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Suggest an exotic meat to smoke - Page 2

post #21 of 24

Chef JJ, you are truly a master chef because you are the only person I ever heard, from New Mexico to Louisiana, that had anything good to say about them. I knew three different people who bought into the Emu craze, they would have paid dearly for someone to make them palatable enough for anyone to buy the meat. The neat was supposedly good for you, better than bison, but you had to choke it down, like Bison....ROFLMAO.

 

I am laughing while typing this thinking about all those Emu's turned lose in SE New Mexico thinking they would go feral in New Mexico....... Of course they didn't, but it was a damn funny story. Like dropping the turkeys from the helicopter....LOL Course Dan did not have to feed and water 'em anymore either. My eyes are watering I am laughing so hard....

 

Chef you sure you're not yankin our chains?

post #22 of 24
Quote:
Originally Posted by Foamheart View Post
 

Chef JJ, you are truly a master chef because you are the only person I ever heard, from New Mexico to Louisiana, that had anything good to say about them. I knew three different people who bought into the Emu craze, they would have paid dearly for someone to make them palatable enough for anyone to buy the meat. The neat was supposedly good for you, better than bison, but you had to choke it down, like Bison....ROFLMAO.

 

I am laughing while typing this thinking about all those Emu's turned lose in SE New Mexico thinking they would go feral in New Mexico....... Of course they didn't, but it was a damn funny story. Like dropping the turkeys from the helicopter....LOL Course Dan did not have to feed and water 'em anymore either. My eyes are watering I am laughing so hard....

 

Chef you sure you're not yankin our chains?

 

I would not lie to you guys. My Dad was a long time Butcher and refused to eat ANY kind of Game or Exotic meat, not even Duck. House meats were Beef, Pork, Lamb, Chicken, Seafood and once a year Turkey. That summer during a visit I was preparing Dinner as was common. I knew Dad would be a good Test Subject. Among the other items I cut a large Emu Fan Fillet into two pieces to look identical to the two Certified Angus Flank Steaks I picked up. All four were seasoned just with Montreal Steak Seasoning and grilled side by side to a perfect Med/Rare with the thinner ends being more well done. I sliced thinly on the bias and placed them separated but on the same platters, placed one platter at each end of the table and said nothing about the meat. Dad commented about my generosity purchasing so much meat. He and other dinner guests took some slices from each based on their favorite degree of doneness. As everyone was taking Seconds, I asked how the meal was especially the meat. I received rave reviews but Dad commented that the meat on the right side of the platter was so much more tender and had a great flavor. It was at that point that I explained that the meat on the right was EMU and that I had a freezer full given to me by my boss to play with and develop recipes that could be given to new customers with their first purchase. Dad too thought I was Yankin' his chain, more specifically he said," You're Full of S#!T, that just Grass fed Beef!...I told him No I was serious and explained the health benefits and so on. He was blown away and totally impressed by the the tenderness and Emu's similarity in taste to quality Beef. By the end of the meal ALL the Emu was gone and nearly an entire sliced Flank Steak went into the refer for sandwiches throughout the week. On subsequent visits that summer Dad requested I bring more Emu and wanted to try the Ostrich. I made a Chunky Chili, a Pot Roast from a tougher cut of Emu and Roasted a 6 Pound Ostrich Fan Filet, sliced and served Au Jus. Dad happily consumed the leftovers as a Hot French Dip Sandwich with Caramelized Onions and Swiss Cheese and cold Ostrich Sandwiches the rest of the week. It truly is one of the most delicious meats I have eaten and I even did a Live Demo of Emu Fajitas on the local NBC affiliate's 12:30 Live News Program and prepared and served a tasting of 3 three Emu dishes and 3 Ostrich dishes for the Executives and Sales Staff of Harrisburg's division of SYSCO, the largest Restaurant Supplier in Central PA. They started carrying some cuts of Fan Filet cut to resemble 8oz portions of Filet Mignon, 12oz NY Strips and packs of the Fan Filet trim to be prepared and marketed like Tenderloin Tips. Unfortunately demand was low and the price was high compared to the similar cuts of Beef and few found the Health Benefits worth the extra cost. So just as other investors and Farmers in the area SYSCO dropped the line, the animals were put down and my Boss and her Hubby lost their A$$ES. As of a few years ago there was still one local farm raising and selling the meat at a couple of Food Stands at County Fairs and assorted events around the state and would sell carved Emu Eggs and the Emu Oil Beauty Products at Craft Fairs. I don't know if they are still around...JJ

post #23 of 24
Quote:
Originally Posted by raastros2 View Post
 

verygood story charcoal

post #24 of 24
Quote:
Originally Posted by Flash View Post
 

Rattlesnake

 

 

he he hit the wrong quote button above.

 

 

 

Been there wit the rattlesnake, I'm sure we did not cook it right but had a flavor like cardboard.(yes I've eaten cardboard)

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