Oysters Kilpatrick

  • Prep Time: 15m
  • Cook Time: 10m


  • 12 fresh oysters, shucked on the half shell
  • rock salt
  • 1/3 c ketchup
  • 1 tbsp. Worcestershire sauce
  • 1/2 lb thick cut bacon (thinly sliced up across the grain)
  • dash of Tony Chachere’s® hot pepper sauce
  • juice of ¼ lemon
  • lemon or lime wedges, for garnish


  1. Shuck oysters.
  2. Place oysters on a thick bed of rock salt on a baking pan *The rock salt is to keep the oysters fit snug and upright on the baking sheet so all the juices don't fall out when cooking them.
  3. Mix together sliced bacon, Worcestershire sauce, ketchup, lemon juice, and Tony Chachere’s® hot pepper sauce.
  4. Add a splash of Worcestershire sauce to each oyster shell, then top with bacon mixture.
  5. Broil on high on the upper middle baking rack for 10 minutes or until bacon is brown and crispy. (Broil a couple minutes longer if you would like your oysters cooked more).
  6. Serve with lime or lemon wedges.