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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 09-29-2013, 06:57 PM   #1
On the road to being a farker
Join Date: 06-19-13
Location: Palo Alto, CA
Default Goat Chunk

I cooked the chunk of goat. 'Twas the front leg & breast, bone-in, skin-on. Great smokiness, great tenderness, great bark, great flavor. I loved it. I was surprised how easily the bark picked up all the flavors. Everything I used was so pronounced, all the spices in the rub and the stuff it was foiled with. It wasn't that heavy of a rub and barely anything in the foil, so it was strange actually tasting it all because when I make spare ribs, I can never taste the rub no matter how much I put on.

I took the skin off, and tried to wash off all the hairs. Then I brushed a mustard/worchestershire sauce/olive oil/cider vinegar mix on and let it sit over night. Before putting it on the smoker, I put a salt/pepper/garlic rub on:

Stuck it on with a chuck roast as back up in case the goat meat was inedible...

Smoked with mesquite wood. 3 hours at 250, olive oil brushed on after 2 hours, then foiled for 1 hour with a bit of molasses, butter, Worcestershire sauce & 'The Pepper Plant' sauce. Then back unfoiled for another 1.5 hours at 275.

I cut off the breast and tried to separate the ribs. Wasn't as easy as pork ribs for me.

The rest of the leg was kinda like a Turkey leg at this point:

I didn't want pulled goat as I've seen most people make. I took a couple bites like a turkey leg for fun, then I sliced up the rest.

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Made some 'goat rinds' with the skin. Ate a bit of it, and it was pretty tasty, but had way too much hair for me, so I was uncomfortable eating most of it.

My back up chuck roast ended up not being as tasty as the goat. Tenderness exactly what I wanted, sliced not pulled, but still came apart easily. I didn't foil it, so it ended up being dry.
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Old 09-29-2013, 07:08 PM   #2
somebody shut me the fark up.

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Old 09-29-2013, 07:10 PM   #3
somebody shut me the fark up.

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Awesome cook mate, tell me do you find Goat sweet ?
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Old 09-29-2013, 07:12 PM   #4
On the road to being a farker
Join Date: 06-19-13
Location: Palo Alto, CA

I do not find goat sweet. At least, not as sweet as bison or beef.
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Old 09-29-2013, 07:26 PM   #5
Found some matches.
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Join Date: 09-28-13
Location: Los Angeles

Wow that looks so good. I had some braised milk fed baby goat in Italy a few months back....goat is GOOD...and so underrated. Nice work!
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Old 09-29-2013, 07:28 PM   #6
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Join Date: 10-03-12
Location: Gastonia North Carolina

Never had goat but you could change my mind about that with that cook.
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Old 09-29-2013, 07:29 PM   #7
Got Wood.
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Join Date: 08-15-13
Location: Boise, ID

Awesome! Goat is delicious meat; no doubt yours was great.
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Old 09-29-2013, 10:21 PM   #8
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Join Date: 04-19-13
Location: Live Oak, Texas

Looks like a good job! We call that "cabrito" ( ka-breetoe )in S.Texas. A Spanish word for young "kid" goat. That's what I had for supper just last night.
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Old 09-29-2013, 10:36 PM   #9
On the road to being a farker
Join Date: 06-19-13
Location: Palo Alto, CA

Cabrito is actually different. It is an even younger goat. 99 Ranch market had those too, but it is more expensive. They were so small!
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Old 09-29-2013, 10:42 PM   #10
is Blowin Smoke!

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Join Date: 02-02-13
Location: Springfield, IL

Very nice looking cook.

Funny, I was driving home today and saw a goat in a pen in a pick-up and was thinking someone should enter that into the "Legs" TD. Guess you picked a good one.

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Old 09-29-2013, 11:22 PM   #11
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Join Date: 07-18-13
Location: Iowa

My uncle used to roast a whole goat for the 4rth of July. It was a great tasting meat. They would do pulled, sliced and mix some with a paste made of ground chillies, mole sauce, and tomato paste.
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Old 09-30-2013, 12:32 AM   #12
is one Smokin' Farker

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All I see is tacos, tacos, tacos. Yum.

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Old 09-30-2013, 10:58 AM   #13
somebody shut me the fark up.
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Join Date: 08-27-13
Location: Princeton, TX

Nice cook! I need to get some goat. It has been a few months.
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