Fire Roasted Low-County Oysters with Tarragon and Red Hot Sauce Butter

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   Cook's Note: Paula Dean's brother, Bubba, does a version of this at his restaurant.

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   I loved the idea and changed it slightly to make it my own.

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   Hot sauce is a staple on the tables in just about every restaurant in Savannah.

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   I prefer preparing the oysters on a charcoal grill because of the smoky flavor it will give the oysters but you can use a gas grill or indoor grill pan too.

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   Bobby prefers preparing the oysters on a charcoal grill because of the smoky flavor it will give the oysters but you can use a gas grill or indoor grill pan too.

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   Combine all the ingredients in a food processor and process until smooth, or add them to a bowl and stir to combine.

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   Cover and refrigerate for 30 minutes.

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   Oysters:

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   Heat a grill to high.

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    Put the oysters in a single layer on the grates of the grill and cook until the liquor begins to simmer.

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    Immediately top each oyster with a heaping teaspoon of the tarragon butter and a few extra dashes of hot sauce, if desired.

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    Garnish with tarragon leaves and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.