Hoss5355
Found some matches.
- Joined
- Jun 28, 2007
- Location
- Columbus...
Well, we supported our local fair, and purchased a couple goats a week or so ago. They are about 80 lbs on the hoof. As a group we decided that we would try the first one on the smoker.
After searching here and on the internet, I'm thinking of trying half of one with some Mexican spices, chopping up for burritos/tacos/etc., and doing the other one with some fresh herbs, like parsley, thyme, rosemary, garlic, with olive oil/wine.
My biggest fear with this cook is drying it out. What temp should we be looking to pull it at? Should I inject? If so, with what? I guess since I've never ate goat, I have no clue what kind of flavors go with goat. Any advice for a first time goat smoker... :mrgreen:
Thanks in advance,
Kevin
After searching here and on the internet, I'm thinking of trying half of one with some Mexican spices, chopping up for burritos/tacos/etc., and doing the other one with some fresh herbs, like parsley, thyme, rosemary, garlic, with olive oil/wine.
My biggest fear with this cook is drying it out. What temp should we be looking to pull it at? Should I inject? If so, with what? I guess since I've never ate goat, I have no clue what kind of flavors go with goat. Any advice for a first time goat smoker... :mrgreen:
Thanks in advance,
Kevin