Smoky Barbecued Oysters

• 24 oysters in shell, scrubbed
• 3 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/3 cup distilled white vinegar
• 1 1/2 cups tomato sauce
• Liquid from the barbecued oysters
• 1/4 cup packed light brown sugar
• 1 teaspoon sweet pimenton (Spanish smoked paprika)
• 1/4 teaspoon garam masala
• 1/2 teaspoon cumin seeds, toasted and ground
• Dash of Worcestershire sauce
• Kosher salt and freshly ground pepper

1. Prepare a hot fire (a 2-second fire) in a campfire or wood-fired grill.
2. Place the oysters, deep-shell side down, on the campfire grate or grill over direct heat and cook until they open, 6 to 7 minutes.
3. They may open only slightly.
4. Leave them on the fire for another minute but no longer.
5. There should still be juice in the shell when removed from the heat.
6. Reserve the oyster liquid for use in the sauce.
7. To make the barbecue sauce, heat the oil in a medium skillet over medium heat and saute the onion until tender, 5 minutes.
8. Add the garlic and saute for another 5 minutes.
9. Add the vinegar and stir well.
10. Stir in the tomato sauce and oyster liquid and bring to low boil.
11. Stir in the brown sugar to dissolve.
12. Add the pimenton, garam masala, cumin seeds, and Worcestershire sauce.
13. Cook for 5 minutes, then remove from the heat and let cool.
14. Add water if needed to thin.
15. Add salt and pepper to taste.
16. Use now, or cover and refrigerate for up to 1 week.
17. Using a heat-resistant glove, break off the top shell and serve in the deep shell.
18. Place on a platter lined with rock salt and serve hot, with a dollop of barbecue sauce.

oysters, olive oil, onion, garlic, white vinegar, tomato sauce, liquid from, brown sugar, sweet pimenton, garam masala, cumin seeds, worcestershire sauce, kosher salt

Taken from www.epicurious.com/recipes/food/views/smoky-barbecued-oysters-391774 (may not work)