What do you think?
What and am I missing?
I’m having a BBQ Goat Street Taco Holiday get together on the 20th and here are my plans:
I’ll be preparing ½ of a young Boer goat which is about 20#. This goat was hand raised by a 4-H kid and has moderate external fat, lean rib eye.
I will cut the goat so I have several sections. Last time I cooked a half goat I did two sections, the shanks got really dry. I hope I can save a bit of the shank this time.
My plans are to inject the goat with a mix of butter, beer, lime, salt, spices of cumin, garlic. My thoughts are to simmer this mix and cool before injecting.
Before grilling, rub goat with olive oil and mix of spices of garlic, cumin, chili, salt, pepper).
Pellet BBQ plans: LOW at 200 degrees for smoke, mesquite and oak. (I hope I still have some mesquite pellets).
After 2 hours, wrap in foil, add beer for moisture and cilantro.
eand continue at 225 degrees. I’m thinking of adding cilantro to a portion of the goat as not everyone likes the taste. Based the other ½ goats I’ve cooked, I figure another 3-4 hours for the meat to pull off the bone.
Meat will be served with small fresh grilled corn tortillas, homemade pico de gallo and or onion/cilantro mix.
What and am I missing?
I’m having a BBQ Goat Street Taco Holiday get together on the 20th and here are my plans:
I’ll be preparing ½ of a young Boer goat which is about 20#. This goat was hand raised by a 4-H kid and has moderate external fat, lean rib eye.
I will cut the goat so I have several sections. Last time I cooked a half goat I did two sections, the shanks got really dry. I hope I can save a bit of the shank this time.
My plans are to inject the goat with a mix of butter, beer, lime, salt, spices of cumin, garlic. My thoughts are to simmer this mix and cool before injecting.
Before grilling, rub goat with olive oil and mix of spices of garlic, cumin, chili, salt, pepper).
Pellet BBQ plans: LOW at 200 degrees for smoke, mesquite and oak. (I hope I still have some mesquite pellets).
After 2 hours, wrap in foil, add beer for moisture and cilantro.
eand continue at 225 degrees. I’m thinking of adding cilantro to a portion of the goat as not everyone likes the taste. Based the other ½ goats I’ve cooked, I figure another 3-4 hours for the meat to pull off the bone.
Meat will be served with small fresh grilled corn tortillas, homemade pico de gallo and or onion/cilantro mix.
Comment