I picked up a couple dozen Quilcene Bay Oysters at a Farmers Market and the guy had a bunch of recipe cards in the bag. I saw this one and it had Brethren written all over it! Oyster Bling!
I shucked a dozen on the half shell and laid them on a bed of rock salt for stability (on my $.99 stainless steel BGE drip pan!)
Sliced some thick Applewood Smoked pork belly Bacon from Paulies Pig Pit.
Topped each Oyster with a dollup of fresh Cocktail sauce, a slice of the bacon and a slice of Champagne Cheddar cheese, and baked indirect on the Big Green Egg at @400* for 18 minutes.
Melty Porky Cheesey goodness!
It said serve them Hot, but these were 2 bite sized Oysters! They were great, but I think the smalls would be the perfect bite size!