Thread: Whole Goat on grill/smoker

Shot a few goats recently and am pretty keen to try cooking a whole, young goat on the Traeger this weekend. Has anyone tried it, or similar?

lots of streaky bacon or it will be dry

Lots of regular basting.

It will only work and turn out nice if you invite a dozen or so forum members to taste test it .......!!

I've done older goat legs on the rotisserie, indirect heat with a water dish over the burner. Get up to temp fast to form a crust then low temp. I just used oil, salt & pepper.

It was a great, tasted like low fat mutton

Yeah I guess my worry is that it will just completely dry out. Shoulders and legs on their own you can wrap up in foil but that’s not as easy with a whole animal! She’s a pretty lean one too…that one looks great MB did it turn out as good as it looks?

Originally Posted by bosh

Yeah I guess my worry is that it will just completely dry out. Shoulders and legs on their own you can wrap up in foil but that’s not as easy with a whole animal! She’s a pretty lean one too…that one looks great MB did it turn out as good as it looks?

yeah argentine style or a modern style BBQ pin some bacon on with tooth picks and yummy

Originally Posted by gonetropo

lots of streaky bacon or it will be dry

Yes fat is the key.

And basting - lotsa basting, I used to use 2 bottles of red wine, one for the animal on the fire and one for the cook next to it.