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1
Put the pancetta in a cast-iron skillet and cook over medium-high heat until crisp and the fat is rendered.
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2
Remove to a paper towel-lined plate.
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3
While the pancetta cooks, combine the vinegar, shallots, peppercorns, basil, tomatoes and season with salt.
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4
Prepare the charcoal grill using a chimney starter filled with charcoal briquettes.
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5
When the coals are red hot and begin to turn grey, add the soaked wood chips evenly over the top of the coals.
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6
Grip each oyster, flat-side up, in a folded kitchen towel.
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7
Find the small opening between the shells near the hinge and pry it open with an oyster knife.
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8
Try not to spill the delicious juices, known as the oyster liqueur, in the bottom shell.
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9
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.
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10
Discard the top, flatter shell, keeping the oyster and juices in the bottom, deeper shell.
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11
Brush the cooking grates clean.
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12
Grill the oysters over direct high heat until the juices start to bubble and the edges of the oyster curl, 2 to 4 minutes.
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13
Spread 1 1/2 cups kosher salt evenly over the bottom of a large platter.
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14
Carefully nestle the cooked oysters in the salt and top each oyster with some of the mignonette, a few cubes of pancetta and some parsley leaves.
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15
Drizzle with a little extra-virgin olive oil.
