Opus, there was no specific recipe for a whole goat. There is a recipe for 1" thick goat steaks from the hindquarter. Here ya go:
Barbecued Goat
This is supposed to be a simplified 3-time winning recipe from the Brady Goat Cook Off. It is held every year over Labor Day weekend and only open to previous winners.
Rankins Spicy Dry Rub
You probably don't like MSG in your food, but you probably don't cook much goat either. Substitute a meat tenderizer that doesn't contain MSG if you prefer.
1/2 C salt
1/3 C ground black pepper
1/4 C paprika
1/4 C chili powder
1/2 C garlic powder
2 TBS MSG
Combine all ingredients in a shaker bottle. This mixture will keep for a couple months. Makes about 2 Cups.
Goat hindquarter cut into 1-inch steaks (2 1/2-3 lbs)
1/4 C Rankin's Spicy Dry Rub (above)
2 sticks (1 cup) butter, melted
Rub the goat steaks with the dry rub and allow them to come to room temperature. Light your barbecue. Use wood chips, chunks, or logs and keep up a good level of smoke. Maintain a temperature between 275* and 325*F.
Start the steaks directly over the fire until you get a nice color, then move them to indirect heat. Turn and brush the steaks with butter every 30 to 45 minutes. If your fire gets too hot turn them quicker. Keep tasting the meat---it should get tender after 3 or 4 hours. If the USDA has a recommended temperature for a goat, I've never heard about it. Start testing around 155, but be aware that there's not much fat in goat. If you cook it too long it will dry out.
Serves 4 to 6
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This recipe excerpted from "Legends of Texas Barbecue*Cook Book* Recipes and Recollections from the Pit Bosses". Robb Walsh author. The recipe was contributed by Lonnie Rankin.
It is an excellent read with lots of great recipes and interesting anectdotes and Texas BBQ Lore. It is well worth the price for the classic pictures alone.