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Anyone cook goat?

Sea2SkiSea2Ski Posts: 462
edited October 2012 in EggHead Forum
I have a guy who is going to take a few goats to the Amish butcher. Never having had goat before, but loving every other type of meat I have had, I took him up on the offer of half a goat. I can get it butchered any way I want. The question is, how do I want it cut? How do I cook it? I would think I can get it cut like a lamb - get a leg, some chops and a roast or two, then some ground up. Thoughts?

And how do you cook it? Like lamb? same methods and temps?

Any input would be appreciated.
Burning lump in Downingtown, PA
or diesel in Cape May, NJ.
....just look for the smoke!
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Comments

  • BOWHUNRBOWHUNR Posts: 1,448
    I have not cooked it, but I have had young goat cooked over charcoal by a Lebanese neighbor of mine and it was very good.  I have also had and enjoyed Cabrito, the Mexican version of a young goat dish.  My guess is that with goat, the younger the animal the better.

    Mike

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
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  • travisstricktravisstrick Posts: 4,818
    I've cooked it over an open fire on spits and eaten a ton of it but, no experience on a modern cooking method. 
    Be careful, man! I've got a beverage here.
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  • We did one on a spit over a fire this summer and it was good.  My kids thought if was lamb (the goat was young) and loved it (they are young).  Enjoy, I'm sure it will be good.

    Cheers

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  • I had goat in Bonaire last November and it was outstanding. Not sure what kind of rub was on it but it was slow cooked and served with a peanut butter sauce. Very good.

    _________________________________________________________________________________________

    Johnson, Navin R... Sounds like a typical bastard.

     

    Belmont, NC

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  • SkiddymarkerSkiddymarker Posts: 7,044
    We were talking about this last week, had this bookmarked, 
    If you have an XXXL, you could spatchcock it.....



    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • Soak in buttermilk for couple of days and cover, no, slather in bacon fat cook on a spite over a open mesquite pit.  Have lots of corn tortillas, chiles and other condiments good cold beer and just enjoy yourself.  
    BTW you will either like goat or hate it. 
    Eggin in SW "Keep it Weird" TX
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  • BOWHUNR said:
    I have not cooked it, but I have had young goat cooked over charcoal by a Lebanese neighbor of mine and it was very good.  I have also had and enjoyed Cabrito, the Mexican version of a young goat dish.  My guess is that with goat, the younger the animal the better.

    Mike
    You are correct.  Young goat and mature goat is totally a different taste.
    Eggin in SW "Keep it Weird" TX
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  • Little StevenLittle Steven Posts: 27,320
    Sea2Ski said:
    I have a guy who is going to take a few goats to the Amish butcher. Never having had goat before, but loving every other type of meat I have had, I took him up on the offer of half a goat. I can get it butchered any way I want. The question is, how do I want it cut? How do I cook it? I would think I can get it cut like a lamb - get a leg, some chops and a roast or two, then some ground up. Thoughts?

    And how do you cook it? Like lamb? same methods and temps?

    Any input would be appreciated.
    I do a lot of indian cooking on the egg. Goat vindaloo or rogan josh is amazing if you like those flavours. Use the shoulder cuts.

    Steve 

    Caledon, ON

     

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  • jrf316jrf316 Posts: 55
    any one know where i can get fresh cabrito in dallas?
    Visca Barca
    Mes Que Un Club

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  • MickeyMickey Posts: 16,418
    jrf316 said:
    any one know where i can get fresh cabrito in dallas?
    Pappasito's Cantina worked for me in Dallas and Austin.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • GriffinGriffin Posts: 6,920

    @jrf316 - there used to be a place on Plano Road and Buckingham in Garland. Probably the Michocana's might have them, or Fiesta, but I don't know for sure.

    The best goat I ever had was a goat in a green curry sauce in Jamaica while sitting on the beach....would love to have that recipe.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Little StevenLittle Steven Posts: 27,320

    Grif,

    Jamaican curry is great on the egg. You need Jamaican curry powder, it's totally different than Indian.

    http://www.jamaicans.com/cooking/meat/currygo.shtml

    Steve 

    Caledon, ON

     

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  • jrf316jrf316 Posts: 55
    ive checked Michocana and fiesta; both were no go's.
    when i get these cravings i wish i was back in the RGV.
    Visca Barca
    Mes Que Un Club

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  • fishlessmanfishlessman Posts: 17,115
    halil meat shops carry goat and lamb, should be a few down there
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  • You will not see the types of cuts you are familiar with when you have goat.  Young goats are very tender and there is not a lot of meat there.  They cook fast and some dishes are best made cooked in some sort of liquid.  Salt, pepper and garlic is all you need.  We get them about a week after they are off their mother's milk.  They dress out at 16-22 lbs. Goat is a traditional meal for Easter in Italy.  It is called capretto.

    Simple ingredients, amazing results!
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  • GriffinGriffin Posts: 6,920
    Yeah....it was in a halil meat shot. I rember now. I went in looking for lamb. Was years ago, but they had goat.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Little StevenLittle Steven Posts: 27,320
    Any Indian market will have it as well. Even Italian groceries carry it here

    Steve 

    Caledon, ON

     

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  • JohnBJohnB Posts: 174
    I roasted two young goat thighs last August. Here's my recipe:

    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.

    I put a little pork fat on them at the 2 and 3 hour mark, the latter being just before I foiled them. To do this traditionally you'd need to use a dutch oven in a stove at the same temp, putting the lid on at the 3 hour mark. You probably wouldn't need the fat as you could baste the roast with the drippings that will form. 
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  • Sea2SkiSea2Ski Posts: 462
    lots of good input here. Thank you everyone! I think I will get a few roasts, and do it slow, and chops.
    I guess I will try it a few ways and see what happens.   Thanks again!

    Burning lump in Downingtown, PA
    or diesel in Cape May, NJ.
    ....just look for the smoke!
    ·
  • fishlessmanfishlessman Posts: 17,115
    edited October 2012
    delivery to a halil meat shop
    :D
    guy got angry when i clicked the pic
    image
    :))
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  • Little StevenLittle Steven Posts: 27,320
    Goats head soup mon! Stones liked it :D

    Steve 

    Caledon, ON

     

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