Grilled Oysters with Chipotle Bourbon Garlic Butter

Grilled Oysters with Chipotle Bourbon Garlic Butter:
50 Cold Water Oysters
1lb (4 sticks) butter, softened to room temperature
1/2 cup brown sugar
1/4 cup bourbon
2/3 cup garlic cloves, peeled and finely chopped
10oz can of chipotle chilies in adobo sauce, chopped

Instructions:
In a medium bowl dissolve the brown sugar into the bourbon. Combine the butter, brown sugar/bourbon mixture and other ingredients and mix well (You can use a food processor to mix the ingredients if desired) though it will remain a bit lumpy in texture. Set down a piece of parchment paper and pile the compound “butter” along the center, working to form a ‘log’. Wrap the butter, folding into a log-shape, and refrigerate it for at least an hour. The finished roll should be the dimension of a cube of butter, only longer (about a foot). Note: while the butter log makes for ease of use when cooking, storing the butter in the mixing bowl and scooping it out by the spoonful is just as effective. When ready to BBQ, fire up your grill to medium. Shuck the oysters, leaving the oyster meat in the bottom cup of the shell along with the oyster juice or “liquor”. Remove the butter from the fridge and cut into thin pats, about 1/4 inch. Place a pat of butter on top of each shucked oyster and place the oysters on the grill. Once the oysters and butter have bubbled remove them from the grill. Let cool for a brief moment and enjoy!