Dinner thread?

**hotbarrels** · 18-02-2018, 02:03 PM

Just slid a couple of goat rear 1/3rds into the pizza oven at 200deg. First test run on 'big cuts' in the oven. Had to import a big arse roasting dish from the USA.
Had pizza's last night, and the oven was still at 150-170deg this morning with no door on it (haven't made one yet ....)

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Name: 2018-02-18 13.18.05.jpg
Views: 266
Size: 3.67 MB

**Sarvo** · 18-02-2018, 02:45 PM

Originally Posted by hotbarrels

Just slid a couple of goat rear 1/3rds into the pizza oven at 200deg. First test run on 'big cuts' in the oven. Had to import a big arse roasting dish from the USA.
Had pizza's last night, and the oven was still at 150-170deg this morning with no door on it (haven't made one yet ....)

Attachment 82975

Great to see diverse meats been tried/cooked
My tip - let us know how it goes your way - is to go at 300+ covered with a bit of hot water added in the tray for starters.
Goat especially is noted as a dry meat - slow and low might end up dry and tough ??

**veitnamcam** · 18-02-2018, 03:07 PM

Originally Posted by Sarvo

Great to see diverse meats been tried/cooked
My tip - let us know how it goes your way - is to go at 300+ covered with a bit of hot water added in the tray for starters.
Goat especially is noted as a dry meat - slow and low might end up dry and tough ??

Na she falls off the bone done right....treat it like lamb.

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**hotbarrels** · 18-02-2018, 03:10 PM

Originally Posted by Sarvo

Great to see diverse meats been tried/cooked
My tip - let us know how it goes your way - is to go at 300+ covered with a bit of hot water added in the tray for starters.
Goat especially is noted as a dry meat - slow and low might end up dry and tough ??

It was basted with fresh lemon juice and olive oil, and seasoned before it went in. Its been in an hour, and basted again a couple of times. Just pulled it out, put a cup of home made mead in a small stainless bowl inside the roasting dish and covered with foil. Will check it in another hour.

**Sarvo** · 18-02-2018, 03:11 PM

Originally Posted by veitnamcam

Na she falls off the bone done right....treat it like lamb.

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Yes - most certainly does fall of the bone "if done right"
Eaten it many times

**Sarvo** · 18-02-2018, 03:15 PM

Originally Posted by Sarvo

Yes - most certainly does fall of the bone "if done right"
Eaten it many times

HB is using a Pizza oven - I think the flash "home built one " am I correct ??
That is my point - need fast - otherwise it will dry the meat out - not like in a closed in oven

**Pengy** · 18-02-2018, 03:16 PM

Originally Posted by hotbarrels

It was basted with fresh lemon juice and olive oil, and seasoned before it went in. Its been in an hour, and basted again a couple of times. Just pulled it out, put a cup of home made mead in a small stainless bowl inside the roasting dish and covered with foil. Will check it in another hour.

Home made Mead got my attention

**Sarvo** · 18-02-2018, 03:19 PM

Originally Posted by hotbarrels

It was basted with fresh lemon juice and olive oil, and seasoned before it went in. Its been in an hour, and basted again a couple of times. Just pulled it out, put a cup of home made mead in a small stainless bowl inside the roasting dish and covered with foil. Will check it in another hour.

So the "Mead" is kept in a bowl and not poured in/over - am I correct
This will keep moisture under cover

Nice Back wheels - what age approx and were they Feral ??

**Sarvo** · 18-02-2018, 03:27 PM

We front onto a big Beech Forest that stretches way back when
Had some Goats coming down into lower country back in mid Spring - but they seem to have gone back up (prob due to heat)
"I is a reckon they be sweet meat"
So hoping they will appear again soon (to lazy to go sky-scrapping top of range) they need to come a tad closer !

See in Bin-in local Game Meat Co (can't think of name) had Goat meat for sale
Their Veni is superb and Hare - from Marlborough high Country - wild herb flavors etc

**hotbarrels** · 18-02-2018, 03:32 PM

Yes, home made pizza oven.
Yes, mead is in a bowl since I want to roast the vegies in the pan with the meat so want to keep the pan dry, but have a humid atmosphere for the meat until the vegies go in. The mead gives my veni stew the magic flavour so hopefully it will defuse in the covered roasting dish.
Goats were feral, and nice and young, just the way we like them.

I normally cube the meat and stew it but thought I would give the oven a crack.

Got the pizza's down pat now, using home made dough and fresh toppings. I deliberately make excess dough so no one goes hungry, and then cook what's left as peta pockets. Works a treat. Did 15 pizza's last night in 1/2 hour.