Need advice for BBQ Goat for my mother

brotherbd · 12-15-2010, 12:37 AM

Hey folks,

I could use some advice on smoking a goat hind- or fore- quarter for my mom.

She almost got teary when she was telling me how her father could cook a half a goat on his half barrel smoker he made from an old oil drum back in the 40'-50's.

I have a UDS and I can get goat from some of the local ethnic markets.

Looking for tips on simple prep and cook time and temp so I can take her back in time during the holidays when I see her.

Thanks in advance for the info,

Blessings,

Phrasty · 12-15-2010, 02:06 AM

We eat a lot of goat out here but strangely enough I've never had it on the grill. Goat is a fairly tough meat, as well as being somewhat gamey. When we cook it out here its always stewed down & 95% of the time its curried! You could do a nice wet curry paste and rub the goat and smoke low and slow to keep it moist. What flavors would her father use on the goat? I'm thinking not curry... you can alway try season it like lamb. Plenty of salt, garlic, chilies & rosemary maybe a little thyme. I don't really know what else to tell you, I've never smoked goat. All I can say is that you should prob not go hot and fast with this. I hope it works out. I'm sure it'll be great to see her face light up.

Let us know what you end up doing please, I'm interested in seeing how this turns out.

Cheers

OneHump · 12-15-2010, 02:09 AM

That's awesome brotherbd. I'd be very interested in hearing about your cook once you get it going. I'm sure your mother will be touched.

caliking · 12-15-2010, 02:39 AM

I disagree - goat is great done hot and fast, but not as a whole leg. I skewer 2" pieces and blast 'em in the tandoor - crispy (not charred) on the outside oh so tender on the inside. If you do a whole leg, try rotisserie if you have that option available.

FatDaddy · 12-15-2010, 03:00 AM

cabrito cooked directly over the coals in the offset at the ranch. Just basted em with a salt water brine every so often till he was done

Talked my BiLs GFs kid to kiss the goat. Have some really funny video of us with the goat head later on after several bottles of wine and whiskey and cokes lol. By far one of my favorite things to eat when I go down to the RGV.

Black Dog BBQ · 12-15-2010, 06:43 AM

Quote:

Originally Posted by FatDaddy

cabrito cooked directly over the coals in the offset at the ranch. Just basted em with a salt water brine every so often till he was done

Talked my BiLs GFs kid to kiss the goat. Have some really funny video of us with the goat head later on after several bottles of wine and whiskey and cokes lol. By far one of my favorite things to eat when I go down to the RGV.

You ever do the Electra Goat Cook?? I'm thinking about it. Really interested in this thread.

Ashmont · 12-15-2010, 06:55 AM

You also can get whole goat at Restaurant Depot! Been meaning to get one and make cabrito. Oh oh oh F/A Bash three what a great time to do one..... Maybee BobbyBriskey and family will join in on the fun. hehehehehe

FatDaddy · 12-15-2010, 08:50 AM

Quote:

Originally Posted by Black Dog BBQ

You ever do the Electra Goat Cook?? I'm thinking about it. Really interested in this thread.

Not yet. We plan on cookin it but it is right around another cook off I believe and I am a full time student and work full time so I have to pick and choose wisely. I'll be done with school next December. So 2012 I plan on cookin alot more Cookoffs.

brotherbd · 12-15-2010, 09:16 AM

Here's the details of the upcoming cook:

I will be using my UDS with Stubbs Charcoal or Lump (Haven't decided which yet)

Rub and marinade the big cuts the day before then...

Round 1 - start early morning
GOAT (probably hind quarter), 3 spares, 1 Butt, a Fatty or 2

I plan on keeping the temp around 225-250 until all this is done. Then rest them in the cooler.

Ramp up the temp for the next round to around 350.

Round 2 - mid afternoon
Chicken Leg Quarters, MOINK Balls, ABT's, Piggles? (Sis said she has an excess of pickles

Eat it all with the family somewhere between 5-7 pm.

SO....the Goat will be on with the low and slow crowd.

Grandpa probably kept things simple, mom didn't say anything about curry.

Does anyone see any problems with the timing?

