Recipes Needed For Whole Goat Pleasegreenspun.com : LUSENET : Countryside : One Thread
I'm having a cook-out soon and would like to add goat to the menu. I will be cooking a whole hog in and underground pit. Has anyone tried this with a whole goat? I would appreciate any recipes for marinades, or suggestions you could offer. I do have a 6 FT long offset cooker I could use.
Also, what age of a goat should I purchase, (the amount of meat is not a factor)I could buy two small ones if needed. I did look throught the older posts and could not find the answer I needed. Any help would be greatly appreciated! And Yes you are all invited! Thanks!
-- cowgirlone (firstname.lastname@example.org), January 06, 2002
Cowgirl, Sorry I can't help you with the goat, but I'd love to know how you do a hog in the ground! Thanks!!
-- Paperlady (email@example.com), January 06, 2002.
Paperlady, When we do a hog, we dig a pit deep enough for the hog and a 6 to 8 inch bed of coals. We burn some wood down to get the coals deep enough and then cover the coals with a sheet of tin.
Place the seasoned, wrapped meat on the tin and cover the whole thing with another larger sheet of tin. Bury the top sheet with dirt, making a nice underground oven. Make sure you get the edges of the tin buried well to keep the heat from escaping. Let this cook all night.
We season the hog ( I like brown sugar and apples stuffed inside) then wrap. Some people like to use wet burlap to give it moisture, but foil works geat. Also, we start ours in the evening, it takes awhile to get a good bed of coals going, but it's lots of fun standing around the fire anyway. (almost like a whole separate party before the party) I have cooked whole turkeys, rabbits, venison, whole salmon and chicken this way with good results. There is no turning of the meat or keeping the fire going. Just bury it and go to bed! Hope I explained it well enough, let me know if I didn't! Good luck!
-- cowgirlone (firstname.lastname@example.org), January 06, 2002.
I do not know how to cook a whole goat , But the cajuns from south Louisiana can tell you how to cook a pig . I have read about it but not seen . First clean the pig , then cut down the underside and split the pig wide oper . Lay the spread pig on a large piece of chicken wire, ther place another piece of wire on top . Wire both pieces of wire together all aroung the pig . Then hoist the pig up on a prepared scaffold eith a couple of ropes like a childs swing . build a fire then swing the pig back and forth over the ashes . I understand this is an all day and all night affair . Have plenty of beer on hand and time goes faster. I am sure som good south Louisiana peopl can give you a better description . Big George
-- George Wilson (email@example.com), January 06, 2002.
When I was in greece they killed a goat for a celebration. You can do it the same as your hog. They did it on a spit. Do not get a goat over 6 months old. Castrated Male or a female does not matter. We never did marinade it but it turned out great. Good luck.
-- (firstname.lastname@example.org), January 06, 2002.
cowgirl, I have had young goats smoked and it was wonderful. I would get one 6-9 months for that. You can roast an older doe and it turns out really good too. I would look for ones that are sleek, shinny and fat to cook. The skinny pasture raised ones won't have much meat and unless they are really young the meat will be tough. Have fun! karen
-- karen in kansas (email@example.com), January 06, 2002.
Unmentionable Crusine by Calvin W. Schwabe has several methods of cooking goat and sheep.
Don't know this to be true, but was told a Saudi wedding feast includes fish stuffed inside chickens, which are stuffed inside a goat, which is stuffed inside a sheep, which is then stuffed inside a camel. The entire assembly is then cooked over coals.
-- Ken S. in WC TN (firstname.lastname@example.org), January 07, 2002.
Thanks to everyone!! I knew you would be able to help me on this one. You have given me some great ideas and information. I really appreciate it.
-- cowgirlone (email@example.com), January 07, 2002.
You skin & clean it just like the hog (season it too), & cook it over night just like the hog. Marinade it if its an older goat. I have always prefered zesty italian dressing (salad) as a marinade. And Adobo (a portorican spice made by Goya, look for Goya on net for more info) is a great all purpose spice. No it isn't hot (not even with pepper), they have it with & with out pepper & with lemon.
Any way, I would cook it just like (if not with) your hog (spices & all).
-- animalfarms (firstname.lastname@example.org), January 07, 2002.
Thank you for the suggestions animalfarms. I do have adobo already, that would be pretty tasty on the goat. Thanks again for your help!
-- cowgirlone (email@example.com), January 07, 2002.
We had some friends visiting from Fiji last summer and had a lobo or lovo I'm not sure how it is spelled, but is basically a underground oven. Because we had never seen it done we tried a little of everythiing....except goat. We had turkey, chicken, beef, pork, lamb and fish. It was all great. The one difference was that rocks were put in with the wood and became extremely hot. When the wood was burned down and the rocks almost white all the meat was put in foil and covered with dirt. The meat was cut up in to large uniform pieces, I believe the turkey was quartered. It was really moist and a fun experience. Something nice to know if you ever need to eat and no oven or power. In the villages of Fiji the chief or elder decide when it is done. I was glad that we had an oven for a back-up, but did not even need it. Marie
-- Marie (Mamafila@aol.com), January 07, 2002.
Just done one on New Year's Eve. We used a 3 year old show wether from a local 4-h kid (I love this arrangement, I sell them the kids, they feed them and if they don't make the show, they generally call me and I go get the goat, they usually give it back to me for free because they can't stand to butcher their 'pet'. Although, this child kept this one a little longer-2yrs!.)Anyway, here is Texas, we do the pit like you described, and I season the outside of the goat with TEXJOY Spicy steak seasoning (coated really well) then we use a large syringe to inject a liquid seasoning, generally Cajun of some kind, into the meat at various points. Slow cooked for a long time, this goat was delicious and very tender. Hope you enjoy!
-- Connie Rabun (firstname.lastname@example.org), January 08, 2002.