Goat Leg (large)

I like to foil after a couple of hours of smoke. Let them braise until fall apart tender.
Here's the last ones I did on the drum.
http://www.bbq-brethren.com/forum/showthread.php?t=154209

BTW....Welcome to the forum!!

You lost me at "paucity". :mrgreen:

Personally, I'm clueless on this one, but one thing I can say with certainty, is if Cowgirl says it works, then you can bank on it!

Welcome to the Forum, enjoy, and let us know how it comes out.

KC

cowgirl said:

I like to foil after a couple of hours of smoke. Let them braise until fall apart tender.
Here's the last ones I did on the drum.
http://www.bbq-brethren.com/forum/showthread.php?t=154209

BTW....Welcome to the forum!!

Click to expand...

This!

+1 to ^^this

If cowgirl says it, it's the way to go.

And welcome

I murder & cook a few every year this is the recipe I use

Goat in Chile Marinade, Pit-Barbecue Style

Barbacoa de Cabrito

This goat barbecue typifies a style where the meat absorbs an adobo, a fragrant, spicy marinade of dried chiles and other seasonings.

Ingredients

• 4 ounces guajillo chiles (about 16 large chiles), tops and seeds removed
• 2 teaspoons cumin seeds
• 1 teaspoon whole cloves, or 3/4 teaspoon ground
• 10 allspice berries
• 1/3 cup dried 1 tablespoon dried Mexican oregano, crumbled
• 2 teaspoons dried
• 10 garlic cloves
• 2 teaspoons thyme (leaves only),
• 1 large onion, coarsely chopped
• 1/2 cup cider vinegar
• 1 teaspoon salt or to taste, plus additional for seasoning goat
• Freshly ground black pepper
• 1 16-pound goat, quartered, or 6 to 8 pounds lamb shoulder, bone in, trimmed
• 1/2 to 3/4 ounce *dried avocado leaves, about 30 large leaves

Preparation

Wash and griddle-dry the chiles by the directions below. Place in a deep bowl and cover generously with boiling water. Let soak for at least 20 minutes.
Grind the cumin, cloves, allspice, oregano, and dried thyme (if using) together in an electric coffee or spice grinder or with a mortar and pestle.
Drain the soaked chiles. Working in batches as necessary, place them in a blender with the ground herbs and spices (add fresh thyme at this point if using), garlic, onion, vinegar, salt, and about 1/2 cup water (or enough to facilitate the action of the blades). Process to a smooth purée (about 3 minutes on high), stopping occasionally to scrape down the sides with a rubber spatula. With a wooden spoon or pusher, for the purée through a medium-mesh sieve into a bowl. It should have the consistency of a thick but still moist paste.
Season the pieces of goat or lamb with salt and pepper. Slather the seasoning paste all over the meat. Arrange in a large bowl (or any non-reactive container that's large enough), cover tightly with plastic wrap, and refrigerate overnight or for at least 4 hours. Remove from the refrigerator about 2 hours before beginning the cooking, to let the meat come to room temperature.
Preheat the oven to 325°F or your pit

Choose a deep roasting pan or baking dish large enough to hold the meat snugly. Scatter half of the avocado leaves across the bottom of the pan and arrange the meat on them cook for 3 hrs. Scatter the remaining leaves over the meat. Cover the pan (wrapping very tightly with several layers of foil if there is no lid) cook 3 to 4 hours . The meat should be almost falling off the bone.
Notes:

*Avocado Leaves Buy the dried imported avocado leaves sold in packets in Mexican groceries. Though sizes are not standardized, they generally come in 1/4-ounce packets, sometimes with the contents fairly broken up. One ounce of dried avocado leaves is usually equivalent to about 30 leaves.

bizznessman said:

You lost me at "paucity". :mrgreen:

Click to expand...

insufficient quantity

What does Goat meat compare too?

Aztec1000 said:

Awesome, exactly what I was looking for. Approx how long did it take to reach that level of tenderness?

