Ingredients

• 4 cloves garlic, coarsely chopped
• 2 anchovies
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons sambal oelek
• 1 1/2 tablespoons Sriracha, or hot chilli sauce
• 250g butter, at room temperature
• Rock salt, for serving
• 24 fresh oysters, shucked, shells reserved (see Notes)
• Lemon wedges, for serving

Method

• Step 1 In a small food processor, blend the garlic, anchovies, lemon zest and juice to form a smooth paste. Blend in the sambal and Sriracha. Set aside.
• Step 2 In the bowl of an electric stand mixer that’s fitted with the whisk attachment, whip the butter on medium-high speed for about 10 minutes, or until the butter is pale and white in colour. Switch the whisk attachment for the paddle. Add the anchovy-chilli paste and mix on medium speed for about 2 minutes, or until thoroughly blended. Season the chilli butter to taste with salt and pepper.
• Step 3 Preheat the barbecue for medium-high heat. For a gas barbecue, spread the drained wood chips in the smoker box and enclose. Alternatively, spread the wood chips over half of a sheet of foil, fold the foil over and crimp the edges to form a package. Poke 4 or 5 holes in the foil package to allow the smoke to escape. Place the smoke box or foil package directly on a lit burner. For a charcoal barbecue, sprinkle the drained wood chips over the prepared coals.
• Step 4 Spread about 1 cup of rock salt over a small baking tray. Arrange the oysters in their half shells over the rock salt, nestling them so they will remain in place. Add 1/2 tablespoon of chilli butter to each oyster. Melt the remaining chilli butter in a saucepan and reserve for serving.
• Step 5 Place the tray with the oysters on the barbecue and close the barbecue lid. Cook the oysters for about 3 minutes, or until the butter is bubbling and the oysters are warm but still soft. Dress the oysters with the melted chilli butter, squeeze with lemon, and serve.