To make a Tequila Citrus Cocktail Sauce, combine all ingredients into a bowl and whip to fully incorporate. Reserve for later use.
- 1/2 cup Chili Sauce
- 1/2 cup Ketchup
- 2 tablespoons Horseradish
- 1 tablespoon Tequila
- 1 Lemon (zested)
- 1 Lime (zested)
- 1/2 Orange (zested)
Stabilize your grill at 500 – 600°F. Place a large cast iron pan on the grill and bring it to temperature. Place the oysters in the cast iron pan; top with a towel and pour half the beer on top of the towel. Close the dome and roast for for 5-7 minutes, or until the shells slightly open. Remove from grill and using an oyster knife, pop open the oysters. Note: If the oysters did not open a bit in the front, either put them back in the pan on the grill or place the oyster on a table and holding the oyster with a protective towel, open the oyster from the fulcrum in the back of the shell. Be careful the knife does not slip through the oyster, cutting your hand.
Remove the top half of shell and discard. With an oyster-shucking knife, disconnect oyster meat from bottom shell. Transfer to a presentation plate or enjoy right then and there.
Serve with cocktail sauce, saltine crackers and melted butter.