I'll do this on Saturday and report back. I'd do it for tomorrow's dinner, but I have a 3" thick porterhouse that needs addressing first.

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It cooked for about 4 1/2 to 5 hours. I just checked for tenderness.
Here a link to my blog with more info on the measurements if you're interested. http://cowgirlscountry.blogspot.com/2013/02/chivo-goat-leg-tacoshuevos-rancherosand.html

The meat needs to marinade overnight. Hope you have great luck with it! :thumb:

Bludawg said:

I murder & cook a few every year this is the recipe I use

Goat in Chile Marinade, Pit-Barbecue Style

Barbacoa de Cabrito

This goat barbecue typifies a style where the meat absorbs an adobo, a fragrant, spicy marinade of dried chiles and other seasonings.

Ingredients

• 4 ounces guajillo chiles (about 16 large chiles), tops and seeds removed
• 2 teaspoons cumin seeds
• 1 teaspoon whole cloves, or 3/4 teaspoon ground
• 10 allspice berries
• 1/3 cup dried 1 tablespoon dried Mexican oregano, crumbled
• 2 teaspoons dried
• 10 garlic cloves
• 2 teaspoons thyme (leaves only),
• 1 large onion, coarsely chopped
• 1/2 cup cider vinegar
• 1 teaspoon salt or to taste, plus additional for seasoning goat
• Freshly ground black pepper
• 1 16-pound goat, quartered, or 6 to 8 pounds lamb shoulder, bone in, trimmed
• 1/2 to 3/4 ounce *dried avocado leaves, about 30 large leaves

Preparation

Wash and griddle-dry the chiles by the directions below. Place in a deep bowl and cover generously with boiling water. Let soak for at least 20 minutes.
Grind the cumin, cloves, allspice, oregano, and dried thyme (if using) together in an electric coffee or spice grinder or with a mortar and pestle.
Drain the soaked chiles. Working in batches as necessary, place them in a blender with the ground herbs and spices (add fresh thyme at this point if using), garlic, onion, vinegar, salt, and about 1/2 cup water (or enough to facilitate the action of the blades). Process to a smooth purée (about 3 minutes on high), stopping occasionally to scrape down the sides with a rubber spatula. With a wooden spoon or pusher, for the purée through a medium-mesh sieve into a bowl. It should have the consistency of a thick but still moist paste.
Season the pieces of goat or lamb with salt and pepper. Slather the seasoning paste all over the meat. Arrange in a large bowl (or any non-reactive container that's large enough), cover tightly with plastic wrap, and refrigerate overnight or for at least 4 hours. Remove from the refrigerator about 2 hours before beginning the cooking, to let the meat come to room temperature.
Preheat the oven to 325°F or your pit

Choose a deep roasting pan or baking dish large enough to hold the meat snugly. Scatter half of the avocado leaves across the bottom of the pan and arrange the meat on them cook for 3 hrs. Scatter the remaining leaves over the meat. Cover the pan (wrapping very tightly with several layers of foil if there is no lid) cook 3 to 4 hours . The meat should be almost falling off the bone.
Notes:

*Avocado Leaves Buy the dried imported avocado leaves sold in packets in Mexican groceries. Though sizes are not standardized, they generally come in 1/4-ounce packets, sometimes with the contents fairly broken up. One ounce of dried avocado leaves is usually equivalent to about 30 leaves.

Click to expand...

I've got that recipe bookmarked too http://tlspecialties.blogspot.com/2012/10/goat-in-chile-marinade-pit-barbecue.html

But I haven't tried it. Could you post a pic of some of your goat cooks please? I'd love to hear how it turned out. Thanks!

Are you going to enter it in the legs throwdown that is going on right now?

http://www.bbq-brethren.com/forum/showthread.php?t=171485

Bludawg said:

I murder & cook a few every year this is the recipe I use

Goat in Chile Marinade, Pit-Barbecue Style

Barbacoa de Cabrito

This goat barbecue typifies a style where the meat absorbs an adobo, a fragrant, spicy marinade of dried chiles and other seasonings.

