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Alpaca its just a Peruvian tall sheep . Maybe - Page 4

post #61 of 72
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post


I think the stew would be good as well, but flat bread topped with stuff may be easier to eat standing up and milling around and socializing...Do you think something different like pulled and sauced Alpaca would be interesting and special to these people...I'm like you, I look for and like to try different things...No matter what you do, I'm sure it will be awesome...JJ
 

 

I think adapt the stew to pulled,that flavour profile will work. I will follow your lead but use the beer ,herbs from stew recipe when I  foil it. Polynesians in their home islands got a lot of low grade meat from Australia & canned stuff.High carb taro,sweet potato lots of coconut not a lot of spice. Seafood. Maori eat lot of lamb, mutton,fish,sweet potato.They love their pork like all those Islands people.Once they get over here they broaden their tastes a bit.

They do their version of underground cooking for big parties,hangi in moari,umu in Samoan.They complain about Ausssie rocks not being up to scratch .They like basalt or volcanic stuff that dont shatter. Huge pieces of steel,chain,railway line ,rocks heated in the fire until they glow put in the hole covered over with a layer of palm leaves then meat ,potatoes arranged then covered again then dirt on top. Its really a giant steam. Same deal as Hawaii. 
In Tongan it is a great compliment to say to a women that you fancy "You are as fat as a pigs liver".  I figure they will eat what ever you put in front of them.

 

post #62 of 72

Moikel, I hear what you are saying!

 

Without getting so political as to get myself thrown off the site?

 

I think we are following down the same road and will soon catch up.

 

It is a real shame that locally grown food products are so expensive.

 

Good luck and good smoking.

post #63 of 72
Thread Starter 
Quote:
Originally Posted by Venture View Post

Moikel, I hear what you are saying!

 

Without getting so political as to get myself thrown off the site?

 

I think we are following down the same road and will soon catch up.

 

It is a real shame that locally grown food products are so expensive.

 

Good luck and good smoking.

We ship AAA grade wild seafood to Asia at prices that locals cant pay then import farmed seafood .A recent batch of farmed Chinese prawns(shrimp) was impounded because it was contaminated with wait for it ..cholera bacteria. I remain completely unconvinced about the safety of farmed Asian seafood.We have also had a hepatitis B outbreak traced to imported farmed fish.

Didnt mean to get on my high horse not the place for speechswords.gif but ya gotta wonder wtf1.gif is going on.

 

 

post #64 of 72
Thread Starter 

If its OK  I will leave this thread open until I  do the pulled Alpaca deal for 11th Feb.Im going to follow what Chef Jimmy J & others have shown me. I will adapt the stew ingredients into the baste & foiling liquids,beer ,cilantro,parsley ,oregano,garlic,lemon,lime,Alpaca stock,EVO .Then just apply the collective wisdom of the forum to the  smoke,foil,pull ,cant fail.

A big stack of flat bread, the same salad I  did in the post. I can heat it in the oven at the Union HQ,they have all the facilities.I will post photos, South American food served South Pacific  Islanders  ,cooked by a guy whose a mix of old time Aussie & old time Canadian makes perfect sense in a multicultural country.

post #65 of 72

That sounds like a great plan...Familiar yet different...I'm sure they will be thrilled with your work...JJ

post #66 of 72
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

That sounds like a great plan...Familiar yet different...I'm sure they will be thrilled with your work...JJ

Thanks Chef JJ .I think I will do it friday night,pull it following what I  have learnt here.Then reboil all the pan/foiling juices ,dress the meat.Into the fridge then reheat the whole shebang at the venue.

Things I take for granted arent available back in the islands.Out here they get a lot more variety in their diet. I just used to laugh when I  saw the Tongan education teams  that  used to visit my University back in the day.When it came time for group photos they would hide any skinny girls up the back & put the much more desirable big girls down the front.
 

 

post #67 of 72

Moikel that is all politics and money.  Just protectionism for the locals. 

 

Good luck and good smoking.

post #68 of 72
Thread Starter 
Bump for Java
post #69 of 72

Just finding this thread now but love camel burgers, and llama burgers, so much, that I would love some juicy alpaca meat to eat! What a fabulous posting!!! Just beautiful!

 

On my list to try for 2015 or as soon as able, are bone in grilled zebra chops, raw horse meat tartare, smoked or grilled alpaca meat (burger or steak or any cut), raw moose - sliced as carpaccio - and Kuleto wine.

 

Now if given a chance to try swan, peacock, penguin, seahorse, snail eggs or 'snail caviar" - a white bulbous delicacy - or some others, I most certainly would; though my desired hunt/list is the former.

 

Again, great thread!!!

 

Happy new month!!! Cheers! - Leah


Edited by Leah Elisheva - 12/3/14 at 8:58am
post #70 of 72

Whatever happened with the pulled version? Got me looking up local Alpaca farms :drool:

post #71 of 72
Thread Starter 

I never got to the pulled version. I may still but I have to go to the farm gate to get the meat. I want to do like a standing rib roast next.

post #72 of 72
Ate it for two years up in the altiplano.....tough as old boots, even when stewed right down...good flavour tho!
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