Wood smoking goat

Going for a goat hunt soon so after ideas.

Anyone tried hot smoking a goat leg before? A work mate usually sprays apple juice onto his pork legs with great effect.

So I thought I'd try something similar. But with some sort of spicy hot rub.

Cheers.

Jamaican rub maybe

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Originally Posted by NRT

Jamaican rub maybe

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Good idea. My flat mate grows scotch bonnet etc

Yup... smoke the goat with your rifle, make sure its not laying anywhere near a watercourse, then walk away.

Stinky blody things. Yuck.


:)

The worlds largest population of goat consumers disguise the flavour of the meat by nukeing it in curry. You probably can't go too far wrong with a good Vindaloo cooked over a smoky fire. I would think Manuka is too strong for goat meat so maybe maple would work well?

Attachment 110253

Here's a weed smoking goat.

Help much?

Attachment 110254

couple years ago we had a summer worker that would cook a goat over embers. rubbed a lot of salt on it. had a fire going to one side and would put the embers under the goat so he could control the heat. the goat younger nanny was split down the middle then tie to a stake that was on about a 45 degree into the ground, every now and then they would rotate the goat by hand.

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Originally Posted by planenutz

Yup... smoke the goat with your rifle, make sure its not laying anywhere near a watercourse, then walk away.

Stinky blody things. Yuck.


:)

The worlds largest population of goat consumers disguise the flavour of the meat by nukeing it in curry. You probably can't go too far wrong with a good Vindaloo cooked over a smoky fire. I would think Manuka is too strong for goat meat so maybe maple would work well?

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Maybe mesquite or something like apple wood? I know what you mean about stinky Billy goats. Damn my day pack still smells of piss

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Originally Posted by bigbear

couple years ago we had a summer worker that would cook a goat over embers. rubbed a lot of salt on it. had a fire going to one side and would put the embers under the goat so he could control the heat. the goat younger nanny was split down the middle then tie to a stake that was on about a 45 degree into the ground, every now and then they would rotate the goat by hand.

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Don't know if I'll go that intricate just for a goat haha.

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Originally Posted by Russian 22.

Maybe mesquite or something like apple wood? I know what you mean about stinky Billy goats. Damn my day pack still smells of piss



Don't know if I'll go that intricate just for a goat haha.

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Don’t chuck the pizzle in your pack, just the meat....


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If you want a wood smoke flavour, throw it in the cold smoker for a few hours to flavour it, then put it in an oven bag with a cup of mead and some herbs and spices to your liking and put it in the slow cooker on low hear for 8-10 hours. It will fall of the bone and be as tastie as.

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Originally Posted by hotbarrels

If you want a wood smoke flavour, throw it in the cold smoker for a few hours to flavour it, then put it in an oven bag with a cup of mead and some herbs and spices to your liking and put it in the slow cooker on low hear for 8-10 hours. It will fall of the bone and be as tastie as.

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Cheers. I don't really have a cold smoker just an old weber. Might just have to hot smoke for 15 minutes and then off to the slow cooker.

Cheers for the recipe

Young goats are the way to go.
Yummy cheap meal.
Goat curry.


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yep condition is the deciding factor
a young female thats in good knick is great
a young male that is on good feed is pretty good too

Iv cooked it on the fire when camping and as long as you are careful with not letting it burn it comes out good
you cant do anything to a pissy smelling old goat worth carrying it out for
I hate the goaty smell, cant even eat goat cheese tastes like the billygoat smells

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Originally Posted by Bill999

yep condition is the deciding factor
a young female thats in good knick is great
a young male that is on good feed is pretty good too

Iv cooked it on the fire when camping and as long as you are careful with not letting it burn it comes out good
you cant do anything to a pissy smelling old goat worth carrying it out for
I hate the goaty smell, cant even eat goat cheese tastes like the billygoat smells

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Feta and goat cheese are not the best, I agree, but Cannot eat? Blue cheese is the one I cannot eat. Smells like Vomit on toejam,. Chef at work put it into Mac n Cheese. Smelt like vomit, looked like vomit, tasted like vomit....I was half prepared to say, if it walks like a duck, quacks like a duck then it is probably a .......in this case, bowl of warm vomit for lunch.....

And you are completely right, A young kid, male goat or semi mature nanny will cook up very well. We just do it like Lamb. Tender and falls off the bone. The billys are favoured by our local inidan neighbours as the curry matches the strong "Goaty" flavour of the Billy's.

