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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 10-01-2013, 06:15 PM   #16
garzanium
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Originally Posted by warhawk_83 View Post
What does Goat meat compare too?
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/sh...d.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.
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Old 10-01-2013, 06:42 PM   #17
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You lost me at "paucity".
Similar to dearth.
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Old 10-01-2013, 08:54 PM   #18
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Originally Posted by garzanium View Post
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/sh...d.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.
I'd say it's like turkey drumstick in texture, and with much more flavor. Unique, not the "gamey" flavor that some seem to dislike.

As for wrapping… wrap tight? I put two layers of foil over the top of the foil roasting pan.
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Old 10-01-2013, 09:05 PM   #19
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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.
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Old 10-01-2013, 11:16 PM   #20
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Originally Posted by warhawk_83 View Post
What does Goat meat compare too?
I treat Goat meat similar to Venison. Pretty tasty.
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Old 10-02-2013, 02:18 AM   #21
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What does Goat meat compare too?
Kangaroo.
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Old 10-12-2013, 11:03 PM   #22
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Originally Posted by cowgirl View Post
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/sh...d.php?t=154209

BTW....Welcome to the forum!!
Did another leg, ~5.5 pounds, ensured I had more moisture in the roasting pan. Pulled it at the end to mix the varied levels of moisture/fat, and splashed on some basic smoked hot sauce. Excellent.

Next up is a shoulder. Any different in terms of cooking time? Same deal low/slow, and it's right around the same weight.
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Old 10-12-2013, 11:08 PM   #23
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Quote:
Originally Posted by Aztec1000 View Post
Did another leg, ~5.5 pounds, ensured I had more moisture in the roasting pan. Pulled it at the end to mix the varied levels of moisture/fat, and splashed on some basic smoked hot sauce. Excellent.

Next up is a shoulder. Any different in terms of cooking time? Same deal low/slow, and it's right around the same weight.
Glad to hear that's working out for you. Sounds delicious! The shoulder should take about the same time.
You're really making me hungry! I've got some goat in the freezer, need to get that thing on the smoker asap! lol

Thanks!!
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