Bought a couple pounds of ground kangaroo...what should I make??? - Page 2

buccaneer · 07-10-2014, 01:02 AM

Quote:

Originally Posted by TailGateJoecom

Actually, the Aussies really don't, they are viewed more as giant vermin, at least that is how it was explained to me.

You open the pantry, and a 6'6" 'roo is scooping up muesli...with a muscle density that makes Mike Tyson look like an ad for jello...and fighting abilities that make hollyfields ear look like an outpatient issue...yeah, a problem animal indeed!

However, silver lining...delicious!

THoey1963 · 07-10-2014, 01:18 AM

Quote:

Originally Posted by TailGateJoecom

Actually, the Aussies really don't, they are viewed more as giant vermin, at least that is how it was explained to me.

Quote:

Originally Posted by buccaneer

People have been eating kangaroo's for 70,000 years before America was populated.
We still eat them, close call for me on which I like better, a rare kangaroo filet or a beef steak.
Kangaroo tail soups and stews are the bomb.
So good.
Ground is the very worst way to try kangaroo, and I only use it for strong flavored dishes or the occasional grilled healthy burger .

Poorly handled kangaroo sucks tho.

So, if I understand this, Roo's are just big rats, but they have been eaten for 70,000 years...

Might be hard for me to get Roo meat here, so, should I just order some New York Rat Meat? Might need a couple dozen tenderloins to make a meal for one person, but...

USMC · 07-10-2014, 02:50 AM

Chili!!!!!!!!!!!!! Two pounds possibly mixed with one more lb. of another type of ground meat to add a little fat, would make a good sized pot of chili that would go a long way to feed a crowd.

Titch · 07-10-2014, 03:08 AM

My take on the Ground Roo is thus.
We buy minced Roo for pet food.
If you wanted to do the Bling thing and try it, I would suggest using it to make Balls in Tomato sauce or similar, overcook it and it will be dry.
Little Hours d" oeuvres type style.
Ad it to something like USMC suggested.
I honestly, have only eaten Roo that I enjoyed done by a traditional Mate and his 3 wifes.
Dumped on coals as caught, pull the skin away and grab a handful of meat
All other ways have disappointed me no end.

Diesel Dave · 07-10-2014, 03:35 AM

Dang Titch so eatin Roo caveman style is the way to go huh

If I ever even think about it I'll try to remember your advise

But I'll have to catch one first

Titch · 07-10-2014, 03:44 AM

Quote:

Originally Posted by Diesel Dave

Dang Titch so eatin Roo caveman style is the way to go huh

If I ever even think about it I'll try to remember your advise

But I'll have to catch one first

Grab it by the tail while wearing full body armour

Diesel Dave · 07-10-2014, 03:47 AM

Yeah I've learned about grabbing things by the tail.................but it took a couple times

Phubar · 07-10-2014, 03:57 AM

Roo meat is tasty but very lean.

Titch · 07-10-2014, 04:01 AM

Quote:

Originally Posted by Phubar

Roo meat is tasty but very lean.

Phu, what meat would you compare it with?
For me its on Par with deer, just a stronger flavour

Phubar · 07-10-2014, 04:33 AM

Spot on...reminds me of deer as well.
I've had steaks and topside...it's the only roo meat I can get over here.
http://www.bbq-brethren.com/forum/sh...ghlight=skippy

scrub puller · 07-10-2014, 05:35 AM

Yair . . . As an Aussie bushman I have often eaten Kangaroo but I must say it was frowned upon and probably not the "done thing" back then.

Wallaby though is a different thing again and particularly in the island state of Tasmania I think it is still quite a popular meat.

The traditional way with ground wallaby or 'roo (mince, in our talk) is to mix it with ground bacon and herbs and eggs and breadcrumbs or what ever and make it into meat balls as has been mentioned up thread . . . the meat is very lean and you need to add a bit of fat.

Cheers.

BB-Kuhn · 07-10-2014, 06:31 AM

Whatever you do, get HOPPIN... Sorry, couldn't resist.

