3
5 ratings

Barbecue Oysters

By

Barbecue Oysters

Served with bourbon barbecue sauce and blue cheese rémoulade, these fried oysters offer delicious little bursts of flavor that will delight party guests. You'll want to make the barbecue sauce a few hours in advance to allow the flavors to meld, the rémoulade can be made just before serving, and the oysters, ideally, should be shucked and fried to order.

Click here to see Mardi Gras: The Feast Before the Fast.

Notes

Note: Bourbon barrel aged soy sauce in specialty stores and bourbon barrel smoked paprika can be found in specialty stores or online. Sorghum is a sweetener that is similar to maple syrup; if you can't find sorghum, feel free to use maple syrup, honey, or molasses instead.

Ingredients

For the bourbon barbecue sauce

  • 2 Cups ketchup
  • 4 shots bourbon, such as Old Forester
  • 1/4 Cup apple cider vinegar
  • 1/4 Cup soy sauce, preferably aged in bourbon barrels
  • 1/2 Cup local honey
  • 1/2 Cup sorghum
  • 2 Tablespoons chili powder
  • 1 Tablespoon cayenne
  • 1 Tablespoon red pepper flakes
  • 3 shallots, diced finely
  • Salt and pepper, to taste

For the blue cheese rémoulade

  • 1/2 Cup crumbled blue cheese
  • 1 Cup mayonnaise
  • 2 Tablespoons diced cornichons
  • 2 Tablespoons capers, smashed
  • 2 Tablespoons fresh parsley, chopped
  • Dash of Tabasco sauce
  • Salt and pepper, to taste

For the oysters

  • 2 Cups all-purpose flour
  • 1/2 Cup Old Bay seasoning
  • 2 Tablespoons smoked paprika, preferably bourbon smoked
  • 2 Tablespoons Colman's dry mustard
  • Salt and pepper, to taste
  • Oil, for frying
  • 12 oysters, shucked on the half shell

Directions

For the bourbon barbecue sauce

Combine all ingredients with a whisk in a stainless steel bowl. Let the flavors develop for a few hours before use.

For the blue cheese rémoulade

In a mixing bowl, combine all of the ingredients. Store in an airtight container until ready to use.

For the oysters

Combine the flour, Old Bay seasoning, smoked paprika, and dry mustard in a mixing bowl. Season with salt and pepper, to taste, and mix well.

In a deep frying pan, heat about 1 inch oil to 350 degrees.

Remove the oysters from the shells and coat them in the seasoned flour. Place the seasoned oysters in the hot oil until golden brown, about 1 minute. Drain and toss with 2 cups of the bourbon barbecue sauce. Place the oysters back in the half shell and top each with 3 dollops of blue cheese rémoulade.