Just got a baby goat from neighbor that died in fence accident. I have about 17# in the freezer. Both hind quarters, tenderloin and some front meat. I need some guidance on seasoning and smoking it.
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Look for recipes for Cabrito. While not all goat is cabrito, as cabrito is milk fed, the cooking methods will work. If your goat has been grass fed then you might want to think about serving it with other ingredients wrapped in a taco. Be sure to marinate the heck out of it no matter the quality. I cook goat low and slow and shoot for an internal temp of about 145 but many like it around 160.
Here is a starter recipe from HEB, but you can find others on the net.
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I'm making a Mexican goat stew next week. I posted earlier this week with responses from Ahumdora
And HousehomeyOriginally posted by Ahumadora View Post
Ahumadora pretty much nailed it. Sounds like young good stuff. Parrilla will make for some tasty eats. Easy on that smoke I second.
Young goat and a little smoke in the finish of that stew will be amazing. Especially the bottom with the little pieces of meat and papas etc...
Stew is different from straight smoking so I'm not sure if this helps.Comment
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I would love to see the post from this cook.
I had Cabrito when I was in Bonaire and it was incredible. We actually ate all they had! (No more goats in the back.....) When they made it, I believe it was smoked and then braised.Comment
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Some of the best in the Caribbean. I love that place. CaptainMike -
Spinaker, if you haven't done Cozumel you should give it a try as well. -
I have been. Pretty spot! One of the first places I dove back when I was about 14. CaptainMike
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