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Three Chickens, Some Pig and Half A Goat

post #1 of 35
Thread Starter 
Allrighty, great day for a barnyard smoke!

Got an order for some chickens and a PPB, and the goat is for our fajita dinner. Co-worker is pregnant and due any day now, can't cook nor can her hubby. So, since she's bought my 'Que before, she wanted some heat-and-eat "real food".

First up the chickens. Cooking them at 300-325 for crispy skin. 3 kinds, top Montana Gourmet Poultry Rub, center Mediterreanean Rub, bottom Youshidas Marinade. Soaked that one for an hour in a bowl-

Hour and a half into the smoke over Apple Wood, and looking good. Turned them 180 around after the pic-

Here they are cooling off prior to VacPacking them. Front is Mediterrenean and rear is Montana Gourmet-

And the pretty one! Youshidas.....

They were all smoked to 180F internal at the thigh. After they cooled off, VacPacked them and into the fridge-

While they were cooling off, the Pig and the Goat went into the smoker at 250F also over Apple Wood-

The butt has my standard "house rub" and the goat just CBP. The PPB will be VacPacked too, once that's done. The Goat will be supper later on. More pics as the smoke progresses.....
post #2 of 35
What's your address? PDT_Armataz_01_34.gif
post #3 of 35
Very nice...that Youshida's marinaded chicken certainly is a beautiful sight!! Nice. I'll be interested to see the finished goat too.
post #4 of 35
I thought we were getting a bed time story.

Very nice thing you are doing John.Chicken looks fabulous.

Looking forward to the goat and excellent job as usual Buddy!!!PDT_Armataz_01_37.gif
post #5 of 35
Those Chickens Look Good So does the Pork. and the goat doesn't look half Baa'd
post #6 of 35
love the looks of everything. gotta try that yoshidas sometime.

my next door neighbors are from the british west indies (they are not british) when i was building my new electric smoker out of a fridge and Victor next door wanted to know if it was big enough to smoke a goat front shoulder. yep, its big enough. we are gonna try one around xmas time.
post #7 of 35
Another great smoke Rivet..PDT_Armataz_01_37.gif...I am contemplating of moving to your neighbor will be proud about the yoshida..lmaoPDT_Armataz_01_22.gif
post #8 of 35
You are really doing a good thing all right. Those birds look fabulous and the yoshidas marinaded one has a nice color and yes I bet Ron is jumping for joy about now. I like the greek bird myself. I bet if those birds are half is goodas your salsa you sent me there might be a little rivet ranning around very soon.PDT_Armataz_01_37.gifPDT_Armataz_01_34.gif
post #9 of 35
Looks great! I always forget about Youshida's. I need to hit Sams Club more often. PDT_Armataz_01_34.gif
post #10 of 35
Should have tossed another chicken marinated in Yoshida's to sample, amazing color!
Can't wait to check out the finished goat, the last one you made looked fantastic and I have no doubt this will be anything less than perfect!
post #11 of 35
Thread Starter 
Thanks Meatball, It came out so pretty, it was a shame to scrunch up in the vac-pack!

The goat's looking real good and the plan is to cook it to 200 or pullable temp, whichever somes first. Hard to temp 'cause it's so boney. I temp'd the shoulder about 20 min ago and it is still at 170. The thigh was no better. Like the pork butt, they seem to have stalled or my SnP thermo crapped out, but I don't think so. My hand-held is dead-on and calibrated this morning. Oh well......we wait more .... icon_rolleyes.gif
post #12 of 35
It all looks good, but.....
Yoshidas looks great.icon_wink.gif
post #13 of 35
damn man.... thats a feast, points.gif

gotta get me some goat.
post #14 of 35
Thread Starter 
Thanks you all, it all came out pretty darn good.

The pork was beautiful and didn't shrink nearly as much as expected. The 6LB shoulder bone-in, ended up yielding a 10x16 Pyrex dish-full of delicious barbecue!

Let that cool down, then divided it into two VacPacks and into the fridge with those puppies. Chow delivery is tomorrow morning. When "she" delivers is still up in the air...

Decided to pull the goat (first time at pulling goat), so I had to foil it at around 160ish. Thought about adding some apple juice, but glad I didn't~ there was a lot of juices when I opened it up.

The goat pulled sweetly and man o man did it smell good! Got a 9x9 Pyrex full of pulled goat meat outta the half-

Let me say that goat needs nothing more than pepper and a wood fire to make some good eating. Once it was pulled, Mrs Rivet and I enjoyed a fajita supper with salsa, refried beans, sour cream, tortillas, cilantro and sliced canned jalapenos ("rajas")...very good stuff!

post #15 of 35

Holy Scheisse John! I have been thinking about trying out some goat for a while now, they occasionally carry it at our local Shoprite but if I call my butcher he can get some goat meat for me, not sure of the price though.
I'm gonna call him on Monday or stop in and see about getting some because I have got to try it, you twisted my arm with this beautiful Qview!
post #16 of 35
Man that is incredile......All I can say is WOW!! I am impressed enough for pointspoints.gif
post #17 of 35
It all looks Terrific John, especially the Yoshidas Chicken...
post #18 of 35
man that really makes me want to try goat, jerk goat just moved up on my list of gotta try smokin
post #19 of 35
John,you re a bad man brother..........Looks fantastico....THE GOAT KING!!!!

Little more rep power.....points.gif
post #20 of 35
Nice work Rivet! They can't say somebody got yer goat!biggrin.gif
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