck the oysters carefully so that you don’t cut yourself or lose any liquid in the shell. Place directly over the fire on your grill. After a few minutes they will begin bubbling. Sprinkle a little lemon zest and add a little melted butter on each oyster. Be careful of flare ups here. After a few minutes, carefully remove the oysters with tongs. 

Slice the baguette into 12 pieces and coat one side with butter. Cover the opposite side with shredded Gouda. Toast each piece on the grill butter side down until the cheese is melted. 

Place the oysters on top of the cheese toast and spoon on a little bit of the vinegar sauce.  Make sure you get a slice of Serrano on top of the oyster for an added kick in the pants.