Smoky Barbecued Oysters Recipe

Name: Smoky Barbecued Oysters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 oysters in shell, scrubbed; 3 tablespoons olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1/3 cup distilled white vinegar; 1 1/2 cups tomato sauce; Liquid from the barbecued oysters; 1/4 cup packed light brown sugar; 1 teaspoon sweet pimenton (Spanish smoked paprika); 1/4 teaspoon garam masala; 1/2 teaspoon cumin seeds, toasted and ground; Dash of Worcestershire sauce; Kosher salt and freshly ground pepper

Servings: persons

24 oysters in shell, scrubbed
3 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1/3 cup distilled white vinegar
1 1/2 cups tomato sauce
Liquid from the barbecued oysters
1/4 cup packed light brown sugar
1 teaspoon sweet pimenton (Spanish smoked paprika)
1/4 teaspoon garam masala
1/2 teaspoon cumin seeds, toasted and ground
Dash of Worcestershire sauce
Kosher salt and freshly ground pepper

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

182

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 24 oysters in shell, scrubbed, 3 tablespoons olive oil, 1 small onion, finely chopped, 2 cloves garlic, minced, and more.

Yes, Smoky Barbecued Oysters falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smoky Barbecued Oysters

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions