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.