Nick's Cove BBQ Oysters

Bobby Flay learns about how to barbecue an oyster.
Nick's Cove BBQ Oysters

This is the dish chef Alex Klarkowski cooked for Bobby Flay on his recent visit to Nick's Cove Restaurant in Marshall, California

Garlic parsley butter:

1 lb. unsalted butter, softened
4 cloves garlic, minced
1 bunch parsley, chopped
Salt and pepper
Combine all ingredients and mix well.

"Your Favorite Barbeque Sauce:"

1 yellow jumbo onion, julienned
3 cloves garlic, chopped
2 ea. Jalapenos or other fresh chiles, diced
¼ lb. bacon, cut into large chunks
1 12 oz. can Coca Cola
1 32 oz. can of peeled tomatoes
1 bottle ketchup
Salt and pepper
Sweat onion, bacon, garlic, and jalapenos in a large saucepan over medium heat until onions are translucent. Add remaining ingredients and bring to a boil. Cook over low heat, stirring occasionally, for 2 hours. Adjust seasoning to taste. Puree and strain.

For BBQ Oysters:

Fresh oysters, on the half shell
Garlic parsley butter
"Your Favorite Barbeque Sauce"

Place shucked oysters on the grill over hot coals. Top each with ½ teaspoon garlic parsley butter. When the oyster begins to bubble, add barbeque sauce to cover. Serve hot.