What could be more fun than popping open oysters on the grill or on the coals of a fire? Large oysters work best for the grill. Or you can nestle them in a skillet lined with rock salt. In either case, the cooking skill needed to make mouth-watering oysters is minimal. The basic rule: Don’t overcook the oysters! here, they’re served with an Indian-spiced barbecue sauce that’s cooked over the fire for added flavor.

　　

Ingredients

serves 4 as a first course

　　24 oysters in shell, scrubbed

　　

Smoky Masala Barbecue Sauce

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 pimentón (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

　　

Step 1

Prepare a hot fire (a 2-second fire) in a campfire or wood-fired grill.

　　

Step 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. They may open only slightly. Leave them on the fire for another minute but no longer. There should still be juice in the shell when removed from the heat. Reserve the oyster liquid for use in the sauce.

　　

Step 3

To make the barbecue sauce, heat the oil in a medium skillet over medium heat and sauté the onion until tender, 5 minutes. Add the garlic and sauté for another 5 minutes. Add the vinegar and stir well. Stir in the tomato sauce and oyster liquid and bring to low boil. Stir in the brown sugar to dissolve. Add the pimentón, garam masala, cumin seeds, and Worcestershire sauce. Cook for 5 minutes, then remove from the heat and let cool. Add water if needed to thin. Add salt and pepper to taste. Use now, or cover and refrigerate for up to 1 week.

　　

Step 4

Using a heat-resistant glove, break off the top shell and serve in the deep shell. Place on a platter lined with rock salt and serve hot, with a dollop of barbecue sauce.

　　Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.