or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Bohr Goat Question ?????
New Posts  All Forums:Forum Nav:

Bohr Goat Question ?????

post #1 of 5
Thread Starter 
OK Me and the fam got a bohr goat yesterday. We butchered him last night and we are now making a mexican dish with it. My icon_question.gif is do any of you have experience with these. I save a leg and am planning on grinding the meat into hamburger or a sausage. I have never had goat besides when cooked the mexican way in a big pot with all the herbs and things. Any advice or stories of your experience would be great !!!!PDT_Armataz_01_34.gif

thanks in advance
post #2 of 5
hey, bud -

RIVET did an excellent cabrito not long ago. here are two threads on it:


post #3 of 5
Hey Got1...congratulations on your Boer goat, you got some fine eatin' there!

PM me if you have any specific questions. Otherwise, it's real easy-

Goat is rangy, and lean. All you need is a bit of salt and black pepper to rub on it, nothing else. Have a good fire going with wood, mesquite preferably. Need a strong flavorful wood. If you are doing a hind-quarter, offset grill it for until it is done to your liking. I'd recommend that you foil it entirely for an hour or so after the first one (hour). If this is your first time at goat it it will be more what you are expecting. Put maybe a 1/4 cup of beer or apple juice in the foil and wrap tightly.

Cover the grill back up and let er rip for another hour or two.

The unfoil and continue cooking over indirect until it's done. Stay away from BBQ sauce temptations. Goat doesn't need any of that.

Cut the meat off the bones and serve on a platter with corn and flour tortillas, guacamole, limes, salsa, some beans and cold beer. I like to munch on jalapenos or thai dragons right off the plant when eating this. You can dice them up and sprinkle them. The family likes to sprinkle fresh chopped cilantro on their tacos.

It is a feast, and you will be hooked for life!

TAS~ thanks for posting the links, buddy! I'm sure Got1 will find something useful out of them.
post #4 of 5
We have had goat numerous times, and it is fantastic. Take the rear leg and put it in a roasting pan. Surround it with chunks of taters, carrots, onions, celery and some mushrooms. Mix 1 Tbl of White pepper and 1 Tbl of garlic powder and 2 tsp of ground rosemary. Sprinkle that across the meat lightly then cover the entire leg with the left over celery leaves. In the over and bake at 325 degrees until an internal temp of 180 degrees. Remove from oven, cover in foil and let sit for at least 30-45 minutes. Delicious. If you want some goat sausage, (Chevron) recipes, pm me and Ill get you some.
post #5 of 5
Thread Starter 
you guys are awsome. I knew people here would have some experience with them. the goat came out great that my father in law cooked. I am going to grind one hind quarter and see how we like it. again thanks guys
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Bohr Goat Question ?????