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?
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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.
https://i.ibb.co/NFVxDK9/IMG-8116-3.jpg
https://i.ibb.co/594LJSQ/IMG-1748-2.jpg
It will only work and turn out nice if you invite a dozen or so forum members to taste test it .......!! :thumbsup:
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?
yeah argentine style or a modern style BBQ pin some bacon on with tooth picks and yummyQuote:
Originally Posted by bosh
Yes fat is the key.Quote:
Originally Posted by gonetropo
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.