roo steak , from a roo we hit with the car , rather than waste good meat , we took a leg off it and roasted it kinda
wrapped in foil , stuck in a old toolbox that was wired to the exhaust manifold , the old guy I was traveling with was pretty well used to living rough but easy on the road
60 kms down the road , dinner was done .
gotta note tho we were well loaded and moving at around 80 - 100kmph
cooking time varies according to manifold temp , which in turn varies according to load and speed and hills or lack of .
Ive regularly used plain steel fencing wire as skewers to cook meat over the fire ( galv wire isnt great for this ) , roasted kid goats by just flattening them between a sandwich of ( clean non galv ) reo mesh and roasting over the fire , makes it easy , just turn your goat a couple times
traditional cooking doesnt do a lot for me tho its fast . Stick the critter on the coals whole , maybe cleaned if you prefer or want to add seasoning ( a branch of salt bush shoved in a critters cavity adds flavor )
its worth noting that western table manners and traditioanl native eating habbits kinda dont get along together well , try ripping the skin off your chunk of roo before you eat it , and then sticking the rawer bits back ont he fire to cook some more while keeping your pinky elevated and using a knife and fork ..
and just working up an apetite to the smell of burning fur as dinner is roasted .... its a learned thing
goanna is traditionally killed and stuck in the coals till the skin cracks and peels back , then its considered cooked , I cook it a bit more tho , too much non native in me to be that hardcore
, the native way is I think aimed at retaining a high moisture content to the meat
freshwater cray stuck in the coals is hard to beat .
Oysters are not hard if you can lift the rocks they are stuck on , just stick the rock near the fire and let them warm up some , they open up themselves and you help yourself the easy way after that
I cook fish the lazy way at times , wrap it in foil whole and stick it in the coals , the native way is t just stick it int he coals whole , the skin and scales come away real easy after its cooked , the guts turn into a solid lump that you can just chuck away when you just chuck when you serve the fish .
If you speared the fish thru the guts tho , clean it before cooking , or the flavor gets real interesting ..
