Brewers fan wants to BBQ Goat today (The curse of the Cubs LIVES!!!)


 
T

Tom Raveret

TVWBB Pro
Well the Cubs crashed and burned and in reality the Brew Crew probably isn't far behind. (but at least we didn't get swept in three like the CUBS!!) The curse of the goat lives and I want to BBQ some goat today While the Brewers are still playing.

A local mexican market has goat meat . It is sold in 2 in cubes looks like its sawed frozen.

Any ideas on how to do this on the WSM ???

I dont have time for a marinade so I thought I'd just use my rib rub and see how it went but I'm open to ideas??

Any thoughts??


Thanks
 
Well, I'd still marinate (buttermilk-based for a couple hours) but if you'd rather not it is not absolutely esstential. What I would consider, though, is turning it into a braise-to-finish cook. Rub, smoke for a little while, then either foil with plenty of aromatics (sliced onions and some garlic and/or chilies, reconstituted or fresh), possibly some fresh or dried fruit, and a little liquid blend (stock, coconut milk, various juices) to finish.

Unless you're doing rib chops on the grill, goat, imo, does best (if not whole) braised at he end.
 
Thanks Kevin,

Just buttermilk or what would you add to it??

I'm on my way out to the market to see if they have the goat today (its not an always thing).

What would you season the goat with??

off to the market!!!
 
I'd make a garam masala (about equal parts cumin, coriander and black pepper, with cardamom and fenugreek plus a little cinnamon, clove and nutmeg). Whadyya got?
 
I am blesed with being able to stop at the Milwaukee Public Market which has the spice house inside (and open on Sundays) so I can get anything.

I got distracted and didnt get out to the market so this may be getting shelved for today but i still want to make goat.

Every recipie I've found calls for a marinade many in vinegar or lemon. Sounds like its trying to break down the meat a little as it must be tough??

But given that I could get anything i'd love a recipie.

You'd use the graham masala as a rub?? then smoke?

Is this a meat thats accentuated by using the wsm or are there better ways to prepare it?

I love my WSM's but its not always the BEST way to prepare everything. (though it can make many things much much better than any other way)
 
Vinegar and lemon, both being acidic, will work on meat fibers--but so will buttermilk and it works much better. It does not overdo it.

I usually use 3.5 T kosher (DC) to 1 qt buttermilk. I will often include the zest of 1 lemon, 3-5 cloves of garlic and 1 small peeled onion. Copius black pepper. (If doing thin cuts I might cut the salt to 3 T.)

I marinate thicker cuts 12-24 hours, usually 24.

I blot dry after removing from the marinade and then go from there, depending on what I'm doing with it.

Yes, garam masala as a rub. Or another blend.

I'll write more in a bit. Brisket needs to go on...!
 
it isn't happening today so at your leisure.


Is this a cook that is made better by using the WSM and smoking for a while or would it be better as just a braise?

Choice of wood with goat if smoking is a benefit?

Are there different Garam Masala curry mixtures? ? The one at the spice house is made from the following:
Moroccan coriander, cardamom from Tamil Nadu, India, Tellicherry pepper, cinnamon, kalonji, caraway, Zanzibar cloves, China #1 ginger and nutmeg.

Is there a favorite cut of Goat, shoulder?? boneless meat rather than bone in (I'm not sure that I'm going to have choices but I am going to look for some different choices)?

lots of questions uncharterd waters for me but hey its all in good fun!!! (and hopefully tasty too)
 
Whoops.

Spaced this. Do you still have goat to cook?

To answer your question, yes, there are different garam masalas. That one looks good though. Definitely workable for goat.
 
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