I haven't done this much ever, and if your gonna mess things up a bit I figure family is the most forgiving bunch you can ever cook for....outside the brethren.

I'll try to remember to take pictures, or get my daughter to, she just got a new camera and no one is safe anymore.

Thanks for your continued input and encouragement,

Big_T_BBQ · 12-15-2010, 10:16 AM

I did a whole goat leg a few weeks ago and treated it like lamb, simple seasoning, cooked indirect until 130* then tossed over the fire for 3 minutes a side or so

It was a young goat so mostly tender, there were some areas of the muscle that were tough but it tasted good, kinda similar to mutton.

brotherbd · 12-15-2010, 05:51 PM

Mitch · 12-15-2010, 08:38 PM

Cabrito Good. But it needs to be a kid.

fil · 12-16-2010, 05:04 PM

Quote:

Originally Posted by Mitch

Cabrito Good. But it needs to be a kid.

Yes sir!!! I have cooked goat twice. The first one was a very young goat........very tender and FANTASTIC!!!
The second one was older....tough as a boot and greasy as all get out!!!!
Both were grilled over a hot mesquite fire.

fil

caseydog · 12-16-2010, 05:13 PM

Keep it coming. I live where cabrito is easy to get. I have wanted to BBQ some for quite a while.

brotherbd, I am anxious to hear how yours works out.

12-15-2010, 12:37 AM	#1
brotherbd On the road to being a farker Join Date: 01-15-10 Location: Irving, TX	Need advice for BBQ Goat for my mother Hey folks, I could use some advice on smoking a goat hind- or fore- quarter for my mom. She almost got teary when she was telling me how her father could cook a half a goat on his half barrel smoker he made from an old oil drum back in the 40'-50's. I have a UDS and I can get goat from some of the local ethnic markets. Looking for tips on simple prep and cook time and temp so I can take her back in time during the holidays when I see her. Thanks in advance for the info, Blessings, __________________ brotherbd Weber Genesis 1000 - LP Newly finished UDS - Cooking but unpainted -supporting the U in UDS!

12-15-2010, 02:06 AM	#2
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica	We eat a lot of goat out here but strangely enough I've never had it on the grill. Goat is a fairly tough meat, as well as being somewhat gamey. When we cook it out here its always stewed down & 95% of the time its curried! You could do a nice wet curry paste and rub the goat and smoke low and slow to keep it moist. What flavors would her father use on the goat? I'm thinking not curry... you can alway try season it like lamb. Plenty of salt, garlic, chilies & rosemary maybe a little thyme. I don't really know what else to tell you, I've never smoked goat. All I can say is that you should prob not go hot and fast with this. I hope it works out. I'm sure it'll be great to see her face light up. Let us know what you end up doing please, I'm interested in seeing how this turns out. Cheers __________________ 1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599

12-15-2010, 02:39 AM	#4
caliking is One Chatty Farker Join Date: 01-13-10 Location: Houston, TX	I disagree - goat is great done hot and fast, but not as a whole leg. I skewer 2" pieces and blast 'em in the tandoor - crispy (not charred) on the outside oh so tender on the inside. If you do a whole leg, try rotisserie if you have that option available. __________________ [FONT=Arial Narrow][B]EZ wood handled 3 wheeler \| OTS \| OTS mod to OTG \| [COLOR=red]Ladybug[/COLOR] SS Performer \| UglyDrumTandoor \| UDS v1 \| midi UDS with [COLOR=red]red[/COLOR] [COLOR=black]nipples[/COLOR] \| SJG smoker mod \| Simpsons SJS \| [COLOR=black]Simpsons[/COLOR] OTG \| WGA charcoal \| SJP \| Stacked brick WFO \| Lodge Logic Sportsman's Grill cast iron hibachi/sigri \| [COLOR=green]LBGE \| sbge \| [SIZE="1"]mini bge[/SIZE] [/COLOR] [/B][/FONT]

