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To make the sauce, wrap the bacon around the thyme and tie with kitchen twine.
Heat 2 Tbsp olive oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste.
Add the onions and garlic and cook slowly without coloring for 5 minutes.
Add the remaining sauce ingredients, stir and cook over low heat for 20 minutes. Discard the thyme bundle.
When ready to cook, start Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to the highest temperature (500 degrees F on the Timberline) and preheat, lid closed, for 10-15 minutes.
Cut the bacon into 12 pieces. Place oysters on the grill and close the lid for 4 minutes.
Remove the oysters and then remove the top shell with an oyster knife. Spoon a heaping teaspoon of barbecue sauce onto each oyster. Then top with a piece of bacon and place oysters back onto the grill, cover, and cook for 5 to 6 minutes, or until the sauce is bubbling.
Transfer the oysters to a platter and serve. Enjoy!
We were honored to partner with the talented Chef Tyler Florence on this recipe, made specifically with the Timberline grill in mind.
Stay tuned for more from our recipe collaboration with Chef Tyler Florence. See more of Chef Tyler Florence’s work on his Instagram account @tylerflorence and stay up to date with him on the Food Network.