Might Try Goat Today!!!

LFGEnergy · November 2009

Has anyone any good adventures with goat? I has lower saturated fats than chicken, and we are looking to eat healthy. If good, we can get goats slaughtered here locally :ohmy:

.

Anyway, any ideas, recommendations, or recipes will be greatly appreciated! We have a Fiesta close to house (Hispanic grocery store) so I expect I have some choices in cuts.

Also, if you have discenting opinions regarding the flavor of goat, I also would be interested.

Have a great Sunday.

Dave in Keller, TX

BENTE · November 2009

i have never tried it but here is a recepie from beli:::

Goat, Leg, Beli

Hi there Tom, probably what you ate in Argentina was the paleta, (shoulder) which is after the legg, the piece with less fat.....here you find of course the roast goat - kid.

Methods:
1 Cabrito is roast goat-kid. It is a regional specialty of the city of Monterrey, Mexico, (Where I was born & live) and the surrounding state of Nuevo Leon, based on the Jewish cuisine of the founders of the city. The goat should be about 3 months old. It is slow cooked over a charcoal fire for about 8 hours, turning it every 15- 20 minutes.
2 Also known as chivito, it's a regional specialty in the Córdoba Province in Argentina.
3 In northern Mexico, cabrito is cooked in a variety of ways.
4 The best known, and perhaps most popular form is “cabrito al pastor,” in which the whole carcass is opened flat and impaled with a metal spit. The spit is then placed next to a bed of glowing embers and roasted slowly in the open air without seasonings other than the light scent it will absorb from the slow-burning charcoal.
5 A modern variation is “cabrito al horno,” or oven-roasted cabrito, which is roasted slowly in an oven at low temperatures. A number of variants of this preparation have emerged, including some very elaborate processes that involve applying seasonings and covering the cooking meat at specific times to produce a tasty and juicy treat. I´ll try and find specific dome temps. & inside temps. on the BGE.
6 Other preparations include “cabrito en salsa” in which the animal is cut into portions, browned in oil and braised in a tomato-based sauce with onions, garlic and green chiles, and other seasonings until tender.
7 A less common preparation is “cabrito en sangre,” or cabrito in blood sauce, which is called here in Monterrey. “fritada de cabrito.” For this preparation, the blood of the animal is collected when it is slaughtered and it becomes the basis for the sauce that the goat is braised in, along with the animal’s liver, kidneys and heart, and other seasonings. The end product is tender cabrito in a rich, very dark sauce.
8 Here is one that seems simple & nice.
Roast baby goat
1 INGREDIENTS FOR 4 PEOPLE: 4 shoulders of suckling goat 600 g each 2 gloves of garlic 1 dl of olive oil 1/2 l of water 1 sprig of thyme salt
2 Preparation
3 Crush the garlic, thyme and salt, add a splash of oil, spread the shoulders with this mixture, and place in the oven to cook for about 90 minutes at 180ºC. Sprinkle with water and its own juices
NOTE:...
1 For more than twenty years, the central Texas town of Brady has staged the World
2 Championship Barbecue Goat Cook-off on Labor Day weekend. Cabrito is a
3 delicacy that has its ardent admirers--and many detractors. To those who have
4 failed to see the merit in a crunchy yet tender piece of goat meat, the blame must
5 be placed squarely on the way it's been cooked and on the fact that the goat you
6 got probably wasn't a ten-to-eighteen-pound, suckling kid slaughtered at thirty to
7 forty days of age. Older goat is often passed off as cabrito, but once they start
8 browsing on grass, goats develop an unmistakable mutton flavor. They are also
9 tough. The best time to get real cabrito is May through October. After October, you
10 should be skeptical.
11 Cooking your own cabrito can be real simple if you want to dig a hole in your
12 backyard, as purists insist. All you need is a three-foot-deep pit with a mesquite
13 or oak fire raging
14 in it. Wrap a skinned cabrito in a gunny sack bound with wire and set the meat in
15 the pit. Cover it with dirt to seal in the heat and let it cook all day. The cabrito will
16 be smoke-seasoned and tender by nightfall. Apartment-dwellers might want to
17 opt for the kitchen method of cooking cabrito: place half a cabrito in a roasting pan
18 with salt, pepper, and two or three onions and baste with hot lard or shortening.
19 Cook for an hour and 45 minutes in a 375-degree oven, turning every twenty
20 minutes or so. Sure beats having to dig up the back yard

Recipe Type
Main Dish, Meat

Recipe Source
Source: BGE Forum, Beli, 2008/02/27

good luck

Little Steven · November 2009

LFGEnergy,

If you have never tried it, I would start with a stew or a braise. If you have access to Indian or Jamaican products a goat curry is amazing. The flavour is surprisingly strong and some people don't take to it. It is my second favourite meat, right behind moose.

Steve

LFGEnergy · November 2009

Have you tried a rib rack on the BGE? If so, how did you season and cook?

Thanks!

Little Steven · November 2009

I haven't done a rib rack. I have seen them and there isn't a lot of fat there. It might be dry. I would guess it would need to be foiled for a good portion of the cook. Goat will take strong seasonings well, cumin, coriander, pepper, cayenne and garlic.

Steve

reelgem · November 2009

Moose??? OMG!!! What is wrong with you Steve, you're really losing it. No potluck dinners with you. :woohoo:

Richard Fl · November 2009

Curried goat jamacian style is very good, with chick peas and rice. easily adapted to the dutch oven BGE dish. Here are some ideas.

http://www.jamaican-recipes.com/currygoat.html

Be VERY Careful of the scotch bonnet peppers if you are not familiar with them.

Little Steven · November 2009

Anne,

Don't knock it til you've tried it :laugh: :laugh: ..It is delicious! I wouldn't take it to a pot luck anyway. Too hard to get. Maybe a nice Curry Goat with peas and rice or goat's head soup.

Steve

Richard Fl · November 2009

Steven: I have a few fresh or frozen goat sources if you wish to do a curry here in March. LOL

reelgem · November 2009

Steve, I must admit I haven't tried goat, but I have had chocolate moose and I love it. :woohoo:

Might Try Goat Today!!!

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