Recipe courtesy of Bobby Flay
Episode: Burger Bash
Save Recipe Print
Total:
55 min
Prep:
15 min
Inactive:
30 min
Cook:
10 min
Yield:
6 servings
Level:
Easy
Total:
55 min
Prep:
15 min
Inactive:
30 min
Cook:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

Tarragon and Red Hot Sauce Butter:
Fire Roasted Oysters:

Directions

Watch how to make this recipe.

Butter: Combine all the ingredients in a food processor and process until smooth, or add them to a bowl and stir to combine. Cover and refrigerate for 30 minutes.

Oysters: Heat a grill to high. Put the oysters in a single layer on the grates of the grill and cook until the liquor begins to simmer. Immediately top each oyster with a heaping teaspoon of the tarragon butter and a few extra dashes of hot sauce, if desired. Garnish with tarragon leaves and serve.

Cook's Note

Paula Dean's brother, Bubba, does a version of this at his restaurant. I loved the idea and changed it slightly to make it my own. Hot sauce is a staple on the tables in just about every restaurant in Savannah. I prefer preparing the oysters on a charcoal grill because of the smoky flavor it will give the oysters but you can use a gas grill or indoor grill pan too. Bobby prefers preparing the oysters on a charcoal grill because of the smoky flavor it will give the oysters but you can use a gas grill or indoor grill pan too.

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