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Cooking whole EMUs. Need ideas and flavor profiles.

who has had it? what does it taste like? What parts did you eat?

I need as many details as possible?

Thanks in advance.

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    1. I have no clue... but I see ole JB is at it again!

      1. I would like to cook them WHOLE but I think the legs would be a problem. Also I am concerned about the fat content of the animal. If it has fat how does it taste? If it has not fat will I have to "lard" it? Do I skin it or pluck it?

        They are relativity cheap about $200 so I can practice before cooking them for the public.

        I like a challenge. The Llama was much easier to make tasty.

        4 Replies
        1. re: JB BANNISTER

          JB, I like your style and you do cool stuff. What is the airfield nearest to you with an FBO?

            1. re: JB BANNISTER

              Have you put up any photos here your 'big-dead-meat' events? I'd like to see some.

              1. re: Puffin3

                You can search for them. They are all over yourtube. The name to search for is on my profile email

        2. Trying to picture the size of the roasting pan in my head?!?

          5 Replies
          1. re: kseiverd

            Spatchcock one or two on the grill and maybe one on a Rotisserie. Spitjack.com has some great heavy duty ones that can handle it. I may have to put two on the spitjack. It is up in the air right now as to how but 3 will die and be cooked over two days.

            1. re: JB BANNISTER

              You're the man, JB. Very emusing. We will meet.

              1. re: JB BANNISTER

                What about spatchcocking and using one of those open trailer type charcoal/wood grills? Like this: http://i208.photobucket.com/albums/bb...

                1. re: juliejulez

                  That is pretty much what we have planned but on a open grill unless it rains. We will probably have 3 or 4 of theses trailer there to cook the lambs and goats on.

                2. re: JB BANNISTER

                  I have to say, the thought of an Emu (or two) on a rotisserie is just great! I wanna see that...

              2. Couldn't you contact someone with an emu farm? Someone there must know how they taste.

                1 Reply
                1. re: Puffin3

                  Great idea!!!!! Duh! I should have thought about that.