Barbecued Oysters

• 8 tablespoons (1 stick) unsalted butter, softened
• 3 tablespoons fresh tarragon, chopped, plus whole leaves for garnish
• 1/2 teaspoon coarsely ground black pepper
• Kosher salt
• 1 1/4 cups Bar Americain Barbecue Sauce (page 236) or store-bought barbecue sauce
• 1 tablespoon ground cascabel chile or 1 teaspoon cayenne
• 20 oysters, scrubbed

1. Combine the butter and chopped tarragon in a food processor and process until smooth.
2. Add the black pepper and 1 teaspoon salt and pulse a few times to combine.
3. Scrape the mixture into a bowl.
4. Preheat a grill or the broiler to high or heat a grill pan over high heat.
5. Spread 1 cup kosher salt over the bottom of a large platter.
6. Combine the barbecue sauce and chile powder in a small saucepan and bring to a simmer over low heat.
7. Keep warm.
8. Carefully shuck the oysters over a bowl, reserving all of the oyster liquor.
9. Return each oyster to its bottom shell; discard the top shells.
10. Add some of the oyster liquor back to the oysters in the shell.
11. Top each oyster with about a teaspoon of the butter.
12. Carefully place the oysters in the half shell on the grates of the grill or on the grill pan.
13. Cook until the sauce starts to bubble and the oysters are just cooked through, about 2 minutes.
14. (Alternatively, you can place them on a baking sheet and heat under a preheated broiler for about 2 minutes.)
15. Remove the oysters from the grill using tongs, place on top of the salt on the platter, and top each with a small spoonful of the barbecue sauce.
16. Garnish with tarragon leaves and serve immediately.

unsalted butter, fresh tarragon, ground black pepper, kosher salt, bar americain, ground cascabel chile, oysters

Taken from www.epicurious.com/recipes/food/views/barbecued-oysters-382744 (may not work)