Chris Girvan-Brown’s Smoke Poached and Grilled Kangaroo

smoke poached kangaroo
Photo by Chris Girvan-Brown

This amazing smoked kangaroo recipe was featured as part of the Chew the Fat Interview with Chris Girvan-Brown from Urban Griller.

Try it for yourself and don’t forget to send me pictures – connect with me on social media:

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Smoke Poached and Grilled Kangaroo (or venison) by Chris Girvan-Brown

Kangaroo, like Venison is a rich, lean meat and if not treated with care will dry out quickly. This slow cooking technique cooks the Kangaroo twice to ensure it remains moist and tender. In the first step the Kangaroo is slowly “Poached” in a smokey BBQ environment over a number of hours to release the internal moisture, the Kangaroo is then seared to provide the plate colour and a crisp deep red grilled crust.

There is some science at work here to maximise the available moisture. The meat is gently heated till it reaches an internal temperature of 63°C (144°F) then it is seared. Most of the moisture in the meat is trapped inside the tightly wound Protein structures inside the cells and this process releases that moisture to make the cooked Kangaroo luscious.

When the meat reaches an internal temperature of 41°C (106°F) the Proteins will begin to shrink or “Denature” forcing the moisture out into the cell. At 66°C (150°F) the heated moisture inside the cell expands to the point that the cell wall ruptures and the moisture can be lost. The purpose of the slow smoke poaching of the meat is to release the trapped moisture and then hold it in the cellular structure so it is not lost.


  • Kangaroo Rump roast
  • Pig Skin
  • BBQ Rub

Setup a covered charcoal BBQ Grill with a small indirect fire, when the temperature is stable at 90-120C place the pork skin on the grill skin side down and sprinkle with the BBQ rub.

Place the Kangaroo roast on top of the pork skin and close the BBQ Grill.
Cook the Kangaroo till the internal temperature reaches 63°C (144°F). Turn the Kangaroo over every ¾ hour, this will allow the exposed outside of the meat to re-hydrate and minimise the drying of the meat. Depending on the size of the meat, this process could take 3-4 hours.

When the Kangaroo reaches 55°C (131°F), start a hot charcoal fire in a separate charcoal grill and prepare for searing.

Once the target temperature of 63°C (144°F) is reached, brush the meat with oil and dust on some BBQ rub. Sear quickly to develop a deep red crust, rest the meat for 3 or 4 minutes before slicing.


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4 Responses to Chris Girvan-Brown’s Smoke Poached and Grilled Kangaroo

  1. Pingback: Chew the Fat: Chris Girvan-Brown from Urban Griller | Gusface Grillah

  2. I didn’t even realize that kangaroo was eaten until a friend in Australia enlightened me. I would definitely try it, especially off your grill!

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