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Suckling Goat?

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    Suckling Goat?

    Ive done a few suckling pigs and want to branch out a bit. Has anyone here done a suckling goat? If so, any input would be greatly appreciated! Thanks!

    #2
    Google cabrito recipes

    Recipes - Su Cabrito (sucabritousa.com)
    Last edited by gcdmd; August 1, 2021, 08:41 AM.

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    • Dewesq55
      Dewesq55 commented
      Editing a comment
      You beat me to it!

    #3
    Are you kidding?

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    • bbqLuv
      bbqLuv commented
      Editing a comment
      Don't kid around and get his goat.

    #4
    Originally posted by RonB View Post
    Are you kidding?
    Very serious

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    • Panhead John
      Panhead John commented
      Editing a comment
      Eric2662 I believe RonB was making an ill fated attempt at humor. Kid, as in goat, kid..ing

    • gcdmd
      gcdmd commented
      Editing a comment
      There are a lot of twisted minds on this site. Puns, especially bad ones, are a favorite manifestation.

    • Eric2662
      Eric2662 commented
      Editing a comment
      Good one. haha I didn't catch it. 😂

    #5
    Yes I have cooked up a few cabritos. Let's clarify what you are saying by "Suckling goat" which means a young goat still on the teet. For me a suckling goat still on the teet would be tiny and have pretty much no meat on it. You would want a goat 6-12 months old, not a suckling.
    Grill the goat over live fire and go easy on the smoke. Rosemary/fennel/garlic and salt. Delicious.

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    • Eric2662
      Eric2662 commented
      Editing a comment
      Ahh ok. Thats good to know! Thanks!

    #6
    Let us know how your suckling goat turns out. I enjoy pictures and recipes.
    Thank you in advance.
    Last edited by bbqLuv; August 1, 2021, 06:36 PM.

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    • Eric2662
      Eric2662 commented
      Editing a comment
      I definitely will!

    #7
    I was able to get 'young goat' ribs and tenderloin over the weekend (males / 6 months).
    Never smoked goat ribs before so I tried a "3-2-1" based method...

    I used a simple (and not too much) rub of salt, black pepper, garlic, cumin and chili.

    Total cooking time was about 4hrs / 190-195F internal:

    - 1.5h - sprayed each 20mins or so (50/50 apple cider vinegar / coke zero)
    - 1.5h - wrapped in foil with some salt-free butter
    - 1.0h - light glaze (50/50 bbq sauce / apple cider vinegar)

    The tenderloins are a different story...had them many times before...and as always Indonesian style sate only for these parts..."Sate Kambing". I pretty much follow the recipe of Lonny Gerungan with a personal touch...just search for "Lonny" + "Kambing" to get the base recipe.

    The ribs were excellent...I might give it 30-45mins more in "phase I" the next time...even the young ones are pretty tough

    The sate kambing was, as always, amazing...def. one of my favourites...

    Happy Smoking!
    Attached Files

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    • Ahumadora
      Ahumadora commented
      Editing a comment
      Meaty and fatty looking ribs. Just what you want.

    #8
    No but if you want to expand on your suckling pig experiences in another post it would be welcomed with open arms!

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