Howdy. I'm a long time smoker, first time Bradley owner and I have a very serious question:
Where do ya keep ya'lls goat thread?? [:D] Now, I know some of you are from one of our fine, southern states and you know what I'm talking about. It reminds of that old Wendy's commercial, "Where's the beef?", remember? Well, "Where's the goat?"
For those of you who've never tried goat I highly suggest that you do. I understand that it may be a hard item to find, but for one of the best times at your next BBQ serve some goat.
Around my neck of the woods people start grinning from ear to ear when you mention goat. Now, don't be fooled into thinking this is just some fool-rednecks excuse to kill something for the BBQ because he didn't get a chance to use all 1,000 rounds of 30-30 rifle bullets this past deer season. It truley is a fine food.
For example, the city of Atlanta has a very large Muslim populace that prefers to eat goat and will search high and low for it. Atlanta's Spanish population also has a huge craving for goat. In fact, the state of Georgia used to allow the farmer, after selling the goat(s), the right to process the animal for the buyer(s). They (state of GA) soon learned that this form of processing was more wide spread than earlier reports stated and was forced, due to FDA regulations, to stop the farmers from providing this service. The time frame I speak of: just 5-8 years ago!
Goat is no longer the 'poor mans food.' Here is my guide to goat:
160 degrees F
Kid meat (meaning, less than 1yr old) Grill (or smoke if cuts are large)
Billies/Nannies (castrated) Low and Slow
I prefer spicey, smoked meat and the goat handles it well even though it is considered a 'delicate' meat.
How'd yall do your goat?
Chris
Jasper County Firefighter
"Where-ever you find smoke you'll find us!"
I don't do goat. Gulp![:D][;)].
Got a friend who is doing some government work over in Uzbekistan and Afghanistan right now. Will have to ask him if he or any of his S.E.A.L. buddies can ask the local goat roper for some traditional recipes.
All kidding aside(no pun intended here), I have tried goat done on a vertical roaster before and it was pretty tasty.
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
Me personally never had it. My brother while attending UGA used to stop in Arcade I believe it was and have some BBQ goat. He said it was very good but a little stringy at times. Since I live in Gainesville, Ga. I know all about the folks killing goats. Folks were just throwing the carcas(sp?) on the curb for the trash guys to pick up. Like Chris said they put a stop to that. Anyway I don't know if he is still in business(probally is) but the "goat man" used to sell them for about 45 bucks(probally 100 by now). He lives out Chandler Hwy.(SR60 south) An old neighbor of mine was friends with the "goat man". He had a pretty large herd. Welcome aboard Chris. Look forward to your goat postings.
Jeff
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
I have to agree with Chris. Goat be real good BBQ'ed. Round here in South Alabama come labor day and 4th July goat gets hard to find. They buy up all the ribs & goat in sight. [:D] Got a friend that owns a little Meat Market and last Labor Day he sold 400 cases of ribs & 40 goats.[:0] ChefBill
If you can eat it, you can smoke it.
Never thought of smoking goat,only ever had it "jerked" Jamaican style or in East Indian dishes.That will be on the list of to smoke soon [:p]
Welcome to the forum Chris!
I have not tried goat either. We have some neighbors that are from Bosnia. They like to set up a pit in their garden and cook a goat(?) on a spit. Usually they just have the coals cooking away though at times they seem to have a pretty good flame rolling. Maybe just a strong mop.[:D]
Last time they did a little grilling our other neighbors called the fire dept. and they made them put it out. I guess our city must have some code on the height of the flame or maybe the proof of the mop!
(http://img.photobucket.com/albums/v244/xcelsmoke/FREEGIF.gif)
<font size="4"><b>Doug</b></font id="size4">
Recipes, man, recipes!!![8D]
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
I use to eat curried or jerked goat about once a month or so, but never cooked one myself.
I've been waiting for about three weeks for my butcher to supply me with a goat. I'm guessing I am being to picky. I want to start off with a 30 - 40 day old goat (cabrito or Spring Goat), which will weigh between 15 - 20 pounds. I believe this is the only time of year you can get them.
