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Recipe courtesy of Oliver Thames

A Bulls Bay Oyster Roast

  • Level: Intermediate
  • Total: 40 min
  • Active: 30 min
  • Yield: 5 to 7 servings
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Ingredients

2 cups ketchup

2 to 3 tablespoons Worcestershire sauce

2 tablespoons horseradish

1 tablespoon lemon juice

1 tablespoon vinegar

Hot sauce

Salt and freshly ground black pepper

1 bushel Bulls Bay cluster oysters, washed of mud

Saltines, for serving

Directions

Special equipment:
oyster cooker, 2 medium weight burlap sacks, presoaked in water
  1. For the cocktail sauce: Mix together the ketchup, Worcestershire, horseradish, lemon juice and vinegar. Add hot sauce, salt and pepper to taste.
  2. For the oysters: Build a very hot fire using hardwoods in the fire box of an oyster cooker. Once you have a good bed of coals, place the cooker over the fire box. Heat for 5 minutes. Test for heat by sprinkling water on the surface. If it sizzles immediately, you are ready to cook.
  3. Place the clean oysters evenly in the center of the steel cooking pan. Cover with burlap sacks and let cook for 10 to 15 minutes. Lift a corner of the burlap to check the oysters. You should hear them "popping" when you listen carefully. If they are beginning to open, uncover them and scoop them from the cooking surface with a large, flat shovel. Place them on a table with oyster knives and towels or gloves and dig in! Serve with the cocktail sauce and saltines.

Cook’s Note

If you don't have a Bulls Bay oyster cooker, you can build a fire directly on the ground and place four concrete blocks around it. Create your cooking surface by placing a piece of plate steel directly over the blocks. Continue cooking the oysters as directed above.

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