AussieMatt · 07-10-2014, 06:39 AM

Quote:

Originally Posted by SmokinIllini

I, uh...yeah, I got nothin'.

People eat kangaroos?

Quote:

Originally Posted by Cajun Ty

I'm with you on this one

Yeah, we do. It tastes pretty good too. I'd eat it over beef any time, but to get it around here, I have to go to Pittsburgh.

Matt

deguerre · 07-10-2014, 07:12 AM

Hey. We eat opossums after all, y'all. Think of it as just a small roo with no brain. Only different. Did I mention they're stupid? Thick skulled too. OK, they're not roo, and nobody eats them.

Cajun Ty · 07-10-2014, 07:16 AM

Quote:

Originally Posted by deguerre

Hey. We eat opossums after all, y'all. Think of it as just a small roo with no brain. Only different. Did I mention they're stupid? Thick skulled too. OK, they're not roo, and nobody eats them.

You had me worried for a second lmao

07-10-2014, 02:50 AM	#18
USMC is one Smokin' Farker Join Date: 06-30-13 Location: Benndale, MS	Chili!!!!!!!!!!!!! Two pounds possibly mixed with one more lb. of another type of ground meat to add a little fat, would make a good sized pot of chili that would go a long way to feed a crowd. __________________ How does my butt taste? ... 22 WSM, 22 OTG, 18 Silver, WGA, GMG DB

07-10-2014, 03:08 AM	#19
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	My take on the Ground Roo is thus. We buy minced Roo for pet food. If you wanted to do the Bling thing and try it, I would suggest using it to make Balls in Tomato sauce or similar, overcook it and it will be dry. Little Hours d" oeuvres type style. Ad it to something like USMC suggested. I honestly, have only eaten Roo that I enjoyed done by a traditional Mate and his 3 wifes. Dumped on coals as caught, pull the skin away and grab a handful of meat All other ways have disappointed me no end. __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

07-10-2014, 03:35 AM	#20
Diesel Dave Quintessential Chatty Farker Join Date: 08-23-13 Location: In the woods	Dang Titch so eatin Roo caveman style is the way to go huh If I ever even think about it I'll try to remember your advise But I'll have to catch one first __________________ [B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe

07-10-2014, 03:47 AM	#22
Diesel Dave Quintessential Chatty Farker Join Date: 08-23-13 Location: In the woods	Yeah I've learned about grabbing things by the tail.................but it took a couple times __________________ [B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe

07-10-2014, 03:57 AM	#23
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Roo meat is tasty but very lean. __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

07-10-2014, 04:33 AM	#25
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Spot on...reminds me of deer as well. I've had steaks and topside...it's the only roo meat I can get over here. http://www.bbq-brethren.com/forum/sh...ghlight=skippy __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

07-10-2014, 05:35 AM	#26
scrub puller On the road to being a farker Join Date: 11-03-13 Location: Qld. Australia	Yair . . . As an Aussie bushman I have often eaten Kangaroo but I must say it was frowned upon and probably not the "done thing" back then. Wallaby though is a different thing again and particularly in the island state of Tasmania I think it is still quite a popular meat. The traditional way with ground wallaby or 'roo (mince, in our talk) is to mix it with ground bacon and herbs and eggs and breadcrumbs or what ever and make it into meat balls as has been mentioned up thread . . . the meat is very lean and you need to add a bit of fat. Cheers.

07-10-2014, 06:31 AM	#27
BB-Kuhn Take a breath! Join Date: 12-27-12 Location: Warrenville, IL	Whatever you do, get HOPPIN... Sorry, couldn't resist. __________________ Cat Daddy's BBQ : 22.5 WSM / PBC / Akorn / Weber OTG 22.5 Cajun Bandit / Smokey Joe Gold

07-10-2014, 07:12 AM	#29
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Hey. We eat opossums after all, y'all. Think of it as just a small roo with no brain. Only different. Did I mention they're stupid? Thick skulled too. OK, they're not roo, and nobody eats them. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog