Leg of Goat - Final Pics
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- Jarhead
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Leg of Goat - Final Pics
OK, all you “Goat Ropers” out there. I know you can catch em, but how the heck do ya cook em?
A friend brought over this 5.26 pound Leg of Goat and wants me to smoke it for him. He had no idea on how old the goat was.
I've searched here and there, even Googled it. About as many ways to do it as there are hits.
I have no idea as to cooking temps, both pit and internal.
I've helped cook a whole goat in the ground 15-20 years ago. But I ain't diggin' no hole for a 5# leg!!!
Any tried and proven ways out there?
Thanks
A friend brought over this 5.26 pound Leg of Goat and wants me to smoke it for him. He had no idea on how old the goat was.
I've searched here and there, even Googled it. About as many ways to do it as there are hits.
I have no idea as to cooking temps, both pit and internal.
I've helped cook a whole goat in the ground 15-20 years ago. But I ain't diggin' no hole for a 5# leg!!!
Any tried and proven ways out there?
Thanks
Last edited by Jarhead on Wed May 16, 2012 6:25 pm, edited 1 time in total.
"Gunny"
FEC-100, WSM 22.5, WSM 18.5, 3-UDS's and a NB Bandera
Owner/Pitmaster "Debbie's Que Shack"
KCBS CBJ
Jarhead's World on the 26 inch Kettle
FEC-100, WSM 22.5, WSM 18.5, 3-UDS's and a NB Bandera
Owner/Pitmaster "Debbie's Que Shack"
KCBS CBJ
Jarhead's World on the 26 inch Kettle
- TXLNGHRN
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Re: Leg of Goat, Help
go to HEB or Walmart and get a dozen lemons, 1 dozen limes. and 2 -3 bottles of Italian dressing.
Combine in a large ziplock or trash bag. Marinade for a night or 2. Season with brisket rub or fiesta fajita seasoning.
Smoke it over pecan like you would anything else, 225 -250.
Our south Texas neighbors would roast it over mesquite coals.
Combine in a large ziplock or trash bag. Marinade for a night or 2. Season with brisket rub or fiesta fajita seasoning.
Smoke it over pecan like you would anything else, 225 -250.
Our south Texas neighbors would roast it over mesquite coals.
- ecto1
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Re: Leg of Goat, Help
Arnie would be the guy to ask he should be here real quick like I have always just grilled them with some fiesta fajita seasoning.
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- Jarhead
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Re: Leg of Goat, Help
Thanks everybody, got it covered on this one. But I'm taking notes for the next time.
Here we go. Using BluDawg's method and recipe.
Deboned. Ain't the best job in the world, but it worked.
Got 1 Tbsp minced garlic, 1 tsp lemon pepper and 1 tsp rosemary on the inside and salt and pepper on the outside. All tied up.
Tucked in a blanket of bacon, sprinkled with Big Ron's HoH and cookin' at 225 F. Sorry Ron didn't get a pic of that, but it happened.
What to do with the bone?
Problem solved. Watch my fingers!!!
More to follow.
Here we go. Using BluDawg's method and recipe.
Deboned. Ain't the best job in the world, but it worked.
Got 1 Tbsp minced garlic, 1 tsp lemon pepper and 1 tsp rosemary on the inside and salt and pepper on the outside. All tied up.
Tucked in a blanket of bacon, sprinkled with Big Ron's HoH and cookin' at 225 F. Sorry Ron didn't get a pic of that, but it happened.
What to do with the bone?
Problem solved. Watch my fingers!!!
More to follow.
"Gunny"
FEC-100, WSM 22.5, WSM 18.5, 3-UDS's and a NB Bandera
Owner/Pitmaster "Debbie's Que Shack"
KCBS CBJ
Jarhead's World on the 26 inch Kettle
FEC-100, WSM 22.5, WSM 18.5, 3-UDS's and a NB Bandera
Owner/Pitmaster "Debbie's Que Shack"
KCBS CBJ
Jarhead's World on the 26 inch Kettle
- Jarhead
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Re: Leg of Goat, Help
2 hours in. Added Lemon Juice and Rosemary over the Leg.
Foiled and cookin'
More to come.
Foiled and cookin'
More to come.
"Gunny"
FEC-100, WSM 22.5, WSM 18.5, 3-UDS's and a NB Bandera
Owner/Pitmaster "Debbie's Que Shack"
KCBS CBJ
Jarhead's World on the 26 inch Kettle
FEC-100, WSM 22.5, WSM 18.5, 3-UDS's and a NB Bandera
Owner/Pitmaster "Debbie's Que Shack"
KCBS CBJ
Jarhead's World on the 26 inch Kettle
- DATsBBQ
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Re: Leg of Goat, Help
Don't smoke that lamb past rare! If you pull it a med-rare it'll carry over to medium before you know it and it will likely be dry. I like to add some fresh rosemary to lamb whilst its in the smoke. But thats just me.
