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My buddy and I are entering our hometown, small town, BBQ contest the end of July and thought that if we cooked something off the wall the people would be entertained. Several years ago when the emu market was really terrible and people in Nebraska were turning animals loose and what not, my uncle got a couple of emu from somewhere up there and he put them on the smoker. I wasn’t there for the cooking so I don’t know if they were roasts or what they were. I just remember that it tasted kind of like beef roast.
My questions are: 1) Do you think slow smoking a full bird with the skin on would keep the lean meat from drying out? 2) Have you known anyone to do something similar? 3) Are we totally off our rockers?
We were thinking of cooking it similar to a beer can chicken/turkey.
Thanks for your help,
Josh