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Deceased Goats

post #1 of 2
Thread Starter 
Now I think a fella named Mike Wegman posted this on a bbq list one time. Just passing it on. I am a packrat when it comes to saving recipes..and usually there is some reason I saved it cuz it most likely gonna be Muy Stalweener. Now this one sounds like a bunch of yankee goobledy gook to me since I been re-reading it aint quite sure why I saved it... but I know some is interested in goats right now. If it aint worth a flip dont blame me. Now if it good..I be pleased to take full credit of course:) I have to tell yall the story one time of when my Uncle Bruce woke up from his afternoon siesta to find 20 of his goats eating the roof off of his rag top Ford. He lived down on the Brazos in an abanonded School Bus a know?


Mike said this>


The goat was rubbed then refrigerated for 24 hours, sopped while cooking
and served with a choice of sauce, salsa or cilantro/jalapeno mayo on
fresh corn tortillas.

Recipes courtesy of the Goat King, Mark Wegman.

Mustard Rub-
1/2 cup lemon pepper
1/2 cup chili powder
2 TBS. granulated garlic
1 tsp. cayenne pepper

1 cup butter
5 large cloves of garlic -peeled and crushed
2 large bay leaves
(we also added 1/2 tsp. each :Rosemary, Basil, Savory, Oregano and we
doubled these)
3 large lemons quartered
1 large lime quartered
1 medium onion peeled and sliced
1 12oz can of beer
2 cups corn oil
1/2 cup Worcestershire sauce
2 TBS. chili powder
1/2 tsp. cayenne pepper

Rub meat completely with the mustard. Mix spices in a zip lock back and
shake until mixed. Place meat in bag
and coat with the rub. Refrigerate over night.

In a 2 quart saucepan melt butter, add onion and garlic. Sauté for 5
mins then add lemons, lime and beer.
When the foam subsides add remaining ingredients and simmer 20-25 mins.

I must tell you that if you are going to be eating the goat on tacos,
you must try this mayo sauce and this green
salsa. They will go with ANY taco I make in the future. I also am
including the "Goat Sauce" to serve with the
goat however I am not sure how many needed it as we seem to have a lot
left over.

Goat Sauce

1/2 cup vegetable oil
2 onions chopped
1 clove garlic mashed
1 32 oz bottle of ketchup
3 TBS. yellow mustard
2 cups black coffee
1 cup distilled vinegar
1 lemon cut in half
6 TBS. chili powder
3 good taps Worcestershire sauce
Salt and pepper to taste

Heat oil over medium-low in a large saucepan. Add onions and garlic and
sauté until tender but not brown.
Whisk together ketchup and mustard in a large bowl and add to
ingredients in saucepan. Add remaining
ingredients. Simmer over low heat for 1 hour. Refrigerate unused sauce
up to several weeks. (I think the
sauce is tasty and would go with any meat.)

Lone Star Cilantro-Jalapeno Mayonnaise Makes 2 1/4 cups

In a food processor or blender, combine
1 3/4 cups mayo
2 TBS. water
2 TBS. distilled white vinegar
1 rinsed and stemmed fresh jalapeno chili (we removed the seeds)
1 clove garlic peeled
1/2 cup lightly packed fresh cilantro
Salt and pepper to taste (we omitted)
Whirl until smooth

Cafe Azul Tomatillo- Avocado Salsa Makes 2 1/2 cups

1/3 lb. tomatillos husked, rinsed and quartered
1/4 lb fresh jalapenos chilies rinsed stemmed seeded and halved
2 cloves garlic peeled
1/2 cup lightly packed fresh cilantro
1 TBS. olive oil
1 firm-ripe avocado (about 1/2 lb.) peeled and diced
1/2 cup minced onion
1-2 TBS. lime juice

In a blender or food processor, whirl tomatillos, chilies, garlic and
cilantro until coarsely pureed. Pour into a

Stir in olive oil, avocado, and onion. Add lime juice and salt to
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post #2 of 2
Thread Starter 


Joe Wells said this and was answered by Jess>

Ok, going to need some suggestions and such here. I found out yesterday that I am going to have access to a lot of goat this spring. I was wondering if anyone has smoked goat before and how did they do it. Due to the size of my smokers I imagine I will have to do it in quarters but other than that I have no idea what to expect and if it is worth it. Any suggestions would be greatly appreciated.


Cabrito is very lean and can be dry if it is cooked too long. Basting with oil or a mop (not sauce) will help. It is very good if it is cooked right. It also makes good chili and sausage. Generally, cook it like venison. I have not smoked it


Here is a recipe:

2 kids about 8-10 lbs. each. Wash and cover with water containing 4 T. salt and 1/2 cup vinegar. Marinate for at least a couple of hours.
Prepare the grill for roasting - 350 degrees. Use oak, hickory or mesquite for smoke.
With a cleaver or hatchet, cleave the backbone to allow the cabrito to lay flat. Prepare a basting mop of:

1 Qt. water
2 T. salt
1 T. black pepper
1 T. Garlic powder
1 T. Onion powder
1 T. Cumin powder
1 T. tabasco sauce
Baste the carcasses thoroughly, place on the grill and close the lid. Baste every 20 minutes, or so, for 2 1/2 - 3 hours until done. Don't over cook. Internal temperature of 145 degrees is sufficient.
Remove from the grill, cool and carve. Serve with Guacamole, and a salsa made from:
3-4 fresh tomatoes, chopped
1 medium onion, chopped fine
1 clove garlic, crushed
1-2 jalapena peppers, seeded and chopped
3 T. fresh cilantro, chopped
3-4 T. tomato paste as required
for thickening
!Que bueno! I kid you not.

-- Bar None Barbecuehttp://barbqr.com A slightly biased, sometime tongue-in-cheek, butmostly serious look at barbecue, "barbecuers", cooking (and cooks).
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