- oyster knife
- In a large skillet over medium heat on the stove, fry the bacon until crisp, 6 to 8 minutes, turning occasionally. Drain on a paper towel, reserving 1 teaspoon of the rendered fat. Finely chop the bacon and place in a bowl with the reserved 1 teaspoon rendered fat and the remaining butter ingredients. Using a fork, whisk vigorously until well blended. Scoop the butter mixture onto a sheet of wax paper, placing it on the edge closest to you. Fold the paper up and over and roll into a cylinder, smoothing as you roll. Twist the ends to seal, and wrap tightly. Chill until solid, at least 2 hours. Remove from the refrigerator 5 minutes before grilling time, and cut into½- to 1-teaspoon chunks (depending on the size of the oysters).
- Prepare the grill for direct cooking over medium-high heat (200° to 260°C).Prepare the grill for cooking over medium-high heat (230°C)..
- Grip each oyster, flat side up, in a folded kitchen towel. Find the small opening between the shells near the hinge and pry it open withan oyster knife. Try not to spill the delicious juices, known as the “oyster liquor,” in the bottom shell. Cut the oyster meat loose from the top shell, and then loosen the oyster from the bottom shell by running the oyster knife carefully underneath the body. Discard the top, flatter shell, keeping the oyster and juices in the bottom, deeper shell. Place a chunk of the flavored butter on top of each oyster.
- Grill the oysters over direct medium-high heat, with the lid closed, until the oyster liquor starts to bubble, the butter melts, and the edges of the oysters just begin to curl, 3 to 4 minutes. With tongs gripping one edge, transfer the oysters in their shells to a heat proof platter. Serve immediately.Grill the oysters over medium-high heat, with the lid closed, until the oyster liquor starts to bubble, the butter melts, and the edges of the oysters just begin to curl, 3 to 4 minutes. With tongs gripping one edge, transfer the oysters in their shells to a heat proof platter. Serve immediately.
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