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1
Prepare a hot fire (a 2-second fire) in a campfire or wood-fired grill.
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2
Place the oysters, deep-shell side down, on the campfire grate or grill over direct heat and cook until they open, 6 to 7 minutes.
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3
They may open only slightly.
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4
Leave them on the fire for another minute but no longer.
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5
There should still be juice in the shell when removed from the heat.
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6
Reserve the oyster liquid for use in the sauce.
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7
To make the barbecue sauce, heat the oil in a medium skillet over medium heat and saute the onion until tender, 5 minutes.
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8
Add the garlic and saute for another 5 minutes.
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9
Add the vinegar and stir well.
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10
Stir in the tomato sauce and oyster liquid and bring to low boil.
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11
Stir in the brown sugar to dissolve.
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12
Add the pimenton, garam masala, cumin seeds, and Worcestershire sauce.
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13
Cook for 5 minutes, then remove from the heat and let cool.
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14
Add water if needed to thin.
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15
Add salt and pepper to taste.
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16
Use now, or cover and refrigerate for up to 1 week.
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17
Using a heat-resistant glove, break off the top shell and serve in the deep shell.
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18
Place on a platter lined with rock salt and serve hot, with a dollop of barbecue sauce.
