Smoked Kangaroo Loin (You Know You Want to Try It!)

Have you always wanted to try kangaroo? It’s delicious and here you’ll learn how to smoke it to perfection! 

Here are two interesting facts about kangaroos.

  • There are more kangaroos than people in Australia – almost double the human population!
  • You can eat kangaroos!

Yes, you read correctly. Kangaroo meat is delicious and can be found on supermarket shelves and butchers. If you already have some and was wondering the best way to smoke, you are in the right place.

Why Eat Kangaroo?

Compared to other types of meat, kangaroo meat is very lean (2% fat) and has many health benefits.

Many nutritionists indeed recommend it because it is rich in iron and vitamin B. its is similar in texture to a strip steak.

Should You Smoke Your Kangeroo Steak?

Kangaroo meat is most preferably cooked by smoking, as it gives a unique, bold, and smoky flavor. It is also highly recommended to serve it medium-rare.

Smoking a kangaroo steak might need a few pitmaster skills but don’t worry! If you follow all the steps, you will get the job done even as a newbie.

Yet, when it comes to cooking a kangaroo steak, there are a couple of things to bear in mind.

Unlike a beef steak, it has a low-fat content and needs to be carefully cooked, so it doesn’t become charred or dry. Retaining its moisture is very important.

You’re probably wondering how to go about this. Well, let me show you how I do it.

Prep Time:  Up to 3 hours (if marinating), up to 30 mins (with a BBQ dry rub)

Cook Time: 3 hours

Servings: 1 serving

What Tools You’ll Need

  • Smoker or Grill (You can turn your grill into a smoker, if you dont have a smoker)
  • Grill surface gauge (to know grill temperature)
  • Grill tongs
  • Meat thermometer (to know internal temperature)
  • Mesquite or hickory cooking pellets
  • Disposable Aluminum pan

Ingredients

  • Kangaroo Rump, Striploin, or Loin
  • Marinade
  • BBQ Dry Rub
  • Cooking Oil

Note: if you choose to marinate your steak, you should still prepare a Dry Rub, as you will use it later for searing. If you decide to use a Dry Rub for your steak, make sure you reserve some for later.

Marinade 

  • 40ml of olive oil
  • 1 cup of flavored liquid (red wine, fruit juice)
  • 2 cloves of garlic, minced
  • 1 tablespoon of paprika
  • 4 stalks of fresh thyme
  • Pinch of cracked pepper and salt

BBQ Dry Rub

  • 3 tablespoons of chili pepper/powder
  • 1 tablespoon of garlic powder
  • 1 tablespoon of regular/smoked paprika
  • ½ tablespoon of salt
  • 1 tablespoon of black pepper
  • 1 tablespoon of thyme
  • Olive oil or butter

Steps to Smoking Your Kangeroo Steak

You have the option of either using a dry rub or marinading your steak or both.

 Step 1a – Marinade: Put the kangaroo steak in a clean bowl. Pour in the olive oil and add the garlic, thyme, and spices. Rub gently on all sides of the steak. This will help tenderize the steak. Cover with plastic wrap and store in a refrigerator, and leave for 2-3 hours or overnight.

Step 1b Dry Rub: Combine all dry ingredients of BBQ dry rub in a bowl and mix properly. Coat your steak with olive oil or butter and rub some of your dry rub all over your kangaroo steak. You will use the rest for searing.

Step 2: Set up your charcoal grill for smoking. The aluminum pan should be in the middle of the bottom grate, and the coals should be on either side of the pan. Add some pellets to the coals and place a grill surface gauge until the temperature gets to about 80°C (176°F).

Step 3: Place the kangaroo steak on the cooking grate, cover the grill and adjust your vents to ensure low heat.

Step 4: Use the tongs to turn the steak every 10-15 minutes to make sure all sides are evenly cooked. You may add more pellets to keep the grill temperature constant.

Step 5: Use the meat thermometer to ensure your steak gets to an internal temperature of 63°C (144°F). This can take up to 2 hours.

Step 6: Now, pre-heat the second grill with a target temperature of 63°C (144°F) and get ready for searing. If you are using one grill, you need to increase the grill temperature by adjusting the vents again.

