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Thread: Goat preparation?

  1. #1
    MB
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    Goat preparation?

    A mate who is a BBQ master asked me to get him a small goat to cook whole. I got the goat. Have no doubts about my mate's cooking abilities (last time he cooked for us, everyone preferred goat to venison!), but need to get the goat sorted. It's currently hanging in the chiller gutted, skin on. Questions are:

    1) Should I leave the skin on while it's hanging?

    2) How long to hang it for?


    Cheers
    Nugget connaisseur likes this.

  2. #2
    Member northdude's Avatar
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    im no expert but ive taken the skin off. Not sure how long for hanging usually seems around a week
    22 hornets and most things 6.5

  3. #3
    Member Marty Henry's Avatar
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    Same as for lamb or mutton. 5 to 7 days should be fine. If its young leave the skin on to stop it drying out if fat skin off but not really necessary. Best not to cook it skin on though.

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    skin it, hang it for a week, cover it in unsweetened yoghurt and streaky bacon then slow roast it
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  5. #5
    Member northdude's Avatar
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    Quote Originally Posted by gonetropo View Post
    skin it, hang it for a week, cover it in unsweetened yoghurt and streaky bacon then slow roast it
    and some nice veggies
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    22 hornets and most things 6.5

  6. #6
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    Quote Originally Posted by northdude View Post
    and some nice veggies
    you are evil !!!
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  7. #7
    GWH
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    @MB any chance of getting a good bbq goat recipe/method off ya mate. Ive got a rear leg off a nice young goat waiting in the freezer. Keen to do it over charcoal.

  8. #8
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    I'd leave the skin on until close to cook up day. Prevents hard skin forming on meat.
    Moa Hunter likes this.
    Overkill is still dead.

  9. #9
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    Quote Originally Posted by 7mmwsm View Post
    I'd leave the skin on until close to cook up day. Prevents hard skin forming on meat.
    thats what the streaky bacon is for, goat has less fat than lamb. the yoghurt/bacon takes care of all that. if the carcass is a bit strong (billy) then stuff the cavity with tarragon ( works wonders on horse meat too)

  10. #10
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    It's got me beat why people taint meat with all sorts of concoctions when they cook it. If they are cooking just for themselves fine. But why not just cook the meat untainted and provide concoctions for others to add later if that's what they want.
    I've lost count of how many times I've been ask what I thought of the meat we just ate. I'm not shy about telling them that if it wasn't covered in additives I might be able to give an honest opinion of the meat.
    Overkill is still dead.

  11. #11
    Member northdude's Avatar
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    Thats like me if I cook meat I want to taste meat. Same with salad if its got poxy salad dressing on it i dont eat it

  12. #12
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    I usually leave the skin on until a day before i cook but thats because i cant hang them whole. Just helps stop hair getting everywhere.

    2 things i always do no matter how im cooking it. Brine it for 4-8 hours and remove this gland here. You separate two muscle groups on the leg, you can do it without deboning the whole leg by making a "flap" as i have in the photo.
    Especially worth while removing the gland if you are going to roast or mince.


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  13. #13
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    Quote Originally Posted by 7mmwsm View Post
    It's got me beat why people taint meat with all sorts of concoctions when they cook it. If they are cooking just for themselves fine. But why not just cook the meat untainted and provide concoctions for others to add later if that's what they want.
    I've lost count of how many times I've been ask what I thought of the meat we just ate. I'm not shy about telling them that if it wasn't covered in additives I might be able to give an honest opinion of the meat.
    trust me. the yoghurt/bacon thing on goat works.
    i love meat, hell my diet depends on it. but sometimes you need to cook it differently and that does not include the evil vege

  14. #14
    MB
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    Our dinner guest.

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  15. #15
    MB
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    Quote Originally Posted by GWH View Post
    @<u><a href="https://www.nzhuntingandshooting.co.nz/member.php?u=5816" target="_blank">MB</a></u> any chance of getting a good bbq goat recipe/method off ya mate. Ive got a rear leg off a nice young goat waiting in the freezer. Keen to do it over charcoal.
    I'll try, he tells me every time, but it goes in one ear and out the other and normally we're a few beers down the line at that point.

    In the meantime, from a forum member:

    Louie likes this.

 

 

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