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Smoked RMO's.....

post #1 of 16
Thread Starter 

I was just given 40 lbs of fresh RMO's ( rocky mountain oysters). I cleaned them, removed the outer membrane, then into salted water over night. I want to try smoking some of them. Has anyone ever tried to smoke RMO's? I would love to get some ideas before I start.

Thanks,

 

Brad

post #2 of 16

I've only had them deep fried and braised. I would smoke them at a lower temp (225*) and then foil them similar to a 2-2-1 or 3-2-1 rib cook. Maybe even raise the temp during the foil.

post #3 of 16
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

I've only had them deep fried and braised. I would smoke them at a lower temp (225*) and then foil them similar to a 2-2-1 or 3-2-1 rib cook. Maybe even raise the temp during the foil.

 

Good idea.....thanks. I'm hoping that they will firm up a bit in the smoker. If not, maybe a quick fry to finish.

 

Brad

post #4 of 16
I was thinking that too, or a quick direct grill over some hot coals.
post #5 of 16

Calf fries I have fried and grilled over open flame, but oysters were always braised. I have not had any in awhile, but I would imagine low and slow would lend itself well to oysters.

post #6 of 16
Quote:
Originally Posted by bkleinsmid View Post

Quote:
Originally Posted by dirtsailor2003 View Post

I've only had them deep fried and braised. I would smoke them at a lower temp (225*) and then foil them similar to a 2-2-1 or 3-2-1 rib cook. Maybe even raise the temp during the foil.

Good idea.....thanks. I'm hoping that they will firm up a bit in the smoker. If not, maybe a quick fry to finish.

Brad
Was just given some calf fries.. wondering if you ever tried them in the smoker. I dont have many to experiment with... so was just doing a little research first
post #7 of 16
Thread Starter 
Quote:
Originally Posted by webowabo View Post


Was just given some calf fries.. wondering if you ever tried them in the smoker. I dont have many to experiment with... so was just doing a little research first

 

Funny you ask.........I was just looking at those this morning. To answer you.....no.....not yet. I had two big Q party's to do over the last two weeks that took too much time.

I will pull out about 3 lbs or so tomorrow and get them ready to smoke on Thursday. Then I can post the results on Friday.

 

Brad

post #8 of 16
Quote:
Originally Posted by bkleinsmid View Post

Quote:
Originally Posted by webowabo View Post


Was just given some calf fries.. wondering if you ever tried them in the smoker. I dont have many to experiment with... so was just doing a little research first

 

Funny you ask.........I was just looking at those this morning. To answer you.....no.....not yet. I had two big Q party's to do over the last two weeks that took too much time.

I will pull out about 3 lbs or so tomorrow and get them ready to smoke on Thursday. Then I can post the results on Friday.

 

Brad

thanks.. Ive have looked everywhere to see if anyone has smoked them. I looked last night (had some coctails in me so cant remember the details of what I found) but I think I remember the one that did smoke them did so at high temp .. and "exploded" them.. not sure what that means since I never cooked them any kind of way .. 

post #9 of 16
Thread Starter 
Quote:
Originally Posted by webowabo View Post

thanks.. Ive have looked everywhere to see if anyone has smoked them. I looked last night (had some coctails in me so cant remember the details of what I found) but I think I remember the one that did smoke them did so at high temp .. and "exploded" them.. not sure what that means since I never cooked them any kind of way .. 

 

"Cocktails".........I've used that same answer before myself.........pepsi.gif

There is a membrane that surrounds the tender meat inside. If cooked too hot and fast, I would imagine it would explode like a sausage casing. My plan is to smoke them low (180* to 200*) to start and then to 225* after about an hour. If they do explode, into sausage they will go......

 

Brad

post #10 of 16
Quote:
Originally Posted by bkleinsmid View Post

Quote:
Originally Posted by webowabo View Post

thanks.. Ive have looked everywhere to see if anyone has smoked them. I looked last night (had some coctails in me so cant remember the details of what I found) but I think I remember the one that did smoke them did so at high temp .. and "exploded" them.. not sure what that means since I never cooked them any kind of way .. 

 

"Cocktails".........I've used that same answer before myself.........pepsi.gif

There is a membrane that surrounds the tender meat inside. If cooked too hot and fast, I would imagine it would explode like a sausage casing. My plan is to smoke them low (180* to 200*) to start and then to 225* after about an hour. If they do explode, into sausage they will go......

 

Brad

well HURRY... I waiting on you :) hhehe.. just kidding. sounds like a good plan. You have an IT that you are aiming for once done? 

post #11 of 16
Thread Starter 
Quote:
Originally Posted by webowabo View Post

well HURRY... I waiting on you :) hhehe.. just kidding. sounds like a good plan. You have an IT that you are aiming for once done? 

 

I wanted to do them Friday.........that changed........then Sat but got reminded about the rib cook-off in Sparks, NV (you could make a road trip up for that one) so now I will pull them from the freezer on Sunday. I'm thinking that 160* would be a good IT.

 

Brad

post #12 of 16
Quote:

Originally Posted by bkleinsmid View Post

 

I wanted to do them Friday.........that changed........then Sat but got reminded about the rib cook-off in Sparks, NV (you could make a road trip up for that one) so now I will pull them from the freezer on Sunday. I'm thinking that 160* would be a good IT.

 

Brad

I wish I could have made a road trip to NV... :( Im in need of BBQ-A-tion... 

Cant wait to see the outcome :)

post #13 of 16

I have never had 'em smoked. There is a place in Carlsbad NM that is famous for them. They braise 'em. All my Cowboy cousins let the hands have 'em when they brand. That's a yearly thing, when this years yearlings arrive (usually around Halloween), they cut 'em and brand 'em and vaccinate 'em. 

 

Its my understanding, that if they are braised they are mountain oysters (large bull huevos), if they are fried they are calf fries (yearling or younger), and when if the hands pull'em at the branding and heat 'em on the propane fire used for heating the irons its called plumb sick! LOL... an they will eat 'em till they get sick.

post #14 of 16
Thread Starter 

Sorry for the delay guys.........a close friend had a major heart attack while we were doing a Q for a large car show. He is fine now but helping him has put my schedule off a bit. So this weekend I will do the RMO's and some of Bears bearloaf in stix. Friday and Sat will be busy.....

 

Brad

post #15 of 16
Sorry to hear about your buddy... my prayers directed to his family friends and him. .. n
No need to worry a out playing with different cuts. .. bubba need meats. .. give the sickly meat;)
post #16 of 16

You can always do a Two Step. Smoke them then slice and pan fry or Bread and make Smokey Calf Fries. That is one cut of meat that I would try out if I saw them on the Menu. Even if I did see them in Central PA, I don't think the family would let me bring them home...JJ

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