Got a question for anybody whose watching. Ive got a 3.2 kg bit of Alpaca left closest label would be topside its the top bit in the photo I posted earlier in thread.
I have to attend a Pacific Islands Community forum on the 11th Feb. Im a speaker not the catering but I would like to take the Alpaca in a way that it can be heated up in the kitchen at the venue. The headquarters of our largest construction & mining union.
I thought if I did it at home in the MES ,pulled it at the venue then I would just add to the menu.Serve it with flat bread/tortillas ,some salsa.Theres a gas grill set up doing sausages etc.
So I see most guys pulling butts,can you pull other cuts of other animals?I figure Im the only Alpaca guy here but thats based on one game maybe I should quit while Im ahead.
I dont want to have to carve it or cook it on site .Ive got a pretty full dance card that day.
Any tips or suggestions most welcome. I can cook & I know my crowd, I dont cook for a living but I have worked on larger scale deals. I dont want to go out & buy a bunch of pork butts , risks creating the wrong impression for Polynesians, given I am an invited speaker & guest.