In a medium bowl, dissolve the brown sugar into the bourbon. Combine the butter, brown sugar/bourbon mixture, and other ingredients in a medium bowl and mix well though it will remain a bit lumpy in texture. You can use a food processor to chop the garlic and chipotles first then add the butter and burbon sugar mixture. Set down a piece of parchment paper or plastic wrap, and pile butter along the center, working to form a ?log?. Wrap butter, folding into a log-shape, and refrigerate for at least an hour. The finished roll should be the dimension of a cube of butter, only longer (about a foot). Note: while the butter log makes for ease of use when cooking, storing the butter in the mixing bowl and scooping it out by spoonful is just as effective.
When ready to BBQ, fire up your grill to medium hot. Shuck the oysters and remove butter from the fridge, cut butter into thin pats, about 1/4 inch. Place a pat of butter on each shucked oyster and place the oysters on the grill. Open a cold one and wait for the butter to melt and start to bubble. Watch the oysters sizzle, for about one minute, while enjoying the party. Once the oysters and butter have bubbled remove them from the grill. Let cool for a brief moment and enjoy!
From Hog Island in Marshal, California
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|Serving Size: 1 Serving (21g)|
|Recipe Makes: 1|
|Calories from Fat: 69 (64%)|
|Amt Per Serving||% DV|
|Total Fat 7.7g||10 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 20.3mg||6 %|
|Sodium 3.6mg||0 %|
|Potassium 14.5mg||0 %|
|Total Carbohydrate 9g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 9g|
|Protein 0.1g||0 %|
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Calories per serving: 108
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