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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

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: 2,281
    Emu, that's that ostrich-looking thing, right?
    From the third pic it looked surprisingly juicy and delicious, sorry it wasn't good.  
    :(
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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.
  • 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.

  • nolaeggheadnolaegghead Posts: 10,682
    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.
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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.

  • 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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