Oyster Flavor Freestyle with 1971 Hook Hot Sauce Butter Chef Rob with 1971 Hook shows us how to prepare a freestyle oyster. It starts with a hot sauce-infused compound butter, chilled and cut into blocks. The single oyster is cooked over hot coals, allowing the shell to pop open and retain the liquor. Once opened, the hot sauce butter melts inside, adding bold flavor. Topped with hot sauce crema, local edible flowers, and fresh chives, with a touch of dry ice for visual flair. A simple, creative