Alpaca its just a Peruvian tall sheep . Maybe

Discussion in 'Lamb' started by moikel, Jan 15, 2012.

  1. moikel

    moikel Master of the Pit OTBS Member

    I need help & lots of it to turn out pretty plates for throwdowns.[​IMG]  It does look like beef ,has that grain in the meat. I will do some more over time,great that the farmer is  a whistlestop on the way to our weekender. I better get a big batch of sardines underway for a contra deal.

    Now IF I  could just get the camel guy to live up to his pitch [​IMG]
  2. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Ok I'm going out an buying a boomerang and spear gun and gone hunt me some alpaca's. I hear there are some down near Al in Sebring, FL Now that looks awesome and I'm quite sure it taste as good as it looks.
    Last edited: Jan 21, 2012
  3. moikel

    moikel Master of the Pit OTBS Member

    Had it cold for lunch its a lovely tasting meat. Probably good for you too but thats the last thing I  normally look at. Found a bunch of recipes down here ones that feel South American,lime,potato,peppers & others that just start from scratch Thai red curry[​IMG].Maybe Al knows a farmer down your way prepared to try it out on the table. 

    Did most my hunting with remington 223 but you can probablly get close enough to use a boomerang.Just duck if you miss so it dont come back like that scene in Mad Max 2. 
  4. slownlow

    slownlow Smoking Fanatic

    Wow that looks great!   You did a great job.  I'll bet it is very good.
  5. moikel

    moikel Master of the Pit OTBS Member

    Got a question for anybody whose watching. Ive got a 3.2 kg bit of Alpaca left closest label would be topside its the top bit in the photo I posted earlier in thread.

    I have to attend a Pacific Islands Community forum on the 11th Feb. Im a speaker not the catering but I  would like to take the Alpaca in a way that it can be heated up in the kitchen at the venue. The headquarters of our largest construction & mining union.

    I thought if I did it at home in the MES ,pulled it at the venue then I would just add to the menu.Serve it with flat bread/tortillas ,some salsa.Theres  a gas grill set up doing sausages etc.

    So I see most guys pulling butts,can you pull other cuts of other animals?I figure Im the only Alpaca guy here but thats based on one game[​IMG]  maybe I should quit while Im ahead.

    I dont want to have to carve it or cook it on site .Ive got a pretty full dance card that day. 

    Any tips or suggestions most welcome. I can cook & I know my crowd, I dont cook for a living but I have worked on larger scale deals. I dont want to go out &  buy a bunch of pork butts , risks creating the wrong impression for Polynesians, given I am an invited speaker & guest.
  6. gersus

    gersus Smoking Fanatic

    You can pull beef and chicken. I know nothing about alpaca though, sorry. It would probably be something I would try at home before committing to an event like that. 
  7. slownlow

    slownlow Smoking Fanatic

  8. Don't know about pulling alpaca, but that last dish you created from it looked simply awesome! I normally use alpaca wool for my needle crafts, but there's a few alpaca being raised about 1 1/2 mi from my house!
  9. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member



    I can see Alpaca sausage .......

    Watch out he spit on ya

  10. moikel

    moikel Master of the Pit OTBS Member

    I got sausages thrown in by the farmer they were pretty good if a little plain. Forum guys  could do some pretty wild fresh stuff Im sure.
  11. moikel

    moikel Master of the Pit OTBS Member

    Thanks I hadnt seen this .Laviande are another outfit in another state I think. The idea was that if I  can pull it which doesnt get done down here[​IMG]  it can just slot it into the catering. So I can do it the day before,bring it with flat bread etc Ive made a contribution with out taking over. Its 7pound  bit that  I am unlikely to find a use for given its just me & the wife  Its also summer here so  casseroles stew etc doesnt fit,thats why I  thought pulled  with salad was a fit.Polynesians ( maori,tongan,samoan) will eat it. 
  12. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    It is like any other muscle...Smoke it low and slow...Foil with some liquid and seasonings the crowd will enjoy, then let it go to 96-99*C and rest an hour...It will pull...Saw a guy on TV do pulled pork then simmer in a Coconut, Thai Red Curry sauce on tacos but flat bread will work...Your usual cast of characters in the sauce and top with Herbs, Green onion, Crispy Fried Shallot maybe some Mango or a Green Papaya salad...Sounds good to me...JJ
  13. moikel

    moikel Master of the Pit OTBS Member

    It was all about the fibre here until recently. But it seems that the meat is getting some interest. Im one for one as you guys say. Im going to drop in on the farm on my way to the weekender & get a better handle on it. Slownlow found a pulled recipe for me, that I  should have seen myself,that looks like a good template but I  may have to do it in the oven.Ill post it anyway.I may struggle to get it done in the MES in the time Ive got.
  14. moikel

    moikel Master of the Pit OTBS Member

    Thanks I  knew you would be the go to guy.
  15. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Anytime Mick, I figure what ever don't break down in the Smoker, the simmer in the Sauce will get...Can be reheated in a Crock Pot or covered in an oven at 165*C...Post with the Recipe if you have time...JJ
  16. moikel

    moikel Master of the Pit OTBS Member

    The whole pulled pork deal is not done down here so Im a bit out of my zone. I found a recipe for a traditional Peruvian stew that uses beer ,lime ,cilantro , chilli,potato's  that I  think will be  consumer friendly. I can do it on the friday night in the MES ,then take it to meeting saturday. Its the sort of thing where 20 people could turn up or a 100 people could turn up,nobody will be on time,at 102kg I will be the smallest guy in the room,all the Samoan women will have a hibiscus flower in their hair there will be lots of floral print shirts & talk about rugby.

    I am a guest speaker sort of but its also a bring a plate deal or eat the grilled sausages,white bread etc. for the audience so I want to contribute as well.
  17. moikel

    moikel Master of the Pit OTBS Member This my guy here if anybody is interested,they have put a lot of work into it .Some of the forum users might find the butchering parts interesting.
  18. venture

    venture Smoking Guru OTBS Member

    You are evil!

    Even finding a good choice of lamb in a supermarket here is difficult.  And then the price!

    Now you bring us Alpaca?

    Good luck and good smoking.
  19. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I think the stew would be good as well, but flat bread topped with stuff may be easier to eat standing up and milling around and socializing...Don't you think something different like pulled and sauced Alpaca would be interesting and special to these people?...I'm like you, I look for and like to try different things...No matter what you do, I'm sure it will be awesome...JJ
    Last edited: Jan 24, 2012
  20. moikel

    moikel Master of the Pit OTBS Member

    The price of meat in the US astounds me. You guys are such a big market I suppose its economies of scale .We always had lamb here but I cant get pork cheaper than $9 a kg belly ,butt, & Im a great believer in you get what you pay for.Theres a price war between the big supermarkets rump steak bulk pack $9 kg or there abouts Scotch $13kg but quality. Australia day public holiday tomorrow so a lot of lamb on sale very patriotic.

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