From the Hog Island Oyster Lover's Cookbook
Makes 24; serves 4 as an appetizer
(Yeah, you'll want to double this recipe, at least)
1 cup ketchup
1/4 cup Worcestershire sauce
3 cloves garlic, crushed
2 Tbs. honey
2 Tbs. freshly squeezed lemon juice
Dash of Tabasco sauce
2 dozen small or medium Hog Island Sweetwaters (Pacific oysters)
Make the Sauce
In a medium bowl, combine all the ingredients and stir to blend. Cover and let sit for at least one hour. Sauce can be made up to 2 days ahead.
Prep the grill and the oysters
Prepare a medium hot fire in a charcoal grill. Pour rock salt on a rimmed platter. Shuck the oysters, removing the flat top shell and loosening the oyster from the bottom shell; leave the oyster in the shell, reserving as much liquor as you can in the shell. Nestle the oysters in the rock salt to keep from tipping. Cover loosely with clean kitchen towel until fire is ready.
When the fire has died down and the coals are covered in a fine coat of ash, spread the coals out evenly over the bottom of the grill. Place the oysters on the center of the grill and spoon 1 Tbs of sauce onto each oyster. Cover grill and cook for 3 to 5 minutes, or until the liquor and sauce are just bubbling. Take care not to overcook. Serve immediately on a rock salt lined platter.
Warning: Hot oysters! Wash down with cold beer.