Steps

• Step 1

  To make the sauce, wrap the bacon around the thyme and tie with kitchen twine.

  Ingredients

  • 3 Slices cooked bacon

  • 1 Bunch fresh thyme

• Step 2

  Heat 2 Tbsp olive oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste.

  Ingredients

  • 2 Tablespoon olive oil

• Step 3

  Add the onions and garlic and cook slowly without coloring for 5 minutes.

  Ingredients

  • 1  onion, diced

  • 2 Clove garlic, chopped

• Step 4

  Add the remaining sauce ingredients, stir and cook over low heat for 20 minutes. Discard the thyme bundle.

  Ingredients

  • 2 Cup ketchup

  • 1/2 Cup light brown sugar

  • 1/4 Cup molasses

  • 2 Tablespoon Red wine vinegar

  • 1 Tablespoon mustard powder

  • 1 Teaspoon cumin

  • 1 Teaspoon paprika

  • To Taste Ground black pepper

• Step 5

  When ready to cook, set temperature to High and preheat, lid closed for 15 minutes. For optimal results, set to 450° if available.

  00:15

  450 ˚F / 232 ˚C

• Step 6

  Cut the bacon into 12 pieces. Place oysters on the grill and close the lid for 4 minutes.

  00:04

  450 ˚F / 232 ˚C

  Ingredients

  • 12  Hog Island oysters

• Step 7

  Remove the oysters and then remove the top shell with an oyster knife. Spoon a heaping teaspoon of barbecue sauce onto each oyster. Then top with a piece of bacon and place oysters back onto the grill, cover, and cook for 5 to 6 minutes, or until the sauce is bubbling.

  00:06

  450 ˚F / 232 ˚C

• Step 8

  Transfer the oysters to a platter and serve. Enjoy!