Jerk goat

Discussion in 'Lamb' started by moikel, Aug 3, 2014.

  1. moikel

    moikel Master of the Pit OTBS Member

    I did this ages ago & a few people liked it including the late & much missed Scarbelly whose recipe I adapted.

    This is a little rushed,so I short cut it a bit.




    I bashed together 4 cloves of garlic, thumb size bit of ginger, those 2 chills that I grew myself,roots of a bunch of cilantro,& some fresh thyme.

    When I had a paste I added 2 fat tabs of Baba's curry powder,some peanut oil,zest & juice of a lime.

    I have rubbed that all over between the chops front & back.

    This is a loin,had some nice snow white fat on the inside cheap by my standards at $13 a kg ,way cheaper than lamb.

    I will let this sit for an hour then in the MES over a mixture of pellets,apple ,hickory & bourbon barrel. 

    I will do "rice & peas" & flat bread
     
    leah elisheva likes this.
  2. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Is that like ribs or sides?

    I gotta say I would have had a hard time not licking my fingers while appling your rub. LOL

    Looks like its gonna be a great smoke!
     
  3. moikel

    moikel Master of the Pit OTBS Member

    Sold as loin here,it's really a rack of chops with the belly flap as well.internal fat was probably left from around kidney .
    I had my pick of racks of rib cutlets,shoulder,leg,all the same price. Goat was about 12kg dressed,the size I prefer for this style of cooking.
    In MES now.
     
  4. moikel

    moikel Master of the Pit OTBS Member

    I will have my 2 glass Sunday night ration from this bottle. What we call GSM,Grenache,Shiraz,Mataro.This one from the Barossa Valley, Dandelion Vineyards 2012. For those from the Wino's & woodchips who may drop by.
     
  5. moikel

    moikel Master of the Pit OTBS Member

     
  6. moikel

    moikel Master of the Pit OTBS Member

    This was good but the chilli was over the top. I grew them so I can't blame anybody else! They are some habanero style deal .1 would have been plenty.
    Rub was right thing regardless. By goat standards he was a fat little guy!
    I had it in MES for 2 hours ,oven for 30 min. It stayed moist but was a little chewy. Tasty but I think I have to work on the balance ,cooked pink it's a fine line on how tender you can get it.
     
  7. moikel

    moikel Master of the Pit OTBS Member

    Some better photos.



     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great Mick!
     
  9. moikel

    moikel Master of the Pit OTBS Member

    Thanks ,it was good. Those chilli's are way hotter than I  figured[​IMG] ,they were in the freezer.The bush is in the front yard at the fishing shack down the coast.

    Goat is a tricky buy sometimes. He was a little chewy,tasty for sure. I do like it in a curry where you can cook until its really soft & back the heat off with extra coconut milk if you went "over" on the chilli.
     
  10. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Nice looking meal Man. I really like that paste you made .
     
  11. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Very nice meal & thread ! Thumbs Up
     
  12. moikel

    moikel Master of the Pit OTBS Member

    Glad you liked it. The paste is a short cut of sorts. I like the Baba's brand of curry powders,yellow packet for seafood,green packet for meats. They  give you a great flavour profile straight out of the packet.You can change it up with some curry leaf or kaffir lime leaf instead of thyme,lemongrass will fit,fresh cilantro.

    I will go again but with a different cut , rib cutlets in a rack if I can get it. And back the chilli off [​IMG],
     
  13. Oh my God Mick, I missed this and it's so amazing and gorgeous and savory looking and fantastic! WOW! And the wine and the whole meal is just exquisite! I love this!!! Cheers! - Leah
     

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