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Leg of Goat - Final Pics
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Jarhead
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PostPosted: Wed May 16 12 11:04 pm    Post subject: Leg of Goat - Final Pics Reply with quote

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
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Last edited by Jarhead on Thu May 17 12 7:14 am; edited 1 time in total
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Mainely Smoka
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PostPosted: Wed May 16 12 11:17 pm    Post subject: Reply with quote

Gunny-

Good luck on this one. Cant say I have ever had goat let alone cook it. So I am out on this but will stayed tuned for the updates

MS
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Jarhead
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PostPosted: Wed May 16 12 11:26 pm    Post subject: Reply with quote

Thanks MS.
From what I remember goat was really good.
It was kind of like a pig pickin'.
Stay tuned.
What the h3ll did I get myself into? Laughing
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BluDawg
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PostPosted: Wed May 16 12 11:31 pm    Post subject: Reply with quote

You rang??! Goats are hard to rope they drop their heads. Razz
I normally debone the leg and tie it up they cook better. Before you tied it up make some garlic paste and mix in a little salt & pepper and some rosemaryand lemon zest and Smear it on the inside. Salt & pepper on the outside. Smoke it at 250 for an hr, then squeeze some lemon juice on the outside and some rosemary wrap it finish temp should be 155-160 for slicing. Just think pork loin and you will be fine
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k.c.hawg
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PostPosted: Wed May 16 12 11:47 pm    Post subject: Reply with quote

Good luck with that goat Jarhead. When are you cookin?
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Last edited by k.c.hawg on Thu May 17 12 12:06 am; edited 1 time in total
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Toga
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PostPosted: Wed May 16 12 11:48 pm    Post subject: Reply with quote

Can't help you with advice on how to cook it but I welcome seeing the outcome. I have only tried curried goat at a Jamaican raunt. It was awesome. I want to see pics when it's done gunny Smile
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Jarhead
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PostPosted: Wed May 16 12 11:54 pm    Post subject: Reply with quote

Thanks Blu. That's what I will do.
Ballpark figure of 45 min/lb?

Stay tuned Toga, pics as I go.

KC, as soon as it is thawed out.
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Jarhead
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PostPosted: Thu May 17 12 1:27 am    Post subject: Reply with quote

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!!!
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Jarhead
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PostPosted: Thu May 17 12 4:40 am    Post subject: Reply with quote

2 hours in. Added Lemon Juice and Rosemary over the Leg.





Foiled and cookin'



More to come.
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Jarhead
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PostPosted: Thu May 17 12 5:35 am    Post subject: Reply with quote

4 hours in. Smellin' good.


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MacEggs
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PostPosted: Thu May 17 12 5:51 am    Post subject: Reply with quote

That looks good, so far, Jarhead! Very Happy

I was going to suggest braising it. Not sure how that would go. Confused

Looking forward to the finished pics.
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Jarhead
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PostPosted: Thu May 17 12 5:59 am    Post subject: Reply with quote

Thanks Mac. I saw several recipes for braising, but I wanted SMOKED. Wink
Before I catch flack, I know foiling is braising.
I just pulled it at 157 and it is now resting comfortably in a microwave oven.
Sliced pics in an hour.
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SoEzzy
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PostPosted: Thu May 17 12 6:18 am    Post subject: Reply with quote

Don't slice the pics... leave them whole, just make them small enough though! Wink
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Jarhead
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PostPosted: Thu May 17 12 6:39 am    Post subject: Reply with quote

SoEzzy wrote:
Don't slice the pics... leave them whole, just make them small enough though! Wink

Laughing Laughing Laughing
And you made me go all the way back to the beginning to see if any of my pics were turned into links. Rolling Eyes Laughing
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Jarhead
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PostPosted: Thu May 17 12 7:13 am    Post subject: Reply with quote

Here ya go. "Sliced Pics" Laughing





Just a little taste. Embarassed



Could be just a bit more tender, but the flavor is out of this world. You will have to try it to know what I'm talking about.

Thanks BluDawg for the how to. I just added bacon and Big Ron's HoH.

Now, how do you serve it?

Thanks for lookin'.
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Argentina BBQ
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PostPosted: Thu May 17 12 7:28 am    Post subject: Goat beats lamb any day Reply with quote

Nothing wrong with goat. looks like you done a fine job of cooking it. They are naturally tough (ever tried skinning one).

We used to cook them in a crock pot for 12 hours to soften them up.
Bacon on the outside was a great idea as it is a very lean meat.
Hopefully will be smoking a whole goat one day soon!
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MacEggs
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PostPosted: Thu May 17 12 7:55 am    Post subject: Reply with quote

That is a great looking smoke ring! Very Happy

I remember smokin'gal braising lamb shanks.
She did smoke them first for a bit, then finished them by braising.
However, it appears they were only around 2 lbs.

http://www.thesmokering.com/forum/viewtopic.php?p=546861&highlight=#546861

All in all, a very nice effort, Jarhead!
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Jarhead
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PostPosted: Thu May 17 12 8:32 am    Post subject: Reply with quote

Thanks Argentina BBQ.
No, I've never tried skinning one. The one that went in the ground was already skinned.
This one looked like it had a silver skin on it. I tried to remove it. That was a joke.
Maybe next time marinade in the crock pot overnight before smoking. Laughing

Thank you Mac, got sliced goat pics coming soon.
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JimH
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PostPosted: Thu May 17 12 8:43 am    Post subject: Reply with quote

Nice smoke ring Gunny, looks good!
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Jarhead
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PostPosted: Thu May 17 12 8:54 am    Post subject: Reply with quote

Thanks Jim.

Finally got them cooled. Sliced thin due to the tenderness (not) of them. Who knows where the grain is? Laughing


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