Hank’s BBQ’d Oysters “Hog Island Style” Recipe

Staff Writer
Hank’s BBQ’d Oysters “Hog Island Style” Recipe
Hank's BBQ's Oysters
Photo courtesy of Hank's Oyster Bar

Hank's BBQ's Oysters

Fresh oysters are often served raw or broiled on the half shell. In this recipe, oysters topped with a spicy white wine butter sauce, reminiscent of BBQ sauce, broiled, and served hot. — Valaer Murray

From Chef Jamie Leeds at Hank’s Oyster Bar, Washington, D.C.

Click here to see Chef Jamie Leeds' post on her new oyster.

Deliver Ingredients


  • 12-24 freshly shucked oysters
  • ½ cup white wine
  • 1 cups chopped shallots
  • ½ cup chopped garlic
  • 1 sprig thyme
  • Salt and pepper
  • 2 small bottles of Tabasco sauce
  • 1½ pounds butter
  • ½ cup parsley, finely chopped


In a small saucepan over medium heat, reduce the white wine with shallots, garlic, and thyme. Season with salt and pepper. Add the Tabasco, turn up the heat to high, and bring to a boil.

Once the liquid boils, turn down the heat to low. Add the butter, ½ pound at a time, whisking constantly to ensure that the emulsion doesn’t separate. Finish with parsley.

Cool pan in an ice bath promptly, stirring once in a while. To plate, place 1 tablespoon of the sauce on top of each oyster, place under a broiler and heat until golden. Serve immediately.

Sauce can be made days in advance.

BBQ Shopping Tip

To add lots of flavor without a whole lot of fuss, try purchasing some steak seasoning.

BBQ Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.