Deputy Dave
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- Jarhead
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Re: Leg of Goat, Help
Well Dave, that was an hour short. I pulled at 157 and foiled. Not as tender as I wanted, but the flavor is out of this world.
Yes, the Rosemary is great. Wish I would have had fresh to stuff inside.
The final pics.
Thanks for lookin'. Ya gotta try this, it is great.
Yes, the Rosemary is great. Wish I would have had fresh to stuff inside.
The final pics.
Thanks for lookin'. Ya gotta try this, it is great.
"Gunny"
FEC-100, WSM 22.5, WSM 18.5, 3-UDS's and a NB Bandera
Owner/Pitmaster "Debbie's Que Shack"
KCBS CBJ
Jarhead's World on the 26 inch Kettle
FEC-100, WSM 22.5, WSM 18.5, 3-UDS's and a NB Bandera
Owner/Pitmaster "Debbie's Que Shack"
KCBS CBJ
Jarhead's World on the 26 inch Kettle
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- Pilgrim
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Re: Leg of Goat - Final Pics
YUM<YUM<YUM. I love me some goat! LOOKS GREAT.
- Jarhead
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Re: Leg of Goat - Final Pics
Thanks Cowboy. Mighty tasty meat.
Here it is, all sliced up.
Here it is, all sliced up.
"Gunny"
FEC-100, WSM 22.5, WSM 18.5, 3-UDS's and a NB Bandera
Owner/Pitmaster "Debbie's Que Shack"
KCBS CBJ
Jarhead's World on the 26 inch Kettle
FEC-100, WSM 22.5, WSM 18.5, 3-UDS's and a NB Bandera
Owner/Pitmaster "Debbie's Que Shack"
KCBS CBJ
Jarhead's World on the 26 inch Kettle
- ChileFarmer
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Re: Leg of Goat - Final Pics
Jarhead, one fine looking pile of meat you got there. Nice cook. I love goat, hard to find here. One would think that our Mexican store would have it but they don't. I have seen it but its lots of dollars. Again super nice. CF
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- Griffin
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Re: Leg of Goat - Final Pics
Man oh man does that look good. Any particular reason to remove the bone?
- Jarhead
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Re: Leg of Goat - Final Pics
Thanks CF.
This was a purchased live goat and then they butchered it.
AFAIK, that's the only way you can get them around here too.
I know some people who raise and sell goats around here, but they will only kill and bleed for you.
No butchering, cause of regulations.
I don't think my chainsaw would do well in the butchering process.
Griffin, thank you.
I was just going on the advice of another Q'er from another forum.
Removing the bone allows you to get the spices inside.
After the fact, he told me that I should have put the bone back in. Ooops, too late. I ain't fightin' the dog.
Lots of flavor and juices in it. Oh well, next time.
This was a purchased live goat and then they butchered it.
AFAIK, that's the only way you can get them around here too.
I know some people who raise and sell goats around here, but they will only kill and bleed for you.
No butchering, cause of regulations.
I don't think my chainsaw would do well in the butchering process.
Griffin, thank you.
I was just going on the advice of another Q'er from another forum.
Removing the bone allows you to get the spices inside.
After the fact, he told me that I should have put the bone back in. Ooops, too late. I ain't fightin' the dog.
Lots of flavor and juices in it. Oh well, next time.
"Gunny"
FEC-100, WSM 22.5, WSM 18.5, 3-UDS's and a NB Bandera
Owner/Pitmaster "Debbie's Que Shack"
KCBS CBJ
Jarhead's World on the 26 inch Kettle
FEC-100, WSM 22.5, WSM 18.5, 3-UDS's and a NB Bandera
Owner/Pitmaster "Debbie's Que Shack"
KCBS CBJ
Jarhead's World on the 26 inch Kettle
- DATsBBQ
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Re: Leg of Goat - Final Pics
Looks like it turned out pretty good. I'll tell you what, slap some of that lamb on a pita, add a little feta and hummis and you got a winner when it comes to left overs.
Deputy Dave
“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee
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- Jarhead
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Re: Leg of Goat - Final Pics
Thank you Dave. It was tasty for the first time out.
Next time, I'll add more stuffing and maybe a slather of it too. Then cover with bacon.
Gonna go by and see how much a live goat is today.
I've heard $25 for a kid and $45 for a nanny.
Next time, I'll add more stuffing and maybe a slather of it too. Then cover with bacon.
Gonna go by and see how much a live goat is today.
I've heard $25 for a kid and $45 for a nanny.
"Gunny"
FEC-100, WSM 22.5, WSM 18.5, 3-UDS's and a NB Bandera
Owner/Pitmaster "Debbie's Que Shack"
KCBS CBJ
Jarhead's World on the 26 inch Kettle
FEC-100, WSM 22.5, WSM 18.5, 3-UDS's and a NB Bandera
Owner/Pitmaster "Debbie's Que Shack"
KCBS CBJ
Jarhead's World on the 26 inch Kettle
- Boots
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Re: Leg of Goat - Final Pics
Quite a security system you got there gunny.
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