Grilled Rocky Mountain Oysters Nevada Style

Introduction

Rocky Mountain Oysters, also known as calf fries, are a distinct Western delicacy popular across Nevada. When grilled correctly, they’re rich, crispy, and full of bold flavor. Using the Arteflame grill ensures a perfect sear at over 1,000°F for that steakhouse-quality crust. With reverse searing on the flat griddle, you lock in taste and achieve ideal doneness. This Nevada-style twist on a frontier favorite makes for an unforgettable dish straight from the open flame.

Ingredients

• 1 lb Rocky Mountain oysters (bull calf testicles), cleaned and peeled
• 1 tbsp coarse sea salt
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 2 tbsp unsalted butter
• Juice of 1 lemon
• 1 tbsp chopped fresh parsley (optional garnish)
• Tangy dipping sauce (your favorite or see variations)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour a small amount of vegetable oil onto three paper napkins.
2. Place napkins in the center fire pit of the Arteflame grill.
3. Stack firewood over the napkins and light them.
4. Let the grill heat for about 20 minutes until the center reaches 1,000°F.

Step 2: Prep and Slice the Oysters

1. While the grill is heating, slice the Rocky Mountain oysters into 1/4-inch thin slices.
2. Pat them dry with paper towels to remove excess moisture.
3. Season generously with sea salt, black pepper, garlic powder, and smoked paprika.

Step 3: Sear on the Center Grill Grate

1. Add a small amount of butter to the flat griddle surface for flavor enhancement.
2. Place the thin slices directly on the center grill grate to sear for 1–2 minutes per side.
3. Once crispy and browned, move them to the flat top griddle to continue cooking.

Step 4: Reverse Sear to Finish

1. Arrange the seared pieces on the flat cooktop griddle closer to the outer edge for slower, even heat.
2. Add a bit more butter and a squeeze of lemon juice to enhance flavor.
3. Continue cooking until the internal temperature is 15°F below your desired doneness (usually around 145°F for medium doneness before removing).

Step 5: Garnish and Serve

1. Sprinkle with chopped parsley if desired.
2. Serve immediately with a tangy dipping sauce on the side.

Tips

• Always slice oysters thin for quicker cooking and better texture.
• Use butter on the flat top rather than oil for added flavor.
• Let the grill develop different temperature zones so you can move food in and out of hotter or cooler spots for precision cooking.
• Remove meat 15°F before desired temperature to prevent overcooking.
• Serve hot off the grill for maximum crispiness.

Variations

• Spicy Nevada Kick: Add cayenne pepper and chipotle powder to the seasoning mix for a bold Southwest taste.
• Garlic Herb Delight: Mix in Italian herbs like oregano and thyme and finish with roasted garlic butter.
• Sweet Smoky BBQ: Glaze oysters with a brown sugar BBQ sauce in the last 2 minutes of griddling.
• Asian Fusion: Marinate sliced oysters in soy sauce, sesame oil, and ginger before grilling.
• Lemon Pepper Crunch: Use lemon pepper seasoning in place of paprika and garnish with lemon zest for a citrus burst.

Best pairings

• Grilled corn with lime and cotija cheese
• Fire-roasted potatoes with dill butter
• Smoky coleslaw with apple cider vinaigrette
• Chilled Nevada pale ale or light lager
• Grilled peaches with honey as dessert

Conclusion

Grilled Rocky Mountain Oysters Nevada Style combines authentic Western heritage with precision grilling for a truly memorable dish. With the Arteflame grill’s unique high-heat searing and smooth flat top cooking, you’ll get unmatched taste and texture. Whether you're impressing guests or exploring adventurous new flavors, this Nevada favorite won't disappoint.