拉猪肉
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 10-01-2013, 05:15 PM   #16
garzanium
Full Fledged Farker
 
Join Date: 01-13-13
Location: Central Tx
Default

Quote:
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.
__________________
Backwoods Fatboy-profile for cart build link,Weber OTG,Weber Smokey Joe, Maverick 732,Tan Thermapen
garzanium is offline   Reply With Quote


Old 10-01-2013, 05:42 PM   #17
Damn True
Full Fledged Farker
 
Join Date: 07-18-13
Location: Mountain View, CA
Default

Quote:
Originally Posted by bizznessman View Post
You lost me at "paucity".
Similar to dearth.
Damn True is offline   Reply With Quote


Old 10-01-2013, 07:54 PM   #18
Aztec1000
Got Wood.
 
Join Date: 09-24-13
Location: SF, CA
Default

Quote:
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.
Aztec1000 is offline   Reply With Quote


Old 10-01-2013, 08:05 PM   #19
captmoby
Knows what a fatty is.
 
Join Date: 09-28-10
Location: Pretty Prarie, Kansas
Default

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.
captmoby is offline   Reply With Quote


Old 10-01-2013, 10:16 PM   #20
Ole Man Dan
is one Smokin' Farker
 
Join Date: 07-24-11
Location: Gadsden, Alabama
Default

Quote:
Originally Posted by warhawk_83 View Post
What does Goat meat compare too?
I treat Goat meat similar to Venison. Pretty tasty.
Ole Man Dan is offline   Reply With Quote


Old 10-02-2013, 01:18 AM   #21
buccaneer
somebody shut me the fark up.

 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: Australia, West Coast
Default

Quote:
Originally Posted by warhawk_83 View Post
What does Goat meat compare too?
Kangaroo.
__________________
The only current member banned for life!

The Truth will set you free, but first it will make you miserable!
buccaneer is offline   Reply With Quote


Old 10-12-2013, 10:03 PM   #22
Aztec1000
Got Wood.
 
Join Date: 09-24-13
Location: SF, CA
Default

Quote:
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.
Aztec1000 is offline   Reply With Quote


Thanks from:--->
Old 10-12-2013, 10:08 PM   #23
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Default

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!!
__________________
jeanie
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed
http://cowgirlscountry.blogspot.com/
cowgirl is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 03:02 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.