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Discussion in 'General Discussion' started by tri 5 ron, Jul 15, 2013.
A buddy of mine raises goats, and wants to try one smoked.
Any suggestions ?
Never smoked goat my self.
someone will be along soon that has.
I haven't smoked one, but did a stew once, no kidding, it tasted a bit like mutton lamb, was very tough and dry. I would do it low and slow and foiled at some point. I know goat is used allot in Indian Cuisine
I'd be interested to know how it goes, GL
Cabrito?? Its a Tex-Mex party. Just make sure you get a young tender one. I am sure you can cook an old one long enough to get it tender, but Nobody has that much time on there hands. LOL.
Make sure its bled well when dressed. Most of the time when cooked I have seen it split on a spit. The cinderblock grate cooking pits worked well. But once in Terlinga I saw 'em cooked on spits with one end stuck in the ground and the tops leaning in towards the fire.
Its really good meat. I liked it, and I would imagine it was cooked by those who had done it may times before. I wasn't the cook, but I am sure low and slow would do it.
BTW here's a whole page of links to Cabrito smoking found with the search engine
You probably didn't think to search cabrito. They call it cabrito so it does not sound so bad "baby Goat", its like calf fries or prairie oysters are calf testicles, veal instead of baby cow, its just a more appetizing name.
I've got a '56.
nothing special, just a 4d sedan 210. still got the ol' Blue Flame and the 3 on the tree.
been parked for about 8 to 10 years. Love the ol' shoeboxes.
Funny,.. not too many guys pick up on the "Tri5",.... whatcha got ?,... or had ?
Tri 5 ronAs for smoking a goat, do what has been suggested and go with a young animal. Years ago our churchs' Mens group would do a couple of goats on a spit-slow roasted and basted with olive oil, lemon juice and crushed garlic.My toy is a 55 Bel Air 4 door.http://www.smokingmeatforums.com/t/50696/dutchs-new-ride/0_30
Tri 5 ron - I agree with Foamheart. Get a young goat and go with Cabrito, specifically Cabrito al Pastor. I've made it a number of times, and if made properly, it's very good eating. I have a good recipe buried away somewhere, and if I can find it, I'll post it.
You'll need to rig some kind of pit with a spit. There's a good, and funny, video on YouTube made by a guy in Tijuana named Chuceman that will walk you through it as well as show you how to make a Cabrito cooker. It's in Spanish but you'll get the drift if you don't speak the language. Click here >
Hello Tri 5 ron. The one tip I haven't seen is it must be served rare, no more than medium rare; or slow braised to death. Goat/lamb doesn't take to well done in my experience. It's a bit like octopus or squid in that respect. Let us know how it turns out. Keep Smokin!
knock it over the head, then drop it in a pit..cover it with coals and say bye for a few hours..when you see it again it'll be barbacoa. greet it with a warm corn tortilla, and fresh salsa. lol...and cold beer..
It depends...Do his goats know how to fetch soup?
Hello Gary. "no kidding". SHAME on the pun. . Keep Smokin!
Thank you Danny