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Thread: Whole Goat on grill/smoker

  1. #1
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    Whole Goat on grill/smoker

    Shot a few goats recently and am pretty keen to try cooking a whole, young goat on the Traeger this weekend. Has anyone tried it, or similar?

  2. #2
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    lots of streaky bacon or it will be dry
    Barry the hunter likes this.

  3. #3
    MB
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    Lots of regular basting.



    Bol Tackshin likes this.

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    It will only work and turn out nice if you invite a dozen or so forum members to taste test it .......!!

  5. #5
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    I've done older goat legs on the rotisserie, indirect heat with a water dish over the burner. Get up to temp fast to form a crust then low temp. I just used oil, salt & pepper.

    It was a great, tasted like low fat mutton
    Barry the hunter likes this.

  6. #6
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    Yeah I guess my worry is that it will just completely dry out. Shoulders and legs on their own you can wrap up in foil but that’s not as easy with a whole animal! She’s a pretty lean one too…that one looks great MB did it turn out as good as it looks?

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    Quote Originally Posted by bosh View Post
    Yeah I guess my worry is that it will just completely dry out. Shoulders and legs on their own you can wrap up in foil but that’s not as easy with a whole animal! She’s a pretty lean one too…that one looks great MB did it turn out as good as it looks?
    yeah argentine style or a modern style BBQ pin some bacon on with tooth picks and yummy
    No good names left likes this.

  8. #8
    Member MarkN's Avatar
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    Quote Originally Posted by gonetropo View Post
    lots of streaky bacon or it will be dry
    Yes fat is the key.

    And basting - lotsa basting, I used to use 2 bottles of red wine, one for the animal on the fire and one for the cook next to it.

 

 

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