Step 7: Cover the steak with cooking oil and add some dry rub. Now sear the steak for about 3-4 minutes to give it a crisp, dark red crust.

(Remember: your kangaroo steak cannot be too dry, charred, or overcooked, so searing should last no longer than 3-4 minutes)

Step 8: Allow your finished kangaroo steak to rest for about 5 minutes.

Well done! You deserve a glass of beer or wine. 

Smoked Kangaroo Loin

Kangeroo is tender and lean , you just need to smoke it correctly and you will have a delicious dish at your cookout
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: main, Main Course
Cuisine: American, Barbecue, bbq, dinner, grill, lunch
Servings: 4 servings
Calories: 358kcal
Author: Charlie
Cost: 8

Equipment

  • Smoker

Ingredients

Main Ingredients

  • Kangaroo Rump Striploin, or Loin
  • Cooking Oil

Marinade

  • 40 ml of olive oil
  • 1 cup of flavored liquid red wine, fruit juice
  • 2 cloves of garlic minced
  • 1 tablespoon of paprika
  • 4 stalks of fresh thyme
  • Pinch of cracked pepper and salt

BBQ Dry Rub

  • 3 tablespoons of chili pepper/powder
  • 1 tablespoon of garlic powder
  • 1 tablespoon of regular/smoked paprika
  • ½ tablespoon of salt
  • 1 tablespoon of black pepper
  • 1 tablespoon of thyme
  • Olive oil or butter

Instructions

  • Step 1a – Marinade: Put the kangaroo steak in a clean bowl. Pour in the olive oil and add the garlic, thyme, and spices. Rub gently on all sides of the steak. This will help tenderize the steak. Cover with plastic wrap and store in a refrigerator, and leave for 2-3 hours or overnight.
  • Step 1b Dry Rub: Combine all dry ingredients of BBQ dry rub in a bowl and mix properly. Coat your steak with olive oil or butter and rub some of your dry rub all over your kangaroo steak. You will use the rest for searing.
  • Set up your charcoal grill for smoking. The aluminum pan should be in the middle of the bottom grate, and the coals should be on either side of the pan. Add some pellets to the coals and place a grill surface gauge until the temperature gets to about 80°C (176°F).
  • Place the kangaroo steak on the cooking grate, cover the grill and adjust your vents to ensure low heat.
  • Use the tongs to turn the steak every 10-15 minutes to make sure all sides are evenly cooked. You may add more pellets to keep the grill temperature constant.
  • Use the meat thermometer to ensure your steak gets to an internal temperature of 63°C (144°F). This can take up to 2 hours.
  • Now, pre-heat the second grill with a target temperature of 63°C (144°F) and get ready for searing. If you are using one grill, you need to increase the grill temperature by adjusting the vents again.
  • Cover the steak with cooking oil and add some dry rub. Now sear the steak for about 3-4 minutes to give it a crisp, dark red crust.
  • (Remember: your kangaroo steak cannot be too dry, charred, or overcooked, so searing should last no longer than 3-4 minutes)
  • Allow your finished kangaroo steak to rest for about 5 minutes.

Notes

You have the option of either using a dry rub or marinading your steak or both

What To Have With Your Kangaroo Steak

Not sure what to use to complement your steak? Here are some delicious ideas:

  • Kangaroo steak with roasted vegetables and potatoes
  • Kangaroo steak with chips and coleslaw topped with bacon bits
  • Kangaroo steak sandwich with a cheese paste concoction
  • Sliced kangaroo steak with noodles and broccolini
  • Kangaroo steak burger with goat cheese or blue cheese

Regardless of the occasion, kangaroo steak is a cut that is worth trying!

Enjoy with a glass of wine, either a glass of beer or a long neck (Aussie slang for a 750ml beer bottle)

Smoke On!

Charlie

Author: Charlie Reeves
Hi, I’m Charlie, I am head taste tester at Simply Meat Smoking! I love it grilling, smoking, and getting out in the yard with the kids! The family also love to test all my recipes (especially my EXTRA CRISPY pulled pork, smoky pork loin, and ANY SEAFOOD I grill)

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling adventures with you!

You can read more on our About Us page.

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