This year I'm going Australian. Deep fried emu.

So first I have to go catch one, talk him into having a shower and maybe into having a shave.

Depp fried sounds good. Fill the swimming pool with oil and convince him that it is really water and chuck a match in when he goes for a swim.

Chuck another emu on the barbie or something like that.

Quote from: Cindy on November 08, 2017, 03:00:48 PM
This year I'm going Australian. Deep fried emu.

So first I have to go catch one, talk him into having a shower and maybe into having a shave.

Depp fried sounds good. Fill the swimming pool with oil and convince him that it is really water and chuck a match in when he goes for a swim.

Chuck another emu on the barbie or something like that.

Fried Emu huh? I'll have to ask Tristan if he's eaten emu before. He's eaten kangaroo so I'm sure he probably has. Lol

Quote from: Julia1996 on November 08, 2017, 03:18:13 PM
Fried Emu huh? I'll have to ask Tristan if he's eaten emu before. He's eaten kangaroo so I'm sure he probably has. Lol

Emu is a lot more common than you'd think. You can order emu jerky from most online grocers.

I did my first ever roast goose last year,  was yuuuummyyy [emoji16]

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Quote from: PaulaLee on November 08, 2017, 08:53:42 AM
I am pretty much the same to keep it moist and I also use a smoker. I just bought a 40" Masterbuilt electric smoker and used it this past weekend for brisket, ribs and a whole chicken (seasoned much like you described with the butter).  They came out delicious!  I have a 30" Masterbuilt that I used in the past but just upgraded to the 40.  I know hard core smoker prefer traditional but electric is much more consistent with the heat.  Also, in the next week or so I am going to buy the cold smoke attachment so I can also smoke some cheese.

A traditional smoker can turn out consistent heat but you have to know how to do it. First you fill the charcoal pan with all the charcoal you will want to use in the smoking session. Next separate from the smoker you start about 6 chunks of charcoal separate from the smoker. I use a starter chimney to do this. Place the lit charcoal on one side of the unlit charcoal close together. Over the period of a day the fire will move from one side of the charcoal to the other giving a consistent heat. The only issue I had was it works so well I had to add water to the drip pan.

Quote from: Dena on November 08, 2017, 04:39:12 PM
A traditional smoker can turn out consistent heat but you have to know how to do it. First you fill the charcoal pan with all the charcoal you will want to use in the smoking session. Next separate from the smoker you start about 6 chunks of charcoal separate from the smoker. I use a starter chimney to do this. Place the lit charcoal on one side of the unlit charcoal close together. Over the period of a day the fire will move from one side of the charcoal to the other giving a consistent heat. The only issue I had was it works so well I had to add water to the drip pan.

I used to do it that way but it is definitely more work to keep it consistent. And I agree you have to keep the water in it too! 

My turkey will be ready cooked and sliced when I buy it, and I will gently nuke it in the microwave.

I haven't tried emu jerky yet but I've eaten ostrich biltong and ostrich steaks, so I'm sure that Cindy's fried emu will taste better than the jerky.  Are they farming emus now or are they being culled?