Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Caribbean Jerk leg of Goat

Chef in the Making
Chef in the Making Posts: 902
edited November -0001 in EggHead Forum
I was very pleased with the way my jerk leg of goat came out. I used Chef Marc Vetri's recipe for jerked goat. I cooked the leg for about two hours at 325 and pulled it when the internal temp was at 160. It was juicy and for the most part very tender
· Share on FacebookShare on Twitter

Comments

  • TomM24
    TomM24 Posts: 1,366
    Glad yours came out well. How big was it? I did this one and was disappointed. Thought maybe it was to old

    GoatLegCooked.jpg
    · Share on FacebookShare on Twitter
  • Chef in the Making
    Chef in the Making Posts: 902
    Tom

    Mine was about six pounds.

    Here is what I used to make the jerk. 2 cups of chopped onions, 5/6 cloves of garlic finely chopped, 2 t of salt,2t of fresh ground peepr, nutmeg to taste, cayenne peepr to taste 1/4 cup of soy source, 1 hot pepper, chopped a little honey. Placed it all in a fod processor and pureed it. then polked holes in the leg and rubbed it in and let sit 24 hours in the refrigerator wrapped in foil.

    Was your similar.
    · Share on FacebookShare on Twitter

Categories