Off Topic Kangaroo for Tea
- Thread starter Brian Storm
- Start date
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Well you can get burgers if you want but the fillet is pure flesh mate & the Australian government strictly control it.
It's very lean - no marbling in it like you get with beef. Therefore you have to marinate it in oil.
If you like your meat well done don't buy roo - the most you can go to is medium rare otherwise you might as well chew on a miners boot.
I might have some this weekend, I'm going off red meat for a few weeks so best get on it before then.
I have a huge log burner in my garden with a built in pizza shelf/griddle, Skippy is getting done Aus style - outdoors!
Sounds good, just don't overcook it.
Where's my ****ing invite anyway you ****?
You didn't get it? I posted it mate, I'd have a word with your postie... thieving bastard.
Sounds good mate, that would work.
Yeah the Revel concept does put me off.
Leanest red meat you'll ever eat mate. Perfect for fitness eaters I say. Got it frozen from Iceland fiver for two pieces of fillet. I think you'll like it
My Ostrich was nice mate, the flavour vs texture took some getting my head round though. Strange meat.
My postie is a woman.
Seems very happy-go-lucky, always laughing & carrying on.
She's got a nice arse too. Might have to bend her over the garden gate & give her one from behind right in front of the neighbors just for nicking my invite.
You need to rest the **** out of it once it's cooked. Don't even think about eating it until it's sat for 5 minute.
If you wan't a burger for a treat they're very lean and and gristle free.
I tried a piece straight out of the pan just to see the difference before it rested, the difference as staggering, like two different meats very chewy, but once it rested I could effortlessly slide the knife through it.
It's the first time I've cooked it but I read up on it a bit before hand.
Don't know if it's just beginners luck or what but it was so juicy & tender with only a hint of pink in the middle.
The lady loved it too.
It's the first time I've cooked it but I read up on it a bit before hand.
Don't know if it's just beginners luck or what but it was so juicy & tender with only a hint of pink in the middle.
The lady loved it too.
I do the finger test. It's accurate every time.
https://www.exploratorium.edu/cooking/meat/activity-fingertest.html
I can't eat sausages for the same reason! I just can't trust what them buggers put into sausages these days!
Not so sure about that mate. I'd need a lot of convincing!
All sorts of crap goes into sausages, all the stuff left over that they can't sell!!
I'm not eating anyone or anythings ball-pouch, or its gonads!!
Not so sure about that mate. I'd need a lot of convincing!
All sorts of crap goes into sausages, all the stuff left over that they can't sell!!
I'm not eating anyone or anythings ball-pouch, or its gonads!!
They can always sell it. Nothing is wasted and rightly so. If we kill an animal we owe it's life to use every part.
But Gourmet sausages aren't like that though. better cuts used, not filled with additives. 97% pork instead of the the average 40%. Gorgeous.