Huge party this weekend, huge Cubs fan. Need to incorporate goat somehow. Getting goat isn't a problem but I've never cooked it before. Any suggestions?
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I cook goat a couple times a year. Started as a dish our Muslim guests could eat but now it's a much anticipated event. You didn't say what cut of goat or what kind of cooker, but I'll offer a few suggestions...
I've done a whole boneless leg rubbed with salt, pepper, and garam masala (an Indian spice blend). I cooked that at about 230 (PBC on a grate) to medium, then sliced. It vanished.
I've also done whole goat loins with ribs attached. Those I marinate overnight in a mix of greek yogurt and garam masala. Rinse off the yogurt and cook at around 230 until medium rare. I've both sliced these up as lollipop ribs and removed the loin and sliced. This I hung in the PBC.
The loin alone would be fantastic and very tender. Use the same yogurt and spice blend and cook like a lamb loin. Remember there is not much fat in this cut and I can dry out easily.
There's always goat stew, and that's a whole other thing. I use a pressure cooker for that.
Hope this helps.
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Goat huh? Never thought of eating it, but now I am intrigued, and will be watching this thread for updates. Also, I would love to see your Cubbies and my Indians in the World Series, at least a guaranteed win would go to a very deserving team!!! Go Cubs (for now anyhow).Comment
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Goat is amazing. But I think Cubs fans should leave the Goat alone and maybe the curse will go away. Hahaha. This just seems like your poking the Jinx Tiger here my friend.Comment
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Yeah & don't invite Bartman over either, leave well enough alone. I'm with PayneTrain, go Tribe, Indians, & Chief Wahoo! There, I said it.Comment
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You need to be more specific. Do you need recipes for regular goat or scapegoat?
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How do you call a goat to slaughter, here little goatee, here little goatee? Or, do you say, hey git over here, NOW!
Just wonderin.Comment
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Depending on what you have got, I would use the bottled Basque Meat Tenderizer as a marinade for 24 hours in advance of cooking. As for the Goat of the playoffs, my SF Giants already took that honor. Unfortunately, they were burned by their relievers. In technical terms it was a reverse sear, for sure.Comment
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I suggest something that goes good with tears. Or maybe some cheese to go with the whine when the Dodgers take it in 6.
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I took the request literally. I'm in Boston. The season is over.Comment
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Try googling birria. I grew up in a agricultural part of California and many of the Mexican families we knew would make birria for special occasions. It was always delicious and a great time.Comment
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Haven't had BBQ goat since I was a teenagerComment
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I used to enjoy goat at the Spanish fairs when I was stationed in Southern Spain.
It was a hind leg apparently, smoked, hung up and sliced for sandwiches.
I say smoked because it was mostly red meat?
There was an Italian gentleman who used to get me to save him some Bay trees that we would cut down in the swamps. He would BBQ the goat over the Bay wood coals. Got to give him a call. He owes me one.
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I am eating Caribbean-style stewed goat as I type. My wife makes this, "kind of a roux" at first with some sugar (instead of flour) and oil. I don't know what you call this... it's not really braising, it's something I've only seen in Caribbean cooking.
Anyways, sugar and oil, heat until caramelized and then some - just past caramelization until it's beginning to get "sticky", then toss in your meat - this works well for beef, chicken, lamb or goat. Never tried it with a fish, we don't really eat fish, the wife's allergic, and I'm not a fan.
So you sear the meat in this "sugar-roux" (wife says it's just "stew"), cook it in there for a few, then put it in the pressure cooker with a few cups of water, seal it up and cook until tender. This takes a good while for goat "stew meat", it can be tough. Throw in some chunked potatoes (slightly larger than diced, maybe 3/4-1"), cook until potatoes are tender.
She serves over a bed of rice and peas (think more lentils than peas, again, this is Caribbean-speak, here).
I love it with beef. Love it with chicken. In addition, with chicken she will throw in some hot sauce, then add the rice an peas to the cooking sauce and make "pelau" with it - whole chicken legs, here.
Anyways, you can do the same with curry instead of sugar to make curry beef/lamb/goat/chicken dishes.
It's amazing.
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Just did some research... some places call this "Jamaican browning sauce" - and call it a "burnt sugar sauce". Don't let my wife hear you call it that! She ain't Jamaican and takes offense when people label anything Caribbean as generically Jamaican! lol. And she'll tell you it ain't "burnt" neither! It's just... different! lolComment
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