Goat

[tfries]

We have a goat in the freezer, various assorted cuts. It was close to a year old at butchering. Has anyone had any experience in goat smoking?

 

[tfries]

I guess no one has any experience with goat meat. Tonight I gave it a first shot. We brined goat chops in a garlic/sage brine for two hours. After letting them dry for an hour, they were dusted with Desert Gold. Smoked using TentHunters Oak/Jack Daniels pellet blend to an internal temp of 125, then reversed seared to finish. The meat was a bit darker than a pork chop, but lighter than a beef steak. Looking forward to trying a roast.

Cheers,
Tom

 

[TentHunter]

I have not smoked goat myself, but I have eaten, and like it. That is one amazing looking plate of food right there!

 

[onionhead]

Cabrito es muy bueno. Me gusta la, mucho. This is a very popular dish in Latin America. However, I too, have not grilled any, but have watched many "amigos" grill it.

 

[scooter]

I've heard they do cookoffs in TX with Cabrito as the guest of honor!

 

[Harvison]

It does look wonderful!!