Wyoming Rocky Mountain Kabobs on the Arteflame

Introduction

There’s nothing quite like tasting the bold, wild flavors of Rocky Mountain venison and elk grilled over open flames on an Arteflame Grill. Perfect for outdoor cooking in true Wyoming style, these kabobs feature tender chunks of elk and venison, caramelized vegetables, and a savory sear that locks in juices using the signature reverse-searing method. With the varied heat zones of the Arteflame’s cooktop and grate, you’ll bring out the best flavor in every ingredient. Let's fire up the grill and turn this wild game into a culinary experience.

Ingredients

• 1 lb venison, cut into 1.5-inch cubes
• 1 lb elk, cut into 1.5-inch cubes
• 1 red bell pepper, chopped into 1.5-inch pieces
• 1 yellow bell pepper, chopped into 1.5-inch pieces
• 1 red onion, cut into wedges
• 1 zucchini, sliced into thick rounds
• 8 oz mushrooms, halved
• 2 tbsp Worcestershire sauce
• 3 tbsp melted butter (for basting)
• Salt and freshly cracked black pepper to taste
• Wooden or metal skewers
• Vegetable oil for lighting the grill
• 3 paper napkins (for lighting the fire)
• Seasoned firewood
• Optional: garlic powder, fresh herbs like rosemary or thyme

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour vegetable oil onto three paper napkins and place them in the center of the Arteflame grill.
2. Stack a few pieces of seasoned firewood over the napkins.
3. Light the napkins and let the fire catch. The grill will be ready for cooking in about 20 minutes.

Step 2: Prep the Kabobs

1. While the grill heats up, thread the venison, elk, and vegetables alternately onto the skewers.
2. Brush all sides with melted butter and season with salt, pepper, and other optional spices.

Step 3: Sear the Meat

1. Once the center grill grate reaches 1000°F, place the kabobs on the center grate to sear the meat—about 1 minute per side.
2. This step locks in the juices and gives your meat a steakhouse-quality crust.

Step 4: Finish Cooking on the Flat Top

1. Move the seared kabobs to the flat top cooktop for even cooking.
2. Rotate occasionally to ensure all sides caramelize without burning. Adjust placement toward the outer edge for lower heat if needed.
3. Baste occasionally with melted butter for richer flavor.

Step 5: Check for Doneness

1. Use a meat thermometer to check the internal temperature. Remove the skewers from the grill when the internal temp is 15°F below your target (e.g., 130°F for medium-rare).
2. Let the kabobs rest covered for 5–8 minutes to allow carryover cooking and redistribute juices.

Tips

• Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
• Thicker vegetable pieces cook evenly next to the meat and don’t fall apart.
• Don’t crowd the kabobs — space between pieces helps them grill more evenly.
• Try using clarified butter for even higher smoke point and richer flavor.
• Use the hotter inner griddle for meats and the outer edges for delicate vegetables.

Variations

1. Sweet Heat Kabobs: Add chunks of fresh pineapple and a glaze of sriracha-honey butter for sweet and spicy flavor.
2. Smoky BBQ Kabobs: Baste with your favorite BBQ sauce after searing for a deep, sticky coating.
3. Herb-Marinated Kabobs: Marinate meat in a rosemary-thyme garlic butter overnight for enhanced aroma.
4. Southwest Style Kabobs: Add corn-on-the-cob medallions and poblano peppers. Season with cumin and chili powder.
5. Mediterranean Style: Use oregano, lemon juice, feta crumbles (added post grilling), and olives for a tangy twist.

Best pairings

• Grilled flatbread brushed with herb butter
• Campfire-roasted baby potatoes with garlic butter
• Smoky corn on the cob with chili lime butter
• Full-bodied red wine like Syrah or Malbec
• Dark beer or a hoppy IPA

Conclusion

Rocky Mountain Kabobs are the essence of bold Wyoming flavor and outdoor experience. With the Arteflame grill, you’ll enjoy flawless control and unmatched flavor using the reverse searing method. From perfect caramelization to juicy interiors, your venison and elk kabobs will stand out at any gathering. Remember, meat continues to cook after being removed—track the temps for juicy perfection every time!