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there s no camel section!! - Page 5

post #81 of 91
Thread Starter 
Quote:
Originally Posted by alelover View Post



Are they like thoroughbred racing camels or something? th_dunno-1%5B1%5D.gif

If slow racehorses end up in inside fast greyhounds,do slow camels end up on BBQs?
 

 

post #82 of 91
Quote:
Originally Posted by alelover View Post



Are they like thoroughbred racing camels or something? th_dunno-1%5B1%5D.gif



looool, their are Camel Races here, but the ones that sell for millions are usually sold for their beauty. I have seen Lambs sell for upwards of $100,000 usd due to how they look. Every region has their prized posessions, USA we have expensive Bulls, Dogs, Horses, Ponys etc;

 

Update: Wanted to get a jump start on the crazy meat smoke coming up this weekend so I went to the Grocery Store last night and picked up some Ground Buffalo Meat @ 3.52 per lb (Got 1.5kg). Asked about the Camel but they were out.......yeah I know, i was bummed out.....But no worries as today the butcher will call me as soon as the fresh slaughter arrives, said it would be around 11:00am (+3:00GMT) or 3:00am Eastern Standard Time USA.

 

Camel is 5.98 per lb for those who want to know.usa.gif

 

post #83 of 91
Quote:
Originally Posted by Moikel View Post

If slow racehorses end up in inside fast greyhounds,do slow camels end up on BBQs?
 

 



I would love to see a whole camel on a bbq, Camel races are usually about endurance more so than speed. I have heard the Bedoun will run a camel into the ground just to win a race.

 

post #84 of 91
Thread Starter 

We have camel races here but its a tourist thing in Alice Springs. The Arabs do come here from time to time to buy racing stock,partly because our population has grown seperate from every other country since the 1800s. So they are a source of new genetics for breeding etc.Who would of thunk it. 

$5.98 a pound is pretty cheap. Good luck,are you going with Arabic flavours or is it going to be a straight swap with a beef /pork recipe? Glad that you ran on the ball.

post #85 of 91
Quote:
Originally Posted by Moikel View Post

We have camel races here but its a tourist thing in Alice Springs. The Arabs do come here from time to time to buy racing stock,partly because our population has grown seperate from every other country since the 1800s. So they are a source of new genetics for breeding etc.Who would of thunk it. 

$5.98 a pound is pretty cheap. Good luck,are you going with Arabic flavours or is it going to be a straight swap with a beef /pork recipe? Glad that you ran on the ball.



Confirmed my Camel meat this afternoon with the store, they are holding it. Cooking method will depend on what cuts of meat are available, however I am going with a BBQ Rub (Brisket Rub) for flavor. If I can pull it afterwards, I will mix it with a Vinegar based sauce. I am not so big into Arabic flavors.

 

post #86 of 91
Thread Starter 
Quote:
Originally Posted by MEKWT View Post



Confirmed my Camel meat this afternoon with the store, they are holding it. Cooking method will depend on what cuts of meat are available, however I am going with a BBQ Rub (Brisket Rub) for flavor. If I can pull it afterwards, I will mix it with a Vinegar based sauce. I am not so big into Arabic flavors.

 

Do what you do best,do what you know.They are just a big grass eater ,how different can it be brisket to brisket? Good luck.
 

 

post #87 of 91
Just saw this thread. Méchoui, a Moroccan preparation of goat or lamb, is often though of as spit-roasting, but it also refers to a Moroccan and Algerian tradition of cooking in a clay-lined pit, mostly buried, that looks rather like a very large tandoor. When I say large, I mean large enough, in some cases, for a trussed adult camel to be lowered into it. The méchoui tradition is for cooking very lean meat, like goat, low and slow for many hours (a large goat taking 16 hours or more), until it becomes very tender. I have no idea how long a camel would cook. A traditional Moroccan marinade would contain olive oil, lemon juice, garlic, salt, pepper, and other spices. Sounds like barbeque to me, whether cooked on a spit over/next to coals or cooked in a clay-lined pit.

I've seen some restaurant menus offering camel tagine. So clearly, it could be cut up and slow baked in a tagine preparation in the conical clay pot of that name, just as goat is prepared. Rather than treating it like lamb, I'd be more inclined to treat it like goat, myself.
post #88 of 91
Thread Starter 

I cook a lot of tagines .Camel would work that way for sure,I  have seen it done on TV here with dates.

post #89 of 91

Ok so I smoked some Buffalo Burgers this weekend and they were fantastic. Went to the butcher after he assured me by phone he reserved camel for me and he blames his associate for selling it while he was on break. WTF right??  I hate liars, Ok so tomorrow I am going back and if they dont have any in like they say they will, you will all see me on CNN International, because their is going to be a incident at the grocery store.

 

:)

post #90 of 91
Quote:
Originally Posted by Moikel View Post

I cook a lot of tagines .Camel would work that way for sure,I  have seen it done on TV here with dates.



To me cooking in a Tagine is the same method as a crock pot. Sometimes you win, sometimes you dont.

post #91 of 91
Thread Starter 
Quote:
Originally Posted by MEKWT View Post

Ok so I smoked some Buffalo Burgers this weekend and they were fantastic. Went to the butcher after he assured me by phone he reserved camel for me and he blames his associate for selling it while he was on break. WTF right??  I hate liars, Ok so tomorrow I am going back and if they dont have any in like they say they will, you will all see me on CNN International, because their is going to be a incident at the grocery store.

 

:)

What is it with camel salesman,already. My guy here must be related to your guy there. If this is what its like buying meat whats it like trying to buy a used camel off the lotlaugh1.gif
 

 

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