The weekend.....

Discussion in 'Lamb' started by opus, May 28, 2007.

  1. opus

    opus Fire Starter

    Got a chance to try a Oklahoma Joes unit this weekend. Did some ka-bobs with beef and chicken, but the biggest and best was the leg of goat. Cant really see it in the picture. Smoke at about 180 or so for 7 hrs then got it hot enough to get it all cooked. I brined the leg over night. It was succulent!

    I think this is my first whack at hot smoking, being the cold smoker I am. We didnt have the weather for cold smoking, it was a little too warm.

    For this round, I used cherry, normally I only use aspen.
    All in all, turned out real fine.

    As I sit here, gazing out the window, I see new candidates for the smoker:
    http://2007photos.milneweb.com/turkey/
    [​IMG]
     
  2. cheech

    cheech Master of the Pit OTBS Member

    Did you season the meat at all? What did you use?
     
  3. squeezy

    squeezy Master of the Pit OTBS Member

    We may need another category for goat ...

    Hope you can share more details about the goat experience ... [​IMG]
     
  4. opus

    opus Fire Starter

    I brined the goat in salt and brown sugar water. No other spices but that.

    I dont hardly season the meat. Even when I do ribs, I dont season them. Tried dry rubs before, never thought much of them. If I am going to season meat, it will be when I brine it.

    Like I said, I used cherry but will stick to alder from now on. Its a lot less harsh and you can smoke for days and it wont get too strong. I am stuck to hot smoking in this weather, if I do anything else. We usually do bunch in the spring and fall when it is cool enough to cold smoke.

    Goat, which is the number 1 red meat in the world, is quite good. We raise goats here, but we also raise beef. I do beef a lot more than goat. Here is a leg we did for Christmas: http://dopey.hopto.org/archives/ZZ5F66B1C2.jpg

    Here's some goat sausage, which is just great! http://picasaweb.google.com/pmilne/M...13231797093474

    Here is the new smoker, almost completed: http://picasaweb.google.com/pmilne/M...65266544509906
     
  5. squeezy

    squeezy Master of the Pit OTBS Member

    That leg looked great! What did you use for stuffing?
    Goat is not too plentiful here as yet, lamb is quite popular here though.
    I love the barrel smoker ... like to see your inside setup.
     
  6. Opus..........you ate a GOAT ??..........[​IMG][​IMG][​IMG]
     
  7. opus

    opus Fire Starter

    The Christmas one I stuffed with fresh cilantro and lemon rind. Everything was coated with olive oil as well. I bet there was some garlic too.

    Goats around, but for something edible, it might be harder to find.

    Inside the barrel?, just a couple notches to hang dowels. Then I can hang whatever from them, using stainless hooks or wire.

    hhersh, uh-huh....having goat chops tonight, as well. Now dont tell me there's no goat in Texas!
     
  8. deejaydebi

    deejaydebi Smoking Guru

    Looks great Opus - nice kabobs!
     

Share This Page