Grilling baby goat with chimichurri in the foothills of the Andes

Discussion in 'Grilling Beef' started by il bastone, Apr 12, 2014.

  1. Meat: Baby Goat (kid) about 7 or 8 kilograms

    Wood: Quebracho

    Charcoal: Natural lump charcoal

    Condiment: Chimichurri & salt

    Cooking time: 3 hours +

    Grill type: Standard brick grill

    Location: Cordoba, Argentina





     
  2. moikel

    moikel Master of the Pit OTBS Member

    Way to go[​IMG].I love it great work ,lovely scenery.Thats one hell of a first post.[​IMG].

    Looking forward to your next post.

    Drinking anything special with that goat.Local malbec?
     
  3. The Malbec is produced in Mendoza which is a bit removed from Cordoba.  The local drink is FERNET BRANCA mixed with COCA COLA which is a bitter liqueur that also serves as a digestive cocktail (much needed after the numerous barbecues).  This is the drink of choice at least in this province.

     
  4. I missed this - very, very nice! Great job man!  [​IMG]
     
  5. Very neat....looks good!




    ~Martin
     
  6. dandl93

    dandl93 Smoking Fanatic

    IL Bastone

    Very nice cooked goat.Goat is on my to do list but Colombians are not real open to change so I have not done one yet.The few goat herds around here locally are milk goats the farmers think they are worth gold.I will sneak one in and cook it some day it will be my surprise hahahahahaha

    Would you possibly want to share your chimichurri recipe? looks like it is a true local recipe.

    Dan
     
    Last edited: Apr 16, 2014
  7. My God this looks terrific!!!

    Fantastic to see!

    Cheers!! - Leah
     
  8. Sunflower oil (gauchos didn't have Olive oil at hand back in the day)

    Red wine vinegar

    Fresh flat leaf parsley (not curly)

    Fresh garlic

    Salt

    White pepper

    Oregano (dried - optional)
     

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