Recipe courtesy of Daniel Doyle.
Chef Doyle grew up in Virginia and North Carolina, where early on he discovered his passion for Southern cooking, barbecue and hospitality. He attended Johnson and Wales University in Charleston, SC and then served in multiple executive chef positions. Chef Daniel Doyle returned to Charleston, SC and became the executive chef of Poogan’s Porch in 2007.
At Poogan’s Porch, he introduced a contemporary approach to traditional Lowcountry dishes. In 2013, Chef Doyle became a partner at Poogan’s Porch and in 2015 he and his business partners formed Poogan’s Hospitality Group with the opening of Poogan’s Smokehouse, a barbecue restaurant. With Poogan’s Hospitality Group, Chef Doyle has received various accolades and recognition, and has been an integral part in Poogan’s Porch’s growing success as one of the oldest restaurants in Charleston.
Ingredients
- ½ bushel of oysters, appx. 50
- 12 strips of bacon, cooked and chopped
Compound Butter Ingredients
- 1 lb. unsalted butter
- 4 oz. crumbled blue cheese
- 1 tbsp garlic powder
- 1 tbsp minced celery leaves
- 1 tbsp minced chives
- 2 tsp hot sauce
- 1 zest of lemon
- Salt to taste
Instructions
Set the EGG for direct cooking without the convEGGtor at 300°F/149°C.
Clean and detach the oysters from the shell. Place a bit of the butter mixture on top of each oyster; the compound butter recipe should be enough for the half bushel.
Place the oysters on a Perforated Cooking Grid; cook for 3 to 4 minutes or until the butter has melted.
Serves 6-8 people as an entrée.