Cooking a goat... (well, thinking about it)

[M38A1]

I've always wanted to cook a whole goat and decided it's about that time of year to do so seeing the weather is cooling down for awhile. I'm looking for suggestions, tips, help etc.

General plan was in the 25lb on the hoof size that maybe gets it down to 12-15lbs? (skinned, guts out, head off, hoofs snipped) Since there's some thin parts on it in addition to larger hams & shoulders, I figured I'd be wrapping some parts in foil for the cook. Will be done on my 20" offset Oklahoma Joes.

I figured a good cleaning in cold water, then patted dry followed by a good rubbing of something. Run the pit about 225* for 6 hours with hickory and see what the temps are in the shoulders and hams. If the shoulders are good, then wrap them and the mid-section (backstrap) and keep going till the hams come up to within 10* or so of done. Then pull the little goat off the smoker, put it in foil and in a cooler for an hour. Then pull, slice and serve. Kind of like a brisket???? BTW what is the medium done temp for goat?

So, any ideas on how to attack this little cabrito?

Thx in advance...
~m38a1

[txpgapro]

Can't help you there pardna', but let me know when it's done. I drive right on down. :wink:

[bigwheel]

The official goat cooker up in Wilbarger County was named Arlie Gant. He always cut em up in chunks and boil em in a big cauldron which contained the juice off a gallon can of pickled japs. When they tendered up then he put on on the pit for a while. All the farmers used to hire Arlie to do there goat cooking chores. He was also an exspurt catfish noodler.

bigwheel

[Grumpy Gator]

well, now I know who to call when I need my catfish noodled... :lol: :lol: :lol:

Hey, I heered tell there was gonna be a goat-cookin' at QFest... I heered that there was some Vietnamese feller gonna come by with a goat-dog recipe...

Any truth to that rumor?

[Mac]

BBQinFl Wrote:
Any truth to that rumor?
Hope so! :P
Heard his name was Goat Tee!

[Paul Taylor]

Hey Don't he have a cousin named Gog-ting? :P

Paul Taylor

[TexLaw]

Where's Goat? I know he's talked some about cooking goats before, so you may want to search through some of his posts.

Other than that, I've only done it once, and that was years ago. It came out good, whatever we did. I don't know if we were that good, that lucky, or just a little less picky after a couple cold ones. I doubt we were that good.


TL

[BBQ101]

Texas Bill smoked a small half goat at the Katy cook off it was Goooood.

[Mac]

BBQ101 Wrote:
Texas Bill smoked a small half goat at the Katy cook off it was Goooood.
Which half did he smoke and what did he do with the other half? :P :P

[BBQ101]

It was the left side. :wink:

[txpgapro]

Was it the left side or left over? :lol:

[BBQ101]

A little of both :shock: it was good though.

[75fordfan]

Um Um Goat, or Cabritio as it is called Down in San Antonio, stewed
or Bar-b-Qued :) ..............To bad i don't know how to cook it either :(


75Fordfan

[M38A1]

Well, I cooked half a kid-goat about a year ago and it turned out pretty good. I'll see if I can round up a pic of it somewhere.

This year will be the whole goat. ie: both right and left sides - lol....

I'll just treat it like a brisket but mindfull of the smaller portions of meat as to not overcook. (then 'gain, cabrito jerkey might not be bad either)

[1044]

Just go to

www.howtobbqgoat.com

It will tell you exactly how to do it.

[Mac]

Link doesn't open for me. How about others? :?

[1044]

Think Foghorn Leghorn... :roll: :roll:

"I say son, that's a joke son, you're built too low, the fast ones go over your head."

[Goat]

I would split the carcass down the back. Then I would wet the carcass with vinegar and liberally coat it with a rub consisting of salt, black pepper, cumin, garlic. Cook slow (225 degrees) for a couple of hours, foil and cook another one. Let it rest if you like, and then unwrap shake out the bones and enjoy.

Goat is very lean and it has to be cooked very slow to remain juicy and also long enough to get it tender. I perfer to cook one that weighs over 100 lbs. They will have enough fat to keep them basted and enough meat to make it worth your time.

goat

[M38A1]

I would split the carcass down the back. Then I would wet the carcass with vinegar and liberally coat it with a rub consisting of salt, black pepper, cumin, garlic. Cook slow (225 degrees) for a couple of hours, foil and cook another one. Let it rest if you like, and then unwrap shake out the bones and enjoy.

Goat is very lean and it has to be cooked very slow to remain juicy and also long enough to get it tender. I perfer to cook one that weighs over 100 lbs. They will have enough fat to keep them basted and enough meat to make it worth your time.

goat

Goat-
Thanks! You've got a good point as to why spend all that time for 12-15lbs. I assume your talking 100lb on the hoof? If that large, would it still only cook 225F for 2-3 hours with 1 foiled?

[Goat]

Yes, that would be live wt. At that wt. you would need to extend the cooking time to 3 to 4 hours prior to foiling. You can also mop with your favorite mop sauce. Apple juice, some cooking oil, and a dark beer works pretty well.

goat