Light a chimney full of lump charcoal. When the charcoal is hot, dump in one half of the PK Grills PK300AF.
Place the diced bacon in a small cast iron pot on the grill. Cook the bacon until crispy, stirring occasionally.
At the same time, grill the green onions with the lid open, just until lightly charred. Remove from the grill and mince finely.
To make the Cajun Bacon Butter, combine the room temperature butter with the crispy diced bacon, charred green onion, along with the Cattleman’s Grill Cajun Fusion, lemon juice and zest, garlic and Cattleman’s Grill Pit Fire Hot Sauce. Mix well with a fork.
Shuck the oysters, discarding the flat half of the shells.
Dollop 1-2 tsp room temperature Cajun Bacon Butter on top of each oyster.
One by one, transfer the oysters to the grill using tongs. Place them directly over the hot coals.
Cook the oysters until the liquid and butter surrounding the oyster meat is simmering about 3-5 minutes. Remove from the grill.
Eat the oysters as soon as the shell is cool enough to handle.