12-15-2010, 03:00 AM	#5
FatDaddy is One Chatty Farker Join Date: 04-04-06 Location: Wichita Falls, Tx	cabrito cooked directly over the coals in the offset at the ranch. Just basted em with a salt water brine every so often till he was done Talked my BiLs GFs kid to kiss the goat. Have some really funny video of us with the goat head later on after several bottles of wine and whiskey and cokes lol. By far one of my favorite things to eat when I go down to the RGV. __________________ HALF DIAMOND RANCH BBQ Home made 5' reverse flow smoker Lg BGE WSM 18.5 WSM 22.5 Weber Kettle 22 1/2" silver series Weber Copper Smokey Joe Gold 14.5" GPS trackable RED super fast thermopen http://www.facebook.com/jtempleton2

12-15-2010, 06:55 AM	#7
Ashmont Babbling Farker Join Date: 12-13-05 Location: St. Louis MO	You also can get whole goat at Restaurant Depot! Been meaning to get one and make cabrito. Oh oh oh F/A Bash three what a great time to do one..... Maybee BobbyBriskey and family will join in on the fun. hehehehehe __________________ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Ashmont Proud member of Brethren Weber's for life (Rescued 7 kettles in 2007, 1 in 2008, 2 in 2009 and 1 in 2010 Three of which I have and 8 that have gone to Brethren. PM me to get on the waiting list) Weber Kettle Dabomb Weber Kettle Justintime Weber Kettle (Yet to be named by Daughter) Evil Twin Suggested! Weber Kettle Grace WSM "Winni" WSM "Dumas" One Smokey Joe UDS "Peggy Sue" http://ashsmoderndayclubhouse.blogspot.com/

12-15-2010, 02:09 AM	#3
OneHump is one Smokin' Farker Join Date: 08-15-10 Location: Phoenix, AZ	That's awesome brotherbd. I'd be very interested in hearing about your cook once you get it going. I'm sure your mother will be touched.

12-15-2010, 09:16 AM	#9
brotherbd On the road to being a farker Join Date: 01-15-10 Location: Irving, TX	Here's the details of the upcoming cook: I will be using my UDS with Stubbs Charcoal or Lump (Haven't decided which yet) Rub and marinade the big cuts the day before then... Round 1 - start early morning *GOAT (probably hind quarter),* 3 spares, 1 Butt, a Fatty or 2 I plan on keeping the temp around 225-250 until all this is done. Then rest them in the cooler. Ramp up the temp for the next round to around 350. Round 2 - mid afternoon Chicken Leg Quarters, MOINK Balls, ABT's, Piggles? (Sis said she has an excess of pickles Eat it all with the family somewhere between 5-7 pm. SO....the Goat will be on with the low and slow crowd. Grandpa probably kept things simple, mom didn't say anything about curry. Does anyone see any problems with the timing? I haven't done this much ever, and if your gonna mess things up a bit I figure family is the most forgiving bunch you can ever cook for....outside the brethren. I'll try to remember to take pictures, or get my daughter to, she just got a new camera and no one is safe anymore. Thanks for your continued input and encouragement, __________________ brotherbd Weber Genesis 1000 - LP Newly finished UDS - Cooking but unpainted -supporting the U in UDS!

12-15-2010, 10:16 AM	#10
Big_T_BBQ Full Fledged Farker Join Date: 02-16-10 Location: San Jose, CA	I did a whole goat leg a few weeks ago and treated it like lamb, simple seasoning, cooked indirect until 130* then tossed over the fire for 3 minutes a side or so It was a young goat so mostly tender, there were some areas of the muscle that were tough but it tasted good, kinda similar to mutton.

12-15-2010, 05:51 PM	#11
brotherbd On the road to being a farker Join Date: 01-15-10 Location: Irving, TX	bump __________________ brotherbd Weber Genesis 1000 - LP Newly finished UDS - Cooking but unpainted -supporting the U in UDS!

12-15-2010, 08:38 PM	#12
Mitch is One Chatty Farker Join Date: 10-22-07 Location: Lincoln NE	Cabrito Good. But it needs to be a kid.

12-16-2010, 05:13 PM	#14
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Texas	Keep it coming. I live where cabrito is easy to get. I have wanted to BBQ some for quite a while. brotherbd, I am anxious to hear how yours works out. Last edited by BobBrisket; 12-17-2010 at 12:33 AM.. Reason: New sig noted!

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