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results of goat thigh roast

JohnBJohnB Posts: 179
edited August 2012 in EggHead Forum
Thanks for all the advice on the goat thighs. Here's what I wound up doing:

I marinated the thighs (about 2.5 lbs. each, from an organic farm) for about 2 hours in 1/2 cup lime juice, a bottle of white wine, a couple cloves of garlic and some olive oil. I used a hand blender to mix that up. Next I injected the roasts with the marinade. One got Trader Joe's smoked pepper rub and the other got some cheapie Astor curry powder rubbed on it. They hit 165 at about the 3 hour mark (using a plate setter). At that point I loosely foiled them. They hit 185 at the 4 hour mark. At that point I shut the egg down. It had been holding steady at about 275-300 the whole time. An hour later it was down to 200 and I put the roasts in a cooler, around 5 PM, after I had put another layer of foil around each. Took them out about 7:30. They were fantastic. Moist, tender and tasted more like lamb, maybe a little stronger. I personally preferred the one with the curry powder, but both were completely consumed.


  • nolaeggheadnolaegghead Posts: 22,504
    Awesome.  I'll have to keep my eyes open for some goat.
    This is my signature line just so you're not confused.
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  • gdenbygdenby Posts: 5,505
    Great report. The injection sounds like a really good idea. Happy to hear the goat turned out so well.
  • That's a cool cook. Thanks for posting it. Noted.
    Keeping it Weird in the ATX
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  • AviatorAviator Posts: 1,657

    I wish we had some pictures to complete the entire and wonderful "vision" of your cook.

    Sounds good.



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  • 10Driver10Driver Posts: 88
    No pics it didn't happen! I only say that because this is one I truly would have loved to see.
  • JohnBJohnB Posts: 179
    Sorry, was thinking of taking pics but the day was busy. The roasts looked fine, but nothing to write home about, visually.

    The best picture to keep in you mind is that both bones were picked up and gnawed on, which is the highest compliment!
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