Goat Yeah Goat

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
One of the park staff this morning brought this by and said hey what can ya do with goat.


Im sure i can make something.
 
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Hmmmm.... Sounds like you were just handed a throw down challenge.

Can't wait to see the results (I'm pulling for you Rick!!!)
 
Hey, good snag... Goat "Cabrito" is one of my favorites . Take that little dude and smoke him. I rub a good seasoning on it and smoke it at 225° until 200°IT . Best seasoning I've found is simply SPOG - lot of Garlic.

This was always my "Redneck" Party favorite. I'd lay it out on Newspaper and let the 'Pullin' begin. Add plenty of Beer (Or whatever) and have fun...

The younger the better
drool.gif
.

Have fun and...
 
Hey, good snag... Goat "Cabrito" is one of my favorites . Take that little dude and smoke him. I rub a good seasoning on it and smoke it at 225° until 200°IT . Best seasoning I've found is simply SPOG - lot of Garlic.

This was always my "Redneck" Party favorite. I'd lay it out on Newspaper and let the 'Pullin' begin. Add plenty of Beer (Or whatever) and have fun...

The younger the better
drool.gif
.

Have fun and...
Im thinking Cabrito also.. OLE

I gotta get my bone saw out.

 
As it happens I just bought a leg an hour ago at the butchers 1.4 kg so what the Italians call capretto . I cook it a few ways I did a few posts here including an adaption of the the late great Scarbelly's jerk & a curry goat . 

Bigger goats can be a bit tricky but I am sure you will hit it out of the park. The old school Italians either  roast it with lots of herbs,garlic,lemon,EVO or brown it first then do it in sauce,tomato,wine ,stock etc.Serve the sauce over pasta to start then the meat second with potatoes & bitter greens(chicory ,dandelion ,brocoletti)

You have enough there to do a few things! My store bought leg will be roasted in the oven I think ,but I do have a habit of last minute changes.
biggrin.gif
 
Got the goat leg all seasoned with salt, pepper, fresh garlic, pinches of chili powder and some thyme on both sides.

I was going to do the brine that my friend Tommy sent me, as i was getting things together i said .....SELF  Ya gots no fridge room for a brine bucket 
icon_eek.gif


Had to cut 4" off the shank.


Foiled pan but no water.


Apple/cherry mix. Going for 200-225 smoker IT and meat around 190

 
Looks good Nepas, I saw a leg-o-lamb on sale fro $23 at the commissary on wed, and almost bought it.  Never done a whole leg before, but you inspire me!  Thanks.  Steve
 
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