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Suckling Goat?
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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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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!
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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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