Smoky BBQ Kilpatrick Oysters with Crispy Guanciale
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Smoky chargrilled oysters topped with crispy guanciale and finished with the bold, sweet-smoky flavour of Godi la Vita Honey BBQ Sauce. A rich, savoury bite with a touch of sweetness and heat — perfect as a shared starter.
| Ingredients |
Serves 3–4 people (10 oysters)
|
| 10 |
Fresh oysters, half shell |
| 120g |
Pork guanciale, diced
|
| 1 small |
Shallot, finely diced |
| 1 clove |
Garlic, minced |
| 1 tbsp |
Lemon juice
|
| 2 tbsp |
Godi la Vita Honey BBQ Sauce |
|
1 tbsp |
Olive oil |
| 1 |
Spring onion, thinly sliced |
|
Fresh cracked black pepper |
|
A few drops of hot sauce or chilli flakes (optional) |
Method
1. Prepare the oysters
Place the oysters on an oven tray on a bed of rock salt (or crumpled foil) to keep them stable.
2. Cook the Guanciale
Start in a cold pan and heat over medium heat and render the diced guanciale until crispy and caramelised (careful don’t burn it). Remove and set aside, keeping a little of the rendered fat in the pan.
3. Build the flavour
In the same pan add the shallots and garlic. Cook for about 1 minute until soft. Stir in Godi la Vita Honey BBQ Sauce and simmer briefly.
4. Top the oysters
Spoon a little of the bacon mixture onto each oyster, followed by a small drizzle of the sauce.
5. Chargrill
Place oysters under a very hot grill (or on a BBQ) for 3–4 minutes until bubbling and lightly charred around the edges.
6. Finish
Garnish with sliced spring onion and a crack of black pepper before serving immediately.
Pro Tips
✓ Use very high heat – high heat gives that signature charred oyster flavour without overcooking the oyster.
✓ Don’t drown the oyster – a small spoon of sauce is enough to enhance the natural oyster flavour.
✓ Serve on rock salt to keep the shells stable on the plate.
✓ Add cheese for indulgence – a little grated parmesan or pecorino before grilling adds a rich crust.
✓ BBQ version – cook directly on a charcoal grill for an extra smoky flavour that pairs perfectly with the Honey BBQ sauce.
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