BBQ Goat Leg

TomM24

Ok so I went to a new Hallal Butcher to get some goat. Ten year old memories of Argentian Chivitos stuck in my brain. I walk into the butcher and look at the meat and think this doesn't look right its too big .But my mind was made up before i entered so I bought 6 lbs. of meat on the bone which was a 1/4 of a goat. The butcher spoke what I think was Arabic and I didn't so I walked out with a leg ribs and some cubed meat. I trimed what i think is tenderloin from the ribs and added to the cubed meat and froze it. I told a Pakistani coworker that I bought this hunk of meat and he told me to rub it with Tikka Masala spice and then I could freeeze it if i wanted to cook it later. I really don't like eating frozen meat so tonight it was tossed up to the Egg. My first thought was I would do it two ways first cooked with just the Tikka Masala Rub, and then with some Tikka Masala Sauce heated up as well. But I forgot I we used the Tikka Masala spices and yuogurt to make chicken last night. BTW it was very good. But no Eggs were used in the process.

The goat meat was a little tough and a little gamey. My wife didn't eat it but she was surprised that i didn't smell gamey. I was Ok with the flavor but it was still a little tough. i don't know how to correct that short of getting kid goat. If I did it again I would marinated in the spice and the yougurt probably for two days as this would tenderize the meat. Thats what I'll be doing with the frozen cubed meat. hear are the pics.
Uncooked Rubbed Leg

Cooked Leg



Plated Meal


PS my wife had a egged griggstown farm turkey burger it rocked.

PSS I have always said that he mark of a excellent chef is getting everything cooked at about the same time . I failed tonight very tought to guess haw long n unfamiliar hunk of meat meeat on the bone will take. It helped that my Digiq made it easy to turn up the temp when I was behind schedule

Essex County

That looks good to me. How did you cook it? I haven't done goat in a few years and when I did I made stew. I'd think it would be good done low and slow on the egg but maybe it's too lean for that.
Paul

TomM24

I was under pressure to get it done in 2 hours as I got home at 5:30 and my better half wants to eat between 7:30 and 8:00. Bad planning on my part this is a weekend cook. Anyway I cooked it at on 350 dome which wad 375 On My DigiQ which was clippd to the dome for an hour and a half when I saw I was behind schedule I turned the DigiQ up to 400 plus I knew the Turkey burgers would cook better hotter

I'm no sure why the dome and the DigiQ seem to off. But my guess is the DiGiQ is closer to the actual temp.

PS I am a new user and still don't have 100% trust in it. Is there any way that it flash back and forth between the pit temp and the food? The display is easily visible in my warm kitchen when it is on my grill

Beli

You did it Tom......Well done.....as we say.....you have to jump in the bullring to have the best taste of the bullfight.... :laugh: :laugh: :laugh: yes probably a bit more time at a lower temp......yes a smaller kid goat....anyway....what is important here is that you "jumped in" and that´s worth it.

TomM24

Beli:

Do you know if a longer cook at a lower temp would have made the meat more tender? I am pretty sure now that the goat I had in Argentina was Kid goat. I just remeber it being much smaller. If I can only get older goat here in NJ maybe I should try something closer to a mexican cabrito. Have you egged one yet? I'll try again as it was one of my favoriite meals

Broc

When I lived in Canada, some 25 years ago, I had a neighbor who raised goats... sold the milk. T'was good stuff!

He used to slaughter the young billies -- kept the she-goats for breeding stock and milking... and kept his "Seeder," as he called him, f-a-a-a-a-a-a-a-r away... Yech! Stinky!

Several times, he had my wife and me over for dinner -- roast goat, braised goat... I wasn't into cookin' back then, so I can't give you any tips -- But this man could really cook goat!

It was Good!

~ B

ArvadaMan

Tom,

I did some poking around just out of curiosity and came up with this site.

http://www.meatgoats.com/cookbook.pdf

You might take a look. Maybe some inspiration for a different recipe.

TomM24

Thanks: I hunted around and was surprised, everyone who raises goats has the same recipe posted for southwestern goat I would have made it if my coworker hadn't suggested otherwise. He's an interesting guy we occasionally go with suppliers to a very nice restaraunt in Bound Brook called Girasole. He always orders blackened salmon which is usually not on the menu but they happily make it for him. By now it is redundant for the waiters take his order.