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44 minutes ago, RebelSS said:

I wanna see Delmar souse a CAMEL.....hehe. :lol:

I think it would have to be done like a turkey, break it down.   Maybe bone out the legs for a roulade.   maybe 48 hours at 150 would do it.  

Not sure about the other cuts.   Make jerky out of the backstraps.   It would make a good snack with sweet tea while the other stuff cooks.  Is camel like beef or like venison or like pork?   Not sure what to do with the shoulder/chuck.   Pot roast?  Carnitas?  

Hump would probably be best on a rotisserie to let fat drip off.    

Probably need a big cooler to use for the sous vide, and a couple of grills, maybe a smoker.   Oh, and RH's grinder for the sausage.  

Smoke the brisket or corn it?    Decisions decisions....   

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10 hours ago, RebelSS said:

I wanna see Delmar souse a CAMEL.....hehe. :lol:

Recipe says to boil it in 110 gallons of water so what's the difference? :D

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10 hours ago, delcecchi said:

I think it would have to be done like a turkey, break it down.   Maybe bone out the legs for a roulade.   maybe 48 hours at 150 would do it.  

Not sure about the other cuts.   Make jerky out of the backstraps.   It would make a good snack with sweet tea while the other stuff cooks.  Is camel like beef or like venison or like pork?   Not sure what to do with the shoulder/chuck.   Pot roast?  Carnitas?  

Hump would probably be best on a rotisserie to let fat drip off.    

Probably need a big cooler to use for the sous vide, and a couple of grills, maybe a smoker.   Oh, and RH's grinder for the sausage.  

Smoke the brisket or corn it?    Decisions decisions....   

Why not just smoke it?

 

smoke camel.jpg

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15 hours ago, delcecchi said:

I think it would have to be done like a turkey, break it down.   Maybe bone out the legs for a roulade.   maybe 48 hours at 150 would do it.  

Not sure about the other cuts.   Make jerky out of the backstraps.   It would make a good snack with sweet tea while the other stuff cooks.  Is camel like beef or like venison or like pork?   Not sure what to do with the shoulder/chuck.   Pot roast?  Carnitas?  

Hump would probably be best on a rotisserie to let fat drip off.    

Probably need a big cooler to use for the sous vide, and a couple of grills, maybe a smoker.   Oh, and RH's grinder for the sausage.  

Smoke the brisket or corn it?    Decisions decisions....   

Some decent ideas del but I think you are usually best off to stick with the recipe the first time you cook something new. 

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I never heard what camel is like.  Deer, Moose, Pig, cow?? 

Probably  want a young one or it would be tough.   Is it gamey? 

Edited by delcecchi

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