Ingredients

• 4 ounces guajillo chiles (about 16 large chiles), tops and seeds removed
• 2 teaspoons cumin seeds
• 1 teaspoon whole cloves, or 3/4 teaspoon ground
• 10 allspice berries
• 1/3 cup dried 1 tablespoon dried Mexican oregano, crumbled
• 2 teaspoons dried
• 10 garlic cloves
• 2 teaspoons thyme (leaves only),
• 1 large onion, coarsely chopped
• 1/2 cup cider vinegar
• 1 teaspoon salt or to taste, plus additional for seasoning goat
• Freshly ground black pepper
• 1 16-pound goat, quartered, or 6 to 8 pounds lamb shoulder, bone in, trimmed
• 1/2 to 3/4 ounce *dried avocado leaves, about 30 large leaves

Preparation

Wash and griddle-dry the chiles by the directions below. Place in a deep bowl and cover generously with boiling water. Let soak for at least 20 minutes.
Grind the cumin, cloves, allspice, oregano, and dried thyme (if using) together in an electric coffee or spice grinder or with a mortar and pestle.
Drain the soaked chiles. Working in batches as necessary, place them in a blender with the ground herbs and spices (add fresh thyme at this point if using), garlic, onion, vinegar, salt, and about 1/2 cup water (or enough to facilitate the action of the blades). Process to a smooth purée (about 3 minutes on high), stopping occasionally to scrape down the sides with a rubber spatula. With a wooden spoon or pusher, for the purée through a medium-mesh sieve into a bowl. It should have the consistency of a thick but still moist paste.
Season the pieces of goat or lamb with salt and pepper. Slather the seasoning paste all over the meat. Arrange in a large bowl (or any non-reactive container that's large enough), cover tightly with plastic wrap, and refrigerate overnight or for at least 4 hours. Remove from the refrigerator about 2 hours before beginning the cooking, to let the meat come to room temperature.
Preheat the oven to 325°F or your pit

Choose a deep roasting pan or baking dish large enough to hold the meat snugly. Scatter half of the avocado leaves across the bottom of the pan and arrange the meat on them cook for 3 hrs. Scatter the remaining leaves over the meat. Cover the pan (wrapping very tightly with several layers of foil if there is no lid) cook 3 to 4 hours . The meat should be almost falling off the bone.
Notes:

*Avocado Leaves Buy the dried imported avocado leaves sold in packets in Mexican groceries. Though sizes are not standardized, they generally come in 1/4-ounce packets, sometimes with the contents fairly broken up. One ounce of dried avocado leaves is usually equivalent to about 30 leaves.

Click to expand...

OK..im going to admit to just now reading like 2 sentences from this...but im still going to archive it as I read chillies...and I was sold already...plus- I did pretty much take a bit of stuff off of one of your chili posts from the TX forum and man..it was legit and won me $100! haha.

I do have 3 goat legs in the freezer I am going to thaw for this weekend!

warhawk_83 said:

What does Goat meat compare too?

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Not too much..its lean- I didnt wrap the last piece I did as long as I should have and it wasnt as moist as I wanted it to be- it was still def. good...

http://www.bbq-brethren.com/forum/showthread.php?t=165321

So I would take others advice- give it a bit of smoke of you'd like(prob less than 1 hr) then wrap wrap wrap tight.

bizznessman said:

You lost me at "paucity". :mrgreen:

Click to expand...

Similar to dearth.

I sail the Carribean Islands on a regular basis. Goat meat or often refered to there in the islands as mutton. (I know mutton is sheep as we know it) It is a staple food down there. Anyway, I dont think I have ever had it no matter how it was "cooked" that was not braised to finish it off.

warhawk_83 said:

What does Goat meat compare too?

Click to expand...

I treat Goat meat similar to Venison. Pretty tasty.