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A mate who is a BBQ master asked me to get him a small goat to cook whole. I got the goat. Have no doubts about my mate's cooking abilities (last time he cooked for us, everyone preferred goat to venison!), but need to get the goat sorted. It's currently hanging in the chiller gutted, skin on. Questions are:
1) Should I leave the skin on while it's hanging?
2) How long to hang it for?
Cheers
im no expert but ive taken the skin off. Not sure how long for hanging usually seems around a week
Same as for lamb or mutton. 5 to 7 days should be fine. If its young leave the skin on to stop it drying out if fat skin off but not really necessary. Best not to cook it skin on though.
skin it, hang it for a week, cover it in unsweetened yoghurt and streaky bacon then slow roast it
and some nice veggiesQuote:
Originally Posted by gonetropo
you are evil !!!Quote:
Originally Posted by northdude
@MB any chance of getting a good bbq goat recipe/method off ya mate. Ive got a rear leg off a nice young goat waiting in the freezer. Keen to do it over charcoal.
thats what the streaky bacon is for, goat has less fat than lamb. the yoghurt/bacon takes care of all that. if the carcass is a bit strong (billy) then stuff the cavity with tarragon ( works wonders on horse meat too)Quote:
Originally Posted by 7mmwsm
Thats like me if I cook meat I want to taste meat. Same with salad if its got poxy salad dressing on it i dont eat it
I usually leave the skin on until a day before i cook but thats because i cant hang them whole. Just helps stop hair getting everywhere.
2 things i always do no matter how im cooking it. Brine it for 4-8 hours and remove this gland here. You separate two muscle groups on the leg, you can do it without deboning the whole leg by making a "flap" as i have in the photo.
Especially worth while removing the gland if you are going to roast or mince.
Attachment 154037
trust me. the yoghurt/bacon thing on goat works.Quote:
Originally Posted by 7mmwsm
i love meat, hell my diet depends on it. but sometimes you need to cook it differently and that does not include the evil vege
Our dinner guest.
https://i.ibb.co/VNFFrB1/IMG-1625-2.jpg
I'll try, he tells me every time, but it goes in one ear and out the other and normally we're a few beers down the line at that point.Quote:
Originally Posted by GWH
In the meantime, from a forum member:
https://www.youtube.com/watch?v=X9tq...el=PATHFilmsNZ
salad!!Quote:
Originally Posted by northdude
go wash you mouth out, its evil
My recipe for goat is as follows:
Shoot it.
Gut it. *
Skin it. *
Throw it in the gut hole. *
Go and enjoy a good steak.
I bloody HATE eating goat. Nothing can disguise that background smell/taste of Billy Goat Stench. Argh!
*optional
It's why you don't eat Billy's.Quote:
Originally Posted by planenutz
My favourite way is to make a rub or masala.
Rub oil.
Create spice mix as desired.
Mrs Rogers Meat rub or Burrito mixes are a good start.
Add chili / paprika etc as required.
Cover in diced onions ans garlic.
Wrap in tinfoil and roast. Perfection
Goat prep? much the same as sexy little lamb prep.....
Soft lighting, easy going music and some 'Aussie charm'
A hot tub and some Vaseline helps too.
That's greedy you're supposed to share them :D .......or was it shear them :yaeh am not durnk:Quote:
Originally Posted by 7mmwsm
Goats are so numerous that any billy can simply be tipped over and tipped down the bank.
Had a mate with angora goats on his farm. They cottoned onto the fact the deer were fed grain during the winter so managed to get over/through the fences to the grain. That was a death sentence. We tipped them all over and I took half back down to Trentham. Pretty much all yearlings/18 month old nannies. Fed quite a few people on them as a joint roasted. NONE twigged that it was goat. Most all said it was the best hogget they had tasted. :o
Lock em up with a chasity belt...how many ya got..[emoji2955][emoji6][emoji51]Quote:
Originally Posted by 7mmwsm
Sent from my iPhone using Tapatalk
Baaaaaaaaaaaa, beeeeeeeeeeeeQuote:
Originally Posted by 7mmwsm
Best get the Lanolin readyQuote:
Originally Posted by 7mmwsm
You left out dressing them with a petty coat or skirt. It was popular in the 80's to tether a petty coat wearing lamb on a mates lawn in full view from the road while he slept off a big night.Quote:
Originally Posted by 40mm
Jamaican Jerked Goat.
Arabian Whole Roast Goat.
Punjab Goat Curry.
These are just too good to not try just because you don’t like preservatives...
I’m always a great advocate for looking at ways to prepare different meat animals from countries where that specific species is the main food source. Seriously, the Arabian whole goat is bloody great.
But here’s the thing. One of the absolute best meat and veg meals I ever had was a goat and mutton hangi in the bush a couple of years ago, proper style. There’s a great Kiwi way to do goat and that’s it! An industrial strength railway tracks and rocks hangi, complete with ash and charcoal on the side. Loved it.
vasline as a lube is a big no no.
tried it once and came 3 times in the shower trying to wash it off :P
treat goat meat like lamb.....dont cook too long as will dry out as very lean...streaky bacon great idea.
agree 100% on adding extra flavour afterwards...if I serve up venison steak and someone asks for sauce...the steak is removed and replaced with slice of dog roll..... I stalked it,shot it,carried it out,cut it up,bagged it ,froze it and more than likely cooked it.....if you want to cover it in sauce FCUK OFF and eat elsewhere.....wee bit of masterfoods steak seasoning or garlic steak seasoning when cooking is plenty enough seasoning for this K1W1.
And tinfoil dont forget that wonderful on the fillings.Quote:
Originally Posted by Flyblown
We have our goat meat cubed in a casserole and thrown in the crockpot for 6-8 hrs slow cooking.
Be-ut-tiful. Hardly need to chew.....
First time we fed it too the kids they refused to eat it when told it was goat. Finally coaxed them to try it and both ended up having three helpings. Now whenever we have it I have to put some aside if I want any for lunch next day because there's never leftovers...
Goat is good, especially when Fijians cook it
Decided to keep the skin on in the chiller for 5 days. Skinned tonight and packaged up. Looks good.
https://i.ibb.co/kMKmfTD/Hunting-Goat4.jpg
Cabrito al asador!
https://i.ibb.co/FW3zdyQ/IMG-1748-2.jpg
Does the gland taint the meat? Good to learn.
I think it's good to take the gland out, but I've prepared lots of young goats and it's not been an issue. Tend to quietly remove it after the meat is cooked, so the family don't get a surprise.
I don't really know much about ageing meat, but when i get goat I cut off the dirty bits and refrigerate for a couple of days before freezing or prepping. Today I am cooking malaysian goat rendang from the leg meat, slow cook for a few hours for tenderness. I love the taste of stronger meats like goat, mutton or lamb in a rendang. Some people dont seem to like goat fat but I like it and render it for cooking as well.
Decent recipes here:
https://singaporeanmalaysianrecipes....endang-daging/
https://www.betterbutter.in/recipe/2...-style-mutton/
It can be a bit daunting with all of the ingredients so when I am lazy I just buy the 'Ayam' brand rendang paste.
The good old pan fried/grilled backstraps in a dry rub of cumin, paprika, oregano, cardamom, salt, pepper and sliced into a salad wrap is also good.
