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Emu Fillet

Found an Emu fan fillet in the freezer the other day, so decided we'd have it tonight.

I tied it up to help it cook evenly as it's kind of a funky shape. After tying, I sprinkled on some DP Cow Lick rub.

Got the egg up to 550° dome, and put the fillet on. I pulled it off at 145° based on some internal temps I found online. Let it rest for a few, and then sliced. It wasn't bad, but I don't think I'd rush out to buy another one.....too lean for my tastes.

Had a green salad and some farro with it.
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After dinner I had a nice Imperial coffee stout and a smoke:

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Comments

  • BotchBotch Posts: 3,198
    Emu, that's that ostrich-looking thing, right?
    From the third pic it looked surprisingly juicy and delicious, sorry it wasn't good.  
    :(
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
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  • Yeah....I think it looks like an ostrich?

    It wasn't bad.....it just didn't knock my socks off. If I were to do one again, I'd look to marinade it in something. It's extremely lean, there was no marbling what-so-ever.
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  • AleBrewer said:
    Yeah....I think it looks like an ostrich?

    It wasn't bad.....it just didn't knock my socks off. If I were to do one again, I'd look to marinade it in something. It's extremely lean, there was no marbling what-so-ever.

    Ostritch and emu have to be done rare. They are super lean but can be cooked like steak. 125-130 or it's sawdust. When done right, they are really good but most people can't wrap their head around cooking a bird to rare.

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  • nolaeggheadnolaegghead Posts: 14,197
    AleBrewer said:
    Yeah....I think it looks like an ostrich?

    It wasn't bad.....it just didn't knock my socks off. If I were to do one again, I'd look to marinade it in something. It's extremely lean, there was no marbling what-so-ever.

    Ostritch and emu have to be done rare. They are super lean but can be cooked like steak. 125-130 or it's sawdust. When done right, they are really good but most people can't wrap their head around cooking a bird to rare.
    Rare (or medium rare) is how I like my duck breast.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • AleBrewer said:
    Yeah....I think it looks like an ostrich?

    It wasn't bad.....it just didn't knock my socks off. If I were to do one again, I'd look to marinade it in something. It's extremely lean, there was no marbling what-so-ever.

    Ostritch and emu have to be done rare. They are super lean but can be cooked like steak. 125-130 or it's sawdust. When done right, they are really good but most people can't wrap their head around cooking a bird to rare.

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  • AleBrewer said:
    Yeah....I think it looks like an ostrich?

    It wasn't bad.....it just didn't knock my socks off. If I were to do one again, I'd look to marinade it in something. It's extremely lean, there was no marbling what-so-ever.

    Ostritch and emu have to be done rare. They are super lean but can be cooked like steak. 125-130 or it's sawdust. When done right, they are really good but most people can't wrap their head around cooking a bird to rare.
    My original plan was to cook until 130°, and pull them to rest for 10-15 min. I was poking around on the web, and found recommended temps of 145°-155° for a med rare to light medium.

    It wasn't that it was dry, it just didn't have much flavor to me. This is the first time I've ever had emu.....so I didn't know what to expect. If I were to do it again, I'd look to marinade it to give it a bit more flavor.


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