Cookin' the zoo!

TastyWilbur · December 2014

We've got a big group of friends coming over tomorrow night for new years eve and I may have gone a little overboard at the butcher shop. In addition to the flank steak, chorizo, blood sausage and sweetbreads that I would typically cook, I got excited and bought kangaroo, alligator, python, boar, goat and rabbit. I'm wondering if any of you have pointers for smoking a bone-in goat leg? I've got it in a brine at the moment, and have a curry powder based rub I'll put on before throwing it on, but other than that I'm not entirely sure what else I could do to it (inject maybe?) or how long I should expect it to cook for.

Any recipes or pointers for any of the other meats would also be appreciated!!

Chubbs · December 2014

Use mangrates

johnkitchens · December 2014

I just want to see the pics!

Tjcoley · December 2014

It all tastes like chicken. Spatchcock it all.

logchief · December 2014

A bit over the top for me, hope you know your guests. But the Egg will do just about anything, looking forward to the pics

johnkitchens · December 2014

I would not eat Kangaroo or Python. I am a wuss I guess.

TastyWilbur · December 2014

They're a pretty adventurous bunch. We'll see how it goes. Will post pics as soon as I wake up from the multi day nap I'm planning on taking afterwards...

logchief · December 2014

Well, Happy Crazy Meat New Year, hope you have adaquate adult beverages to accompany that worldly feast.

anton · December 2014

Amazing menu, are you in the U.S.? Sounds like you got the whole outback on the menu minus Wombats and Emus.
:-bd

TastyWilbur · January 2015

Happy New Year folks! The exotic meat experiment came out better than expected. Fed about 25 people (and not a single one has been hospitalized). Pics attached. Started the day with a small pork shoulder and some deep fried wings and cooked/ate for the next 16 hours. Of the less traditional fare, I'd say the rabbit and the goat were the favorites, followed closely by the alligator. Kangaroo and boar were even, though they don't taste anything alike. The python is not pictured, but was also the least interesting, flavor wise. Happy to share recipes if anyone is interested.

caliking · January 2015

WOW!! What a spread!

How did you end up cooking the goat? My experience is that it turns out best cooked like a leg of lamb. Usually doesn't do as well smoked lo n slo because there is little interstitial fat in the meat, but I would like to know how yours turned out.

If you give me enough notice, I can be there the next time you cook like this

Grillin_beers · January 2015

I just want to know where you are so I can visit your butcher. Sweet cook though

TastyWilbur · January 2015

For the goat: I left in soaking in an improvised brine overnight (mostly kosher salt, water, white vinegar and some mesquite rub). Then I made a curry based rub and threw it on the egg at 275. Left it on for about 6 hours. I basically left it on until it hit 175 internal temp. Having never cooked goat like this I wasn't sure what to expect, but it came out great! The brine/rub flavors really penetrated through the meat, which was almost falling off the bone.

For those who asked, I bought all the crazy stuff at a butcher in Arlington, VA. The place is called Westover Market (I think they might do online orders, but don't hold me to that). Will let you all know next time I decide to cook something off the grid (baby seal? Just kidding. maybe.) and all are welcome.

grege345 · January 2015

I'm a fan of kangaroo. Cooks super fast.

Dobie · January 2015

Is this your butcher?

grege345 · January 2015

@Dobie‌

)

TastyWilbur · January 2015

I think he was shorter, and Korean, but that tiger looks delicious...

Mattman3969 · January 2015

TastyWilbur said:

For the goat: I left in soaking in an improvised brine overnight (mostly kosher salt, water, white vinegar and some mesquite rub). Then I made a curry based rub and threw it on the egg at 275. Left it on for about 6 hours. I basically left it on until it hit 175 internal temp. Having never cooked goat like this I wasn't sure what to expect, but it came out great! The brine/rub flavors really penetrated through the meat, which was almost falling off the bone.

For those who asked, I bought all the crazy stuff at a butcher in Arlington, VA. The place is called Westover Market (I think they might do online orders, but don't hold me to that). Will let you all know next time I decide to cook something off the grid (baby seal? Just kidding. maybe.) and all are welcome.

This sounds like such a fun cook. What was the texture of the goat at 175? I have been wanting to do mutton for a bit but haven't pulled the trigger.

TastyWilbur · January 2015

Do it! At 175 it was almost as soft as baby back ribs or the money muscle on a pork shoulder. Really, really tender. Pretty moist too, which was a bit of a surprise to me. I didn't think it would hold much moisture.

TN2TX · January 2015

I spy a bottle of Jack Daniels to the right of your spread. Of all the items, that might be my favorite. Kidding aside, that looks amazing. Nice work sir.

SGH · January 2015

What a great cook brother. Certainly not your everyday same ole same ole. On a separate note, I have always wanted to try smoking a whole kangaroo in the hopping position. Just think that it would look cool as heck if nothing else. Again, awesome job.

blind99 · January 2015

geez that's an awesome spread! was that flank steak of wooly mammoth?

TastyWilbur · January 2015

@SGH if you ever find a butcher that will sell you a whole kangaroo let me know and I'm on the first flight out.

PNWFoodie · January 2015

Sounds like you shop at my butcher, except I'm in the PNW.

Talk to me about the goat, if you don't mind. I've never ventured there, but am very curious. Anything you'd compare it to? (Please don't say chicken ~:> )

SGH · January 2015

TastyWilbur said:

@SGH if you ever find a butcher that will sell you a whole kangaroo let me know and I'm on the first flight out.

If I ever get my hands on a whole Roo, I give you my word I will let you know. We will throw it on Unit #6 and see what happens my friend.

TastyWilbur · January 2015

Not at all like chicken! It's more of a beefy flavor (stronger though). Super tender but also very lean. There wasn't a lot of fat dripping off into the pan or anything like that. I would definitely do it again. Even the less adventurous folks who came over and sat around waiting for the steaks to come off the grill gave the goat a try and loved it, so I don't think you'll have difficulty finding people to help finish it off.

theyolksonyou · January 2015

I've had really good goat, and I've had really. Baaa(d) goat, sorry. If you don't cook it right, it's gamy to me, or as my wife say, "tastes like goat smells." Sounds like you nailed it!

SGH · January 2015

theyolksonyou said:

If you don't cook it right, it's gamy to me,

There is a lot of truth in your statement above. Also the slaughtering and handling play a huge part as well. I won't post it here as its a very dangerous method to use at home, but if you are doing your own slaughtering, I can tell you a way to electrocute the carcass after the animal has been killed. This will reduce the gamey taste dramatically. I'm not making this up or joking. A lot of slaughter houses that cater to high end proveyers use this method every day. I happen to use it myself on wild or strong animals.

theyolksonyou · January 2015

@SGH‌ the worst I've had was in a restaurant the best in the break rooms at work. We have a large Hispanic population and they can cook some goat! They don't necessarily like to share it though.

Grillin_beers · January 2015

So I looked up @TastyWilbur‌'s butcher and found out where they get exotic meat from. Here is the link:http://miva.fossilfarmsostrich.com/mm5/merchant.mvc?Screen=SFNT&Store_Code=ff

Cookin' the zoo!

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