Got pressed for time last night, so I rummaged around in the freezer for some smoked and pulled goat leg quarter. A little warmup, and it made a great quick meal! I thought I'd snap a quick pic before devouring these sammies. Goat is my favorite smoked meat, bar none. I raise it, and last night I ate it. And it was GOOOOOD!!!

http://i130.photobucket.com/albums/p264/jswordy/fooda006.jpg

Those look grea-a-a-a-a-t! :lol: Sorry, couldn't resist that one.

From what I hear, in some parts of the country, goat is a pretty profitable livestock. We sell quite a bit of goat feed at the feedmill where I work.

But I aint never ate any. Yet...
It seems like it would be a bit lean for smokin and pullin...

I love goat but would never have thought bout smoking it.

Any tips at all?


Herb

Cabrito is a very popular meat to smoke/ bbq in these parts. Lots of cook-offs and such. The best is supposed to be just weeks old and never off mommas milk.

Cabrito is a very popular meat to smoke/ bbq in these parts. Lots of cook-offs and such. The best is supposed to be just weeks old and never off mommas milk.

The "veal" of the goat world eh? Never had goat in any form, that I know of.

love goat with a spicy sauce.been years since i had any thoughim bout the only one who likes it so i dont cook it much

never had goat or lamb...but i will try anything once....looks like pork to me....

I love goat but would never have thought bout smoking it.

Any tips at all?


Herb

This is not cabrito, which is really kids that have been pulled from their mamas and processed. I do mine at 6-8 months of age, when I get better yield and yet still have young, sweet meat with not a hint of gamey flavor.

Goat is best when slow cooked, though I do goat chops on the Weber or gasser all the time and they come out tender. The secret to that is the marinade!

On the smoker, goat quarters or hams or however you might get yours are simple to do, really just about like pork butts. The ribs work out about the same way as baby backs. You gotta be careful on cooking time on the ribs, or good with the foil, or both. They are easy to get overdone and dry. But done right, oh my gosh, they are good.

I coat my quarters well with el cheapo Italian dressing, then slather on brown suger right out of the bag. Sometimes I use black and cayenne papper if I am of a mood to have some heat to them. But usually, I like them sweet. Then on to the smoker. I'm personally limited on salt intake, but for someone who is not, a few passes with a shaker prior to smoking will satisfy that craving.

Here's some leg quarters and ribs on my smoker, just on the grate and ready to go. This has four hams, two on each end, and ribs in the middle. The ribs in front had been coated with Frank's Red Hot sauce, an experiment I did. Real simple. Real good.

http://i130.photobucket.com/albums/p264/jswordy/FAIRLANEBUFFEDassembly030.jpg

Goat is much lower in fat and higher in Omega-3 oils than beef, especially if it is all grass-fed, as mine is. Goat is the most-eaten meat on the planet, and there's a reason -- it is good!

sarnies look good - meat looks a little leaner than pork.

never had goat - keep looking but no ethnic butchers round these parts.

But goat is the world's no1 eaten red meat (edit: lol you beat me to the post by about 2 seconds) . So it must have something going for it :-)

interesting looking smoker - any more pics ?
Looks like a drum on it's side, Hmm.

Not bad... Not Baaaaad at all.. There must be 150-200 head of Barbados on the property where I hunt... I have had them in snack stix... Smoke Doc made them...They were good eats..

interesting looking smoker - any more pics ?
Looks like a drum on it's side, Hmm.

Standard SFB 55 gal drum smoker CA..or so I figger. Think home brew Chargriller thing.

interesting looking smoker - any more pics ?
Looks like a drum on it's side, Hmm.



Here you go CA....

http://www.smoked-meat.com/forum/showthread.php?t=2245





.

Here you go CA....

http://www.smoked-meat.com/forum/showthread.php?t=2245


AhhHA! It's the lower box guy! Gotta be a bit more even in heat distribution going this route I'd think. I like that baby!

Thanks guys! It has served me well over the years. :thumb:

More pix: http://www.smoked-meat.com/forum/showthread.php?t=2255

cheers - yeah i like that. can't get the stove kits over here, but could probably improvise something without too much difficulty :-)

Ah but what about my brick smoker - lol too many ideas not enough space to do them all :-)

I've roasted a lot of lamb... But never had goat... Looks pretty darn good though...Kudos...

Nice! Looks great. Actually grew up eating goat once a year. (old family tradition) But we did not smoke it.

Only had it during trips to Mexico a few times since.

It looks great, I imagine a well feed goat would turn out some excellent meat. Thanks for the post BILLY LOL

Just real nice! I like it! My brother live's in San Antonio....got me eatin it when he was in Del Rio. Man it is good! Had it smoked & grilled. Rib's are lean & tender. May hafta make a run to see the lil chit!

When I was a kid, my best friends mom was a witch of some sorts. And every year she'd have a goat roast for her witch and warlock friends. Big deal, right? She raised, milked and named the stupid goats. She let all the kids play with them, and then all of a sudden, the damn things are hanging from a tree branch, bleeding out. That was disturbing, but not as bad as some of the freaks she'd invite over to eat. So needless to say, I haven't tried goat, because of that image. But I've thought about it.

Jimbob

I use to party with some mexican's in West Dallas years back. They would put a whole kidd on a smoker. I thinking about getting some goats in a year or two. What kind do you raise?

Boer cross, all non-registered. Just put 2 in the freezer 3 weeks ago.

Sweet:cool: