instructions

For the BBQ Sauce

• Combine the hot sauce and honey in a blender. Set aside. In a very small saucepan, heat the clarified butter to 140ºF over medium heat, using a frying thermometer to access temperature.
• You may also heat the butter in a microwave oven in a small microwaveable bowl. (If you just prepared the clarified butter and it's still over 140º, you don't need to cool it to 140º.)
• Promptly turn the blender to low speed and slowly pour the 140º butter in a thin steady stream through the hole ine the blender's lid. Pour this barbecue sauce in a large, nonreactive mixing bowl and set aside.

For the Oysters

• Heat the oil in a deep fryer to 350ºF, or heat 1¹/₂ to 2 inches of oil in a 5-quart Dutch oven over medium-high heat to 350º.
• Place the seasoned flour in a large mixing bowl.
• Once the oil has almost reached 350º, drain any excess oyster liquor from a batch of the oysters and dredge them in the seasoned flour.
• Carefully slide the oysters into the oil. (As the cold oysters come in contact with the hot oil, it may momentarily bubble up in the pan.) Fry the oysters just until golden brown and crispy, about two minutes. Remove the finished oysters from the oil with a slotted spoon and drain on paper towels. Repeat to dredge and fry the remaining oysters.
• As soon as all the oysters have been fried and drained, add smalled batches of them to the bowl of barbecue sauce and toss to coat well. Serve while still warm.

For the Blue Cheese Dressing

• Combine all the ingredients in a medium-size mixing bowl, blending well with a whisk.

Notes

• Serving Suggestion: Before using the dipping sauce, refrigerate it in a covered container at least four hours or overnight to let the flavors develop, then season with more kosher salt and pper if desired. Keep refrigerated and use within four days.
• Plating the Poboy: Cut the French bread down the middle and line one side with lettuce, tomatoes, and shaved red onions. Add 14 oysters and top with blue cheese dressing and crumbles.