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Originally Posted by timattalon

Feta and goat cheese are not the best, I agree, but Cannot eat? Blue cheese is the one I cannot eat. Smells like Vomit on toejam,. Chef at work put it into Mac n Cheese. Smelt like vomit, looked like vomit, tasted like vomit....I was half prepared to say, if it walks like a duck, quacks like a duck then it is probably a .......in this case, bowl of warm vomit for lunch.....

And you are completely right, A young kid, male goat or semi mature nanny will cook up very well. We just do it like Lamb. Tender and falls off the bone. The billys are favoured by our local inidan neighbours as the curry matches the strong "Goaty" flavour of the Billy's.

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a creamy blue is divine, other stronger aren't palatable.

Its all horses for courses I will without hesitation spit out goat feta like your first teenage girlfriend

Feta - ugh people eat that?
Blue - love a good English Stilton Blue. Don't smell it. Eat it.

Nothing wrong with goat just pick the right animal and treat it like lamb.

Used to eat a lot of it until moving to CNI, haven't yt found many on public land down here.

You name it we tried it as far as recipes and to be honest I think alot of it is used for curry because that tends to be the "go-to" for them.

Think a more mellow smoke would be better rather than hammering it long term though.

Ill be fair @timattalon not all blue cheeses are created equal.
I remember the ones from the supermarket cheese platters. Exactly like you describe.
Went to one of the Hunter valley wineries one day and tried theirs. Way better. I can actually eat it.
Missus found a blue Brie other day. That's not too bad either.
My fussy mate even liked it and hoovered a heap up

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Originally Posted by Max Headroom

Attachment 110253

Here's a weed smoking goat.

Help much?

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shit max-sure theres somethin you dont want us to know -check out the lips on the goat and the avatar.:wtfsmilie::(

Easy man, If you want to roast a rear leg, Shoot a nice young animal then treat it like a Lamb leg. Get it going over indirect heat on the weber at around 160 and just roast it till its done to medium. Basting never hurts but you don't have to do it.

If you want mega smoke flavours ,go low and slow roast the shoulders & Shanks. Get a dry rub going with whatever tastes good then baste every hour with something moist that compliments your rub. For lamb I baste with dripping using a tied rosemary stalk brush. For pork I like sweeter flavors so use a a spray with 2/3 apple juice 1/3 cider vinager.

Aim to cook at 110 for about 6 hours with the second half of that time in a baking paper or tinfoil wrap. Pull when its fork tender. Can eat like pulled pork or slice and serve

If you are happy to process them for dog tucker untill you find one that smells good when your cutting it up and keep that one nice and clean
you will be on to a winner

jamie oliver was advertising wood fired pizza ovens a while back
he made some damn good looking roasts in in

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Originally Posted by Preacher

Nothing wrong with goat just pick the right animal and treat it like lamb.

Used to eat a lot of it until moving to CNI, haven't yt found many on public land down here.

You name it we tried it as far as recipes and to be honest I think alot of it is used for curry because that tends to be the "go-to" for them.

Think a more mellow smoke would be better rather than hammering it long term though.

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Te kuiti isn't far from turangi. Plenty of goats around there.

I was going to try and use a softer wood than manuka.

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Originally Posted by Nick-D

Easy man, If you want to roast a rear leg, Shoot a nice young animal then treat it like a Lamb leg. Get it going over indirect heat on the weber at around 160 and just roast it till its done to medium. Basting never hurts but you don't have to do it.

If you want mega smoke flavours ,go low and slow roast the shoulders & Shanks. Get a dry rub going with whatever tastes good then baste every hour with something moist that compliments your rub. For lamb I baste with dripping using a tied rosemary stalk brush. For pork I like sweeter flavors so use a a spray with 2/3 apple juice 1/3 cider vinager.

Aim to cook at 110 for about 6 hours with the second half of that time in a baking paper or tinfoil wrap. Pull when its fork tender. Can eat like pulled pork or slice and serve

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Maybe some beer to baste it with. Usually have plenty of goat to experiment with.

Cheers for the cooking time too. Sometimes it can be hard to get it right.

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Originally Posted by Bill999

If you are happy to process them for dog tucker untill you find one that smells good when your cutting it up and keep that one nice and clean
you will be on to a winner

jamie oliver was advertising wood fired pizza ovens a while back
he made some damn good looking roasts in in

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I've seen those. They're awesome. So versatile.

Te Kuiti you say? Public land?

Sliced up some duck breasts tonight for snitzel all in freezer now.[ATTACH]110679[

Quote:

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Originally Posted by Nick-D

Easy man, If you want to roast a rear leg, Shoot a nice young animal then treat it like a Lamb leg. Get it going over indirect heat on the weber at around 160 and just roast it till its done to medium. Basting never hurts but you don't have to do it.

