Kangaroo On A BBQ

Australia’s abiding passion for barbecues transcends the usual animal flesh and encompasses a range of tastes associated with indigenous fauna. One of these meats is kangaroo which is not only tasty but also healthy to grill. Whether you are just having friends over or making plans for a special meal, this kangaroo on a BBQ recipe can be used to suit your needs. This blog will take you through the steps of barbequing kangaroo meat, infusing it with tantalising flavours resulting in an unforgettable dish.

What Makes Kangaroo on a BBQ So Special in Australia?

Barbecue-ing in Australia is more than an act of cooking; it’s a precious social act. Whether at home or in public places such as parks, Australians love holding ‘Barbies’. The lean and gamey nature of kangaroo meat makes it ideal for the BBQ method enhancing its natural taste. Australian culture takes pride in grilling kangaroo, which symbolises the nation’s affinity to unique fauna and culinary traditions.

Kangaroo meat is particularly special because of its nutritional composition. It is lean, low fat but high protein and iron making it healthier than other common barbecue meats like beef or pork. The rich slightly gamy flavor that characterizes kangaroos after they have been grilled at high temperatures enhances the taste as this process seals them allowing their juices to remain intact while lightly charring outside.

The Best Way to Make Kangaroo on Barbecue in Australia

Here are some tips and tricks that would help you produce excellent BBQ kangaroo:

Firstly, choose good quality kangaroo meat which has deep red colouration and little sinew presence. Trimming away any extra sinew is vital since this guarantees tenderness as opposed to toughness when eating. Season with salt, and pepper as well as preferred herbs and spices. Mix some olive oil, garlic cloves, fresh herbs and a splash of red wine or balsamic vinegar to marinate the kangaroo meat for extra flavour. You can leave the meat to marinate for at least an hour, or even overnight if time permits so that the flavours can be deeply infused.

This is a significant step where not only flavour but also tenderness is added to it. Olive oil helps to keep the meat moist while cooking and garlic together with some herbs like rosemary and thyme add an aroma that complements the natural taste of kangaroo. Additionally, a little red wine or balsamic vinegar gives a pinch of sourness which may help break down the meat fibres yielding tenderer results.

For this recipe, it is crucial to choose wisely what part of kangaroo you will apply. Though different parts can be used, some are more convenient for barbeques than others. Fillets, loins and steaks are preferable due to their tenderness as well as taste. The cuts should contain a good amount of lean beef without much sinew on them. If desired such products can be obtained from local markets.

Fillets and loins in particular have great value because they are tenderloins. These meats come from more muscular areas hence they are naturally lean meaning that they cook faster without requiring much seasoning to taste nice. On the other hand, kangaroo steaks are also outstanding considering their strong flavours, which blend in well with forceful marinades as well as high-temperature grilling.

The secret to perfect sear is mastering your BBQ setup. The right temperature is critical in any traditional charcoal BBQ or gas grill you might opt to use. Preheat the barbecue to medium-high heat, targeting a temperature range of 375-400°F (190-200°C). Get hold of a good kitchen thermometer and keep checking on the heat. Grill for about two to three minutes per side until the kangaroo develops golden brown sear.

Your choice of grill greatly influences how your kangaroo tastes. With charcoals as its fuel, a charcoal grill will give out smoke that will only serve to enhance the taste of the meat while gas grills on the other hand have an advantage in their convenience and ability to control temperatures with precision. However, ensure that the grill grates are cleaned and oiled adequately so as not to let it stick when cooking meat. This preheating step which ensures even cooking with great outside searing yet maintains juiciness inside is very important.

Key Ingredients for Making the Best Kangaroo on a BBQ in Australia

• Kangaroo Fillets or Steaks: These tender cuts are ideal for grilling.
• Garlic: Adds aromatic flavour and pungency.
• Olive Oil: Helps the seasoning adhere to the meat and adds moisture.
• Fresh Herbs (Rosemary, Thyme): Infuse the meat with fragrant, herbaceous notes.
• Red Wine or Balsamic Vinegar: Adds a depth of flavour and slight acidity.
• Salt and Pepper: Essential seasonings that form the base of marinade.

Let's Get Started!

In a small bowl mix olive oil, minced garlic, chopped herbs, salt, pepper and a splash of red wine or balsamic vinegar. Stir well to combine. Since olive oil is included in this mixture as one ingredient it helps maintain moisture levels making sure that kangaroo crusts beautifully when grilled. Garlic and herbs like rosemary and thyme give the meat a strong aroma while red wine or balsamic vinegar which has slight acidity help to soften it as well as intensify natural flavors.

Liberally apply the marinade on both sides of your kangaroo fillets or steaks. Place the meat in a flat dish, cover and refrigerate for at least one hour or overnight. Marinating overnight ensures that more flavours get absorbed into the meat thereby making it tastier and tenderer. But even if your time is very limited just an hour of marination can make a significant difference in the flavor and texture of kangaroo.

Preheat barbecue to medium-high heat aiming for approximately 375-400°F (190-200°C). And ensure that the grates of the grill are clean and oiled well so that they don’t stick. Preheating is important as this will ensure that the meat gets cooked evenly thus forming a nice crust outside yet retaining juiciness inside. Well oiled grill grate does not let meat stick hence flipping it over becomes easier making it cook evenly.

Put the marinated kangaroo on the grill and cook for about 2-3 minutes per side, until a crispy golden brown crust forms. To keep the juiciness of it, do not overcook. Kangaroo meat is very lean, meaning overcooking will result in toughness and dryness. The best way to cook it would be medium rare to medium as this leaves it tender and juicy. When grilling, high heat is used to char the outside of meat which locks in all its natural juices creating a tasty crust.

Use a kitchen thermometer to take the temperature of the meat internally. To medium-rare, look for 125-130°F (52-54°C). It should be about 140°F (60°C) for medium. This is because Kangaroo is best served between rare and medium. A meat thermometer is an essential tool for grilling as it ensures that the meat is cooked properly without getting overcooked. Kangaroo meat is leaner than beef or pork, which means it cooks more quickly and needs careful attention to avoid drying out.

After grilling let the kangaroo rest for about five to ten minutes so that its juices can migrate around its body. Slice against the grain and put on a plate. Relish your meal with your favourite sides BBQ kangaroo is sumptuous and tasty. Resting after grilling is imperative since it allows juices to redistribute all over the meat making every bite tender and full of flavor. Slicing against the grain breaks up muscle fibers which makes meat less tough and chewy.

Pairing Suggestions

BBQ kangaroo can be served with any type of side dish or sauce. Think of grilled vegetables, fresh garden salad or roasted potatoes. For instance, tangy chimichurri or zesty lemon herb sauce goes well with rich gamey flavors present in the meat. For a complete Aussie BBQ experience, serve your kangaroo with traditional sides like beetroot salad, coleslaw, and crusty bread.

Bold red wines pair well with kangaroos’ rich flavour. Think Shiraz or Cabernet Sauvignon when it comes to serving kangaroo since they have enough body and tannins that can go well with the strong taste of this meat. Meanwhile, you can try Australian Grenache which combines fruity notes with spicy undertones going along well together with gaminess in kangaroo dishes.

Equipment Used for Making Australia’s Ultimate BBQ Kangaroo

The type of grilling equipment used has a major impact on the final dish. Every piece of equipment such as grill types and reliable thermometers plays a vital role in achieving the best barbecue kangaroo.

• Gas BBQ Grill: It is useful for grilling kangaroo because it is easy to use and controls temperature precisely. One can get some options from companies like Grillhound, Grillhound's curated selection of gas BBQs that fit different needs.

• Charcoal Grill: These are ideal for those who like the traditional smoky flavour. You will find  Grillhound's top-rated collection, where they make sure you have an authentic grilling experience.

• Meat Thermometer: For a serious griller this is necessary. Inkbird IBBQ-4T WiFi 4 probe thermometer probe thermometer allows you to see what temperature the meat has reached without bothering about guesswork and with the added advantage of monitoring your meat from anywhere!

Wrapping It Up!

With proper ingredients, cooking techniques, and quality equipment, we hope that you have learned how to make delicious BBQ kangaroo from our blog. Now that you know how Australia’s favourite meal is prepared; marinate the kangaroo, light up your grill and start barbecuing! Enjoy this recipe with us…. try it out and let us know what you think… Happy cooking!

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Recipe Card

Course: Main
Cuisine: Australian
Prep Time: 1 hour
Grill Time: 15 minutes
Total Time: 1 hour 15 minutes
Level: Easy
Servings: 2-3

Ingredients

• 4 units of kangaroo fillets or steaks
• 4 cloves garlic (minced)
• ¼ cup olive oil
• 2 tbsp fresh rosemary (chopped)
• 2 tbsp fresh thyme (chopped)
• 2 tbsp red wine or balsamic vinegar
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. In a small bowl mix olive oil, minced garlic, chopped herbs, salt, pepper and a splash of red wine or balsamic vinegar. Stir well to combine.
2. Liberally apply the marinade on both sides of your kangaroo fillets or steaks. Place the meat in a flat dish, cover and refrigerate for at least one hour or overnight.
3. Preheat barbecue to medium-high heat aiming for approximately 375-400°F (190-200°C). And ensure that the grates of the grill are clean and oiled well so that they don’t stick.
4. Put the marinated kangaroo on the grill and cook for about 2-3 minutes per side, until a crispy golden brown crust forms. To keep the juiciness of it, do not overcook.
5. After grilling let the kangaroo rest for about five to ten minutes so that its juices can migrate around its body. Slice against the grain and put on a plate. Relish your meal with your favourite sides BBQ kangaroo is sumptuous and tasty