Chris,
At this point I have asked the butcher to quarter it. Do you have any suggestions on how I should have it butchered in order to smoke in the BS.
I posted this overnight rub underneath another category. Hopefully, more people will read it here. The base, if you have read S&S, is found on pg 62. I've put my twist on it to spice up the meat.
Habanero Smoker: You may not want to use this rub on such a young cut of meat. I use this rub on older goats. Treat(rub) your young goat as you would a lamb. Don't get me wrong: if you like it spicey then use this.
5 - 7 tbsp ground black pepper
1/2 cup dark brown sugar
3 tbsp paprika
3 tbsp salt
1 tbsp dry mustard
2 tsp onion powder
1 - 1 1/2 tsp garlic powder
1 1/2 tbsp crushed red pepper
1 - 2 tsp chipolte chili pepper
1 tsp cayenne (optional)
Using the same methods found on pg 62 of S&S, rub a portion of this on the meat and let it sit overnight in the frig. Apply the remaining amount the following day.
I've yet to use my Bradely (it was delivered this week), but on other grills/smokers hickory chunks are commonly found.
Smoke until internal temps read 160F.
To serve:
Slice a bit off and pass the potato salad.
Chris
Jasper County Firefighter
"Where-ever you find smoke you'll find us!"
Chris,
Welcome to the forum.
Well we here in Perry County Arkansas, well to put it bluntly.....we just roast them things here. On a Saturday we go down to the farmers house, give him 30 bucks and we hall little miss goat face off to the end our favorite logging road and settle in for the evening. All we do is start a big fire and have a couple old oven grates and place the whole goat on the fire (yes we do dress it out) and wa...laaa it's roasted goat, beer and a bunch of bad deer dogs running through the woods untill the wee hours of Sunday morning.
You may laugh at this, it more true than you know in some households....
Accually I have tasted it, it is quite good.
(http://www.dow-mgc.org/files/mallardwacker/peta-sucks.gif)
SmokeOn,
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mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
I've never tried goat but will if I can find it. Hell, I'll try anything once.
I always laugh when people think it's "gross" to eat something they're not used to. I mean seriously, how is eating a goat any grosser than eating a cow? It's probably damn tasty w/ the right preparation. [:p]
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by cmattNgeorgia</i>
<br />I posted this overnight rub underneath another category. Hopefully, more people will read it here. The base, if you have read S&S, is found on pg 62. I've put my twist on it to spice up the meat.
Habanero Smoker: You may not want to use this rub on such a young cut of meat. I use this rub on older goats. Treat(rub) your young goat as you would a lamb. Don't get me wrong: if you like it spicey then use this.
5 - 7 tbsp ground black pepper
1/2 cup dark brown sugar
3 tbsp paprika
3 tbsp salt
1 tbsp dry mustard
2 tsp onion powder
1 - 1 1/2 tsp garlic powder
1 1/2 tbsp crushed red pepper
1 - 2 tsp chipolte chili pepper
1 tsp cayenne (optional)
Using the same methods found on pg 62 of S&S, rub a portion of this on the meat and let it sit overnight in the frig. Apply the remaining amount the following day.
I've yet to use my Bradely (it was delivered this week), but on other grills/smokers hickory chunks are commonly found.
Smoke until internal temps read 160F.
To serve:
Slice a bit off and pass the potato salad.
Chris
Jasper County Firefighter
"Where-ever you find smoke you'll find us!"
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Thanks. I saw the recipe in S&S. I may try yours, but I am looking more towards curried and/or jerk seasoning. I have located a few off the net.
rookie are you from Arknsas????Duz sownd dat way to me...
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SmokeOn,
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mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
Just talked to my butcher today. Due to the cold weather, and late start to Spring, the poor critters haven't been producing well in this area. I may be able to get my goat in 3-4 weeks. If I can't get a cabrito (Spring goat) any time soon, I may settle for a kid.
smokinrookie,
i'm a fellow IBMer (since '96). gotta love I've Been Moved!
chris
Jasper County Firefighter
"Where-ever you find smoke you'll find us!"