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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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Unread 09-28-2013, 10:11 PM   #1
Blah64
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Default Goat Leg. Huh?

99 Ranch Market was selling chopped up goat parts, so I picked up what looked like a leg:
(After cutting off the skin, still has some hair I need to wash off)



Anyways, I'm a little confused about it though, because the top part appears to have ribs:



The only reference point I have are these posts:
http://www.bbq-brethren.com/forum/sh...d.php?t=154209
http://www.bbq-brethren.com/forum/sh...d.php?t=141621

Those legs seems quite different than what I have. I'm not really familiar with goat meat. Does this mean I actually got a shoulder instead of a leg? I don't want to cook this thing the wrong way...
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Unread 09-28-2013, 10:26 PM   #2
SmittyJonz
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Front Leg? could go up to rib cage.....
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Unread 09-28-2013, 11:02 PM   #3
AussieTitch
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Front Quarter, low and slow, Yummo.
meat around the neck and ribcage is to die for
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Unread 09-28-2013, 11:15 PM   #4
Bludawg
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You have your answer trim off as much of the fat as you can it can make t pretty gamey I like it but it turns off some folks.
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Unread 09-28-2013, 11:15 PM   #5
Blah64
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Can I smoke it as is, or should I separate the breast and the foreshank?
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Unread 09-28-2013, 11:30 PM   #6
nycbbq
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Brine and smoke like a pork shoulder.
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Unread 09-28-2013, 11:36 PM   #7
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btw how much per pound?
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Unread 09-29-2013, 12:35 AM   #8
Blah64
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'Twas $4/lb.
So just smoke the whole thing as one piece eh?
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Unread 09-29-2013, 05:31 AM   #9
sliding_billy
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Smoke it as one piece until it is fall apart tender. When it comes to goat, always trust the Aussie. Seriously, let it take its time. It will be all kinds of chewy (still tasty, but hard to eat) if you don't cook it long enough.
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