Saw a sign "Goat forsale $50.00" I thought Goat meet Bradley, Bradley meet Goat.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Goat/111_0909.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Goat/111_0910.jpg)
The Goat must have know what I was thinking. It wouldn't even look at me.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Goat/111_0912.jpg)
Then she stuck her head thru the fence and started batting her eyes at me.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Goat/111_0911.jpg)
Then the damn thing tryed to kiss me.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Goat/111_0913.jpg)
I drove off thinking chicken, pork butts, briskets.......NO GOATS ! ;D
What a cute goat!
Carolyn
I like goats. I've never tried to cook or kiss one, yet ...
Quote from: classicrockgriller on November 03, 2009, 06:17:55 PM
Then the damn thing tryed to kiss me.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Goat/111_0913.jpg)
Must have been a pretty dumb goat! Perhaps sight-challenged?
My wife's girlfriend has a couple, de-horned. They like to lay in the patio lounge chairs in the summer and get into the house if they possibly can.
This is a shot I took of her goats on the patio.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/Goats-fix1.jpg)
After PhotoShop. This is why you should never believe what you see on the web.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/Goats-fix5.jpg)
Goat very good.
seemore
When done properly, goat and deer taste the same.
Quote from: Wildcat on November 04, 2009, 04:29:17 AM
When done properly, goat and deer taste the same.
Would you cook goat similar to deer? I actually have access to goat meat but haven't bought any because I wouldn't know what to do with it.
Quote from: deb415611 on November 04, 2009, 04:34:02 AM
Quote from: Wildcat on November 04, 2009, 04:29:17 AM
When done properly, goat and deer taste the same.
Would you cook goat similar to deer? I actually have access to goat meat but haven't bought any because I wouldn't know what to do with it.
Deb, I had BBQ Goat in Mexico once and I thought it was very good. There is a Mexican family that lives on the road that I pass coming home and they
cook a Goat and Ground Roast a pig once a year and have a big party. It takes them a month to clean up the yard. My kinda party, tear the house down.
Barbequed goat is known as cabrito (kid or baby goat) in most of Texas. Larger goats are fine dining for coyotes if they can bring one down. Cabrito is very popular along the Mexico border. It is cheap to free meat.
I was a guest on a white wing dove hunt less than a mile form the Rio Grande once. The Rio Grande separates Texas from Mexico. We stayed in a building that was once a stage coach stop at a border crossing. Cabrito was splayed on a stake driven into and perpendicular to the ground. A coal fire burned in a circle around the cabrito. The Mexican cooks would move the coal fire on the ground around the stake as needed to adjust for the light breeze and the carcass would be spun around on the stake. This was really old school barbeque. They cooked it most of the day. It turned out very good. It was served shredded on tortillas with several styles of salsas and fresh jalapenos. The setting probably improved the flavor.
I ordered cabrito once at a Mexican restaurant in Fort Worth. When they brought it out, it was a leg and hindquarter of a very small cabrito but it still hung over the large platter. The lower part of the leg still had hair attached. I called the waiter over and he asked what I needed. I told him to bring out some shaving cream and a straight razor. It was not a pleasant dining experience.
There are a lot of wild goats in areas I hunt so I have barbequed cabrito several times and participated in many cabrito barbeques at pachangas. Sometimes I've gotten it right and others went straight to the hounds.
Good luck and slow smoking,
Pachanga
Curried goat is quite common here around Toronto, in Roti shops or other Caribbean style fast-food restaurants. Most Chinese grocery stores will sell it by the bag, similar to the way lamb is sold.
Very tasty.
We had a neighbor build a cinder block-lined pit in their backyard just for their yearly goat roast.
But they never invited me over :D
Great pics Arnie :)
Carolyn
I had it (Cabrito) in the mountains of Mexico on my way to Matazulan.
I was down at Praire View A&M (Outside Houston near Hempstead) recently and they specialize in breeding and development of meat Goats.
I don't recall all the breeds that have on site, but some were as big as a small cow. Was very interesting, and even thought about getting a few.
Wifie said.........NOOOOOOOOOOOOO
We have Nigerian Dwarf goats.
My daughter would kill me if I even spoke the words goat and cook in the same sentence. ;D
I tend to stay away from goat; I'll eat it but won't go out of my way for it. The only time in my life I ever got sick from food was eating cabrito in Nuevo Laredo when I was about 10 years old. It made an impression.
Supermarkets routinely carry kid here especially around the holidays. You can buy front or hind quarters. I like it but haven't smoked any yet. Horse (adult) and foal meat are also always available. I like that as well as beef. Will have to smoke some Follensteak.
Ka Honu,
You got sick on goat served in a border town. I'm shocked. Shocked I tell you. I'm surprised your not still hugging the porcelain throne all these years later.
Did it need a shave like the one I was served and described earlier?
Good luck and nice surfing.
Pachanga
KH - if you got sick on goat, down there - it only means you didn't eat enough jalepenos with it! Next time eat a lot of jalepenos ;D ;D
The last deer lease we had when younger was a 45,000 acre spread about 15-20 miles East of Nuevo Laredo, North of Bruni. Had lots of cabrito the years we had the lease. The old Mexican Gentleman that owned the ranch let us use the old quarters he had for his hands back when he ran cattle. The old place had a fireplace that had a spit designed for cooking goat. Almost every trip, we'd do a goat or a young javelina. or quail or rattlesnake - man that place was crawling with rattlers. BBQ'd goat is great, but so is the already mentioned curried goat, but also jerked goat. We have a Jerk place in the Farmer's Market that does a great job with it.
I too had goat near the border, but on the El Paso side of it and at a place frequented by my hosts - the local Miller Beer distributor. It was tasty stuff. Recently I purchased a loin roast at the local Sunday farmer's market and it was OK...possibly my preparation wasn't the best and also it was a lot of work for not much meat - pretty pricey as well. I think CRG had a good idea here...the entire animal harvested and roasted might be a feast...
Quote from: deb415611 on November 04, 2009, 04:34:02 AM
Quote from: Wildcat on November 04, 2009, 04:29:17 AM
When done properly, goat and deer taste the same.
Would you cook goat similar to deer? I actually have access to goat meat but haven't bought any because I wouldn't know what to do with it.
My uncle smokes goat and deer all the time. Usually will do one of each when he does them. He prepares them the same and smokes them together. I can never tell the difference in the two. Do not know about the Mexican style.
Quote from: Wildcat on November 04, 2009, 04:50:36 PM
Quote from: deb415611 on November 04, 2009, 04:34:02 AM
Quote from: Wildcat on November 04, 2009, 04:29:17 AM
When done properly, goat and deer taste the same.
Would you cook goat similar to deer? I actually have access to goat meat but haven't bought any because I wouldn't know what to do with it.
My uncle smokes goat and deer all the time. Usually will do one of each when he does them. He prepares them the same and smokes them together. I can never tell the difference in the two. Do not know about the Mexican style.
Maybe you could ask him if he does something special, that would be interesting.
Same spices. He smokes different than I. He built a firepit/grill structure - multiple levels with the bottom level to hold the hot wood coals. He has a large drum that he burns the hard wood in and reduces them to hot coals/embers which is then trasfered to the smoker. More monitoring than the BS, but not any harder. An all night party for sure. We all drink beer and play bluegrass and country music. He lives in North GA and I now live in North FL.
MMMMmmmmm. I love Cabrito tacos. Obviously not something eaten everyday....they DO rock.
Factoid: Goat is one of the most commonly eaten meats worldwide.
Face it...meat's meat and a man has got to eat.
I was fortunate enough to eat a lot of goat as a kid and young adult in Jamaica...curried...quite nice.
Quote from: La Quinta on November 04, 2009, 07:02:12 PMI was fortunate enough to eat a lot of goat as a kid...
LQ - Does that make you a cannibal?
Ok, so what is your (the people that have mentioned it) version of curried goat or cabrito.
Sounds like the curried version is getting thumbs up.
Very clever Ka Honu!!! :D
I used to have 2 dairy goats in my back yard. My daughters were raised on goat milk. Goats are very personable animals and I enjoyed them. We did bbq a few of their kids and it was good meat.
Brad
Goat meat and lamb are widely used in this part of the world and they are both cooked in all ways possible, stewed, grilled, roasted...etc.
I agree with Pachanga regarding the older goats. Goats are mountain climbers and the older they get the more muscles they have. I heard once a goat should not be older than 4 weeks old to enjoy the meat.
HR
JGW,
I'm with you on the Tacos Cabrito. Homemade salsa and jalapenos wrapped in homemade tortillas.
I do prefer mine clean shaven.
I'll be quail hunting soon. I'll thin the herd if I see any.
Good luck and slow smoking.
Pachanga
If you guys want to help with a recipe and some cooking times I'll smoke a goat. That might be interesting.
CRG,
You shut everyone up with that post.
I am occupied right now but I will work on this. I have never smoked a Cabrito in the Bradley so the numbers are unknown for me. I think the Bradley would make terrific Cabrito. I'll bet some others will come up with an answer quicker.
I am hoping to dispatch a Cabrito soon myself and then I will post accurate information.
Good luck and goat smoking,
Pachanga
Hmmm. Goat. Might be an interesting ingredient for the next ICB.
CRG, can't you get an avatar that holds still? You're wearing out my graphics controller. ;D
I found this on the net.
http://www.astray.com/recipes/?show=Curried%20goat%20%20%20(smoked)
April 12, 2009 Smoked Easter Cabrito Recipe
I thought I'd share my Easter Cabrito experiment with everyone since it turned out so nicely.
First, get a 3 lb. shoulder of goat. I got mine at a farmer's market, and it cost around $8 per pound. Not inexpensive, but hey — goat is the new "It Meat" right? At least that's what the New York Times calls it. Here are the other ingredients you'll need. It will serve 4-6 adults depending on portion size:
•2 liter bottle of Coke
•1 liter of apple juice
•1/2 cup Lea & Perrin
•4 tblsp Pimenton Dulce
•2 tblsp Cumin
•2 tblsp fresh cracked black pepper
•2 tblsp kosher salt
•4 limes from a Latino grocery (they're sweeter)
•1 bunch of green onions
•1/4 cup chopped white onion
•1/4 cup chopped cilantro
•Chipotle Tabasco to taste
•Soft flour tortillas of your favorite size
I marinated my goat shoulder in a mixture of Coca-Cola, apple juice, Lea & Perrin and Chipotle Tabasco. Before adding the meat to the marinade, I reserved some for a mopping sauce (to which I added a fresh squeezed lime). Set mopping sauce aside and marinate the goat shoulder overnight.
Next, chop cilantro and onions and combine in a small bowl. Set aside and serve as a side with lime wedges at mealtime.
After removing the goat from the marinade, prepare a basic rub of cumin, pimenton dulce (sweet smoked paprika), fresh black pepper and kosher salt. You could skip all but the salt and be fine.
Place the shoulder in a smoker at 250 degrees. Use the marinade as the liquid in the smoker to maintain moisture levels. Let it smoke for three hours, or until a meat thermometer reads 120 degrees and start mopping — continue to do so periodically until a nice crust forms and the meat achieves an internal temperature of 145 degrees. Remove, set on a rack, and tent with foil. Do not disturb for at least 30 minutes to let the meat rest, then slice against the grain. I ended up chopping it up like a pulled pork shoulder and it worked out fine. I also used this time to rub a bunch of green onions with canola oil and grill them up until they had a nice set of charred grill marks on them.
To assemble all this goodness, you'll need to light a gas burner and use your tongs to blister your tortillas. Just place them over medium heat right on the element. Flip constantly until you get the level of goodness you're looking for. This is really a critical move. Next, place your cabrito (not too much) on your tortilla, spoon on some cilantro and onions, add a sprig of grilled green onion, then squeeze some lime over the whole thing. Fold it up burrito-stle (my personal choice) or eat it like a soft taco. A dash of sour cream is entirely optional but would be delicious. I served mine with nice, smokey-sweet grilled corn.
That's it. Simple, different, and delightful!
Here's a Cabrito in beer recipe.
4-5 lb hind quarter
Mix the following as a marinade
1 can/bottle beer (your choice, but do not use a "light" beer)
1 onion
.25 cup of veggie oil
Lime juice (two limes worth)
1 TBS worcestershire sauce
1 TBS oregano
2 tsp of cumin seeds, ground (toast them first)
2 tsp salt
Marinade over night in large plastic bag. Let the meat come to room temp prior to smoking. Smoke on the HIGH side until IT is 160.
NOTE: If you can, smoke at 250+
Slice and serve in tacos with pico de gallo, salsa, guac, etc.
Thanks JWG