Butter BBQ'd oysters from The Preservatory Cookbook

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Grill something different for your next backyard barbecue party. These oysters from The Preservatory cookbook, by Lee Murphy of Vista D'oro Farms & Winery, are easy to make, full of flavour, and elegant. Murphy recommends pairing the oysters with a Kir Royale. For the compound butter, you can use either the heirloom tomato and chile jam, the spicy sweet charred onion and figs jam or the Indian-spiced green tomato jam from the cookbook. Just mix the jam thoroughly with softened butter, roll into a log in plastic wrap, and chill until ready to use. 

In a pinch, you can use your favourite sweet and spicy jam.


1 dozen fresh oysters
6 tsp compound jam butter of your choice, choose a spicy combo
2 slices bacon or pancetta, cooked until crispy and chopped fine
3 tbsp grated horseradish

Heat grill to medium-high and shuck oysters. Place 1/2 tsp compound butter in center of each oyster.

Place oysters on grill, close lid and count to 30. Lift lid and sprinkle oysters with crispy bacon bits. Carefully remove oysters from grill with tongs so you don’t spill any of the yummy sauce that has been created.

Serve hot oysters with a pinch of freshly grated horseradish.