With Spring here, it’s time to talk about barbequing! Here’s a recipe from ABGA member Paula Parker.
"I begin with a 50-80 pound goat, depending on the number of people I have to feed. Butcher a day to 4 days before cooking. Always remember that cutting the glands out while processing makes for a nice mild flavored meat. Groin + in front of the shoulder where it goes into the neck."
Parker Family Marinade and Basting Sop
1 quart cooking oil
1 quart vinegar
1 pint mustard
2-3 ounces whiