Pit notes
Keep them level. Crimp foil around the shells so the oysters sit flat and hold their juices.
Low and gentle. Cook indirect at about 110°C: you want them warmed through and smoky, not rubbery.
Bit of heat. The Que Club's tip: add a dash of Tabasco or your favourite hot sauce if you like a kick.
Que Club Recipe · Seafood
Oysters Kilpatrick
If you're looking to impress your guests this holiday season, our Oysters Kilpatrick recipe is a surefire hit! With the smoky flavours from your BBQ and the rich combination of Worcestershire sauce, balsamic, and crispy bacon, this dish brings elegance to any festive gathering. It's perfect for entertaining—easy to prepare, deliciously indulgent, and sure to wow the crowd. Fire up the BBQ, grab some fresh oysters, and let this holiday treat steal the show!
Ingredients
- 12 Oysters on the half shell
- 4 tbsp W Sauce
- 2 tbsp Butter
- 2 Slices Streaky Bacon
How to cook it
Set up your BBQ for indirect cooking, aiming for a temperature of 110°C (225°F).
Combine W Sauce and butter in a saucepan. Heat and stir until combined. Set aside.
Dice bacon, then grill or fry bacon until slightly crispy.
Arrange the oysters onto a baking tray. Use slightly crimped foil to keep oysters from moving too much. Top each oyster with a spoonful of sauce and diced bacon.
Add a smoking chunk to your charcoal, then place oyster tray in your BBQ. Cook oysters for 15-20 minutes.
