About Me
I'm a Melbourne boy, hailing from St Kilda with one ex, one current wife and four kids. Love the outdoors and making new discoveries. I cook a lot at home (cheers from wife) and do some preserving, mostly jams, pickles and fruit liqueurs. This is the diary of a cooking journey.

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Thursday, March 29, 2007
Come Over For A Barbie...Aussie Style
Picture with courtesy and permission M. Barritt & K. May

Feeling peckish? Come over for a no fuss barbie. I'll just nip outback and spear a kangaroo, then build a whopping great fire. No rubs or fancy marinades, in fact we don't even bother to skin the beast (that's him just behind the pile of coals, with his bony limbs sticking up). We just chuck him on the fire and roast until medium rare, turning occasionally.

Now that's what I call a barbeque.


  posted at 1:40 pm

At 5:05 pm, Blogger paul kennedy said...

Yum. Crisp on the outside and tender inside. Healthiest red meat in the world, apparently. I think they pile the coals on top and then bury the lot in sand and it 'smokes' over several hours.

At 1:11 am, Blogger MyKitchenInHalfCups said...

Now, where did you get that picture? Your backyard! No, no the outback.

At 12:14 pm, Blogger neil said...

Hi kitchen hand, I've seen picture of that cooking method as well, maybe it's a case of the rare meat tribe versus the well done tribe. We just don't see enough kangaroo meat around which is a shame.

Hi tanna, I have seen some local backyards where they did something similar in my younger days playing rugby with the kiwis. Usually it was in a rented house!

At 9:19 am, Blogger Gigi said...

Oh, my! This makes crispy rabbit ears look like positively vegetarian.

They aren't skinned? What happens to the fur?

At 5:06 pm, Blogger neil said...

Hi gigi, the fur burns off leaving the skin which protects the meat from the flame, though sometimes they are buried in the pit and cook more slowly. The skin is taken off later.


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