If you want mega smoke flavours ,go low and slow roast the shoulders & Shanks. Get a dry rub going with whatever tastes good then baste every hour with something moist that compliments your rub. For lamb I baste with dripping using a tied rosemary stalk brush. For pork I like sweeter flavors so use a a spray with 2/3 apple juice 1/3 cider vinager.

Aim to cook at 110 for about 6 hours with the second half of that time in a baking paper or tinfoil wrap. Pull when its fork tender. Can eat like pulled pork or slice and serve

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@Nick-D Last time I tried that we could not carve it. It was so dam tender the sharp knife just pushed it off the bone into a pile. I just cooked a Venison casserole as a treat and I am starting to wish I had cooked a goat up......Dam you all........:thumbsup:

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Originally Posted by Russian 22.

Te kuiti isn't far from turangi. Plenty of goats around there.

I was going to try and use a softer wood than manuka.



Maybe some beer to baste it with. Usually have plenty of goat to experiment with.

Cheers for the cooking time too. Sometimes it can be hard to get it right.



I've seen those. They're awesome. So versatile.

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When smoking man rule of thumb is cook till its done. A good thermometer takes the guess work away. Red meat like goat can handle a good robust smoke so don't be afraid to use a stronger wood

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Originally Posted by timattalon

@Nick-D Last time I tried that we could not carve it. It was so dam tender the sharp knife just pushed it off the bone into a pile. I just cooked a Venison casserole as a treat and I am starting to wish I had cooked a goat up......Dam you all........:thumbsup:

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Yeah man I miss goat. Need to find a new property

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Originally Posted by Preacher

Te Kuiti you say? Public land?

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A kind doc lady told me of a few places. There is a few threads about leitch's clearing. It is well known but always seems to be goats around. I've not been there personally but we can go I if you like.

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Originally Posted by mrs dundee

Sliced up some duck breasts tonight for snitzel all in freezer now.[ATTACH]110679[

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Now I wish I had a duck pond.

Quote:

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Originally Posted by Nick-D

When smoking man rule of thumb is cook till its done. A good thermometer takes the guess work away. Red meat like goat can handle a good robust smoke so don't be afraid to use a stronger wood

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I have a digital meat thermometer so should be well equipped.

Do you ever find it goes bitter? I was told that chicken is susceptible to talon gin the smoke flavour quote easily and getting a bit bitter.

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Originally Posted by Russian 22.

A kind doc lady told me of a few places. There is a few threads about leitch's clearing. It is well known but always seems to be goats around. I've not been there personally but we can go I if you like.



Now I wish I had a duck pond.




I have a digital meat thermometer so should be well equipped.

Do you ever find it goes bitter? I was told that chicken is susceptible to talon gin the smoke flavour quote easily and getting a bit bitter.

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Ime bitter is usually a symptom of too much smoke rather than a robust flavoured smoke. That being said to robust a smoke on a delicate flavoured meat and the smoke flavour overpowers it.

Goats pretty robust though so will take most things. Just use what you have on hand as long as it is considered a good smoking wood. Given the choice go something with a little sweetness, hickory or apple are both yum with lamb or goat

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Iv definitly over smoked things before
a beef brisket and rolled roast

it wasnt bitter just waaaaaay too smokey I could only eat a small portion of it before discarding the rest to the dog, who buried it
I think a more wood coal cook is a better way next time and let the smoke happen naturally
like a lamb (goat) on the spit type set up

Today's effort sans a stinky Billy.

Not making that mistake again!

Got conned into taking a big old Billy goat's legs out in my Pikau and it stunk of piss for weeks.

This time they'll be aged for 3 days and into the freezer. https://uploads.tapatalk-cdn.com/201...832cc6c338.jpg

Today's effort. Soaked in a soy sauce, brown sugar, oil and water mix. For two days.

Manuka wood chips

Cooked for around an hour.

Tastes pretty good. Flat mates like it. Pretty tender and moist.https://uploads.tapatalk-cdn.com/201...eb84f5b727.jpghttps://uploads.tapatalk-cdn.com/201...ddc24c464e.jpghttps://uploads.tapatalk-cdn.com/201...f3d904a7b0.jpg

Went to a garage project and cazador coloab event on Sunday at the bros workshop. Darsh did a whole goat on the spit stuffed with rice. So good

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Originally Posted by Bill999

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I hate the goaty smell, cant even eat goat cheese tastes like the billygoat smells

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For the technically-minded, the distinctive smell of billy come from caproic acid.
I too --HATE-- the aroma, won't touch goat's cheese for that reason.