Smoked RMO's.....

Discussion in 'Nose to Tail' started by bkleinsmid, Aug 1, 2013.

  1. bkleinsmid

    bkleinsmid Smoking Fanatic

    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
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    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.
     
  3. bkleinsmid

    bkleinsmid Smoking Fanatic

    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
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I was thinking that too, or a quick direct grill over some hot coals.
     
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    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.
     
  6. webowabo

    webowabo Master of the Pit

    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
     
  7. bkleinsmid

    bkleinsmid Smoking Fanatic

    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
     
  8. webowabo

    webowabo Master of the Pit

    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 .. 
     
  9. bkleinsmid

    bkleinsmid Smoking Fanatic

    "Cocktails".........I've used that same answer before myself.........[​IMG]

    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
     
  10. webowabo

    webowabo Master of the Pit

    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? 
     
  11. bkleinsmid

    bkleinsmid Smoking Fanatic

    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
     
  12. webowabo

    webowabo Master of the Pit

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

    Cant wait to see the outcome :)
     
  13. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    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.
     
    Last edited: Aug 27, 2013
  14. bkleinsmid

    bkleinsmid Smoking Fanatic

    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
     
  15. webowabo

    webowabo Master of the Pit

    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;)
     
  16. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    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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