Elrik
Knows what a fatty is.
- Joined
- Dec 28, 2011
- Location
- Toronto, Ontario
Another late post for me, but easily the best thing I have ever smoked to date!
In-laws were in town for awhile and came up with a request for me smoke a goat leg for a family get together. Grabbed a fresh one straight off the truck at the ethiopian butcher up the street and had to figure out what to do with it.
Having just been through Kentucky and having had my first sample of mutton bbq, i was inclined to use an Owensboro style technique but my wife shot that and a traditional indian style down, as she wanted something more middle eastern or north african in style. Ultimately decided to go with modifying a Steven Raichlen recipe for a Moroccan Lamb Leg. Took the goat leg and cut some of the hard fat off the surface. Then scored the leg and put some garlic, ginger, onion and fat into the scores and salt and peppered the leg. Once that was done, I made the basting mix which was onion, garlic, ginger, cilantro, paprika, cumin, olive oil and S&P all pureed together and cooked off for a few minutes. Recipe called for a hot cook with basting every 20 minutes. I did a cooler cook and basted every hour. Meat took about 9 hours to reach 190 and came off to rest once it was probe tender. Meat developed a nice bark despite the basting and was wonderfully tender and moist despite being pretty lean (at least compared to a pork butt). The taste was FANTASTIC and I served it alongside the rest of the baste as a sauce. It was a huge hit and personally I think it was the best BBQ I have ever turned out.
Had a potluck with the family and had clockwise Goat and Sauce, SIL's couscouse salad, MIL's eggplant curry, Mom's devilled/curried eggs and potato salad. Out of this world, will definately do again!
Thanks for looking!
In-laws were in town for awhile and came up with a request for me smoke a goat leg for a family get together. Grabbed a fresh one straight off the truck at the ethiopian butcher up the street and had to figure out what to do with it.
Having just been through Kentucky and having had my first sample of mutton bbq, i was inclined to use an Owensboro style technique but my wife shot that and a traditional indian style down, as she wanted something more middle eastern or north african in style. Ultimately decided to go with modifying a Steven Raichlen recipe for a Moroccan Lamb Leg. Took the goat leg and cut some of the hard fat off the surface. Then scored the leg and put some garlic, ginger, onion and fat into the scores and salt and peppered the leg. Once that was done, I made the basting mix which was onion, garlic, ginger, cilantro, paprika, cumin, olive oil and S&P all pureed together and cooked off for a few minutes. Recipe called for a hot cook with basting every 20 minutes. I did a cooler cook and basted every hour. Meat took about 9 hours to reach 190 and came off to rest once it was probe tender. Meat developed a nice bark despite the basting and was wonderfully tender and moist despite being pretty lean (at least compared to a pork butt). The taste was FANTASTIC and I served it alongside the rest of the baste as a sauce. It was a huge hit and personally I think it was the best BBQ I have ever turned out.
Had a potluck with the family and had clockwise Goat and Sauce, SIL's couscouse salad, MIL's eggplant curry, Mom's devilled/curried eggs and potato salad. Out of this world, will definately do again!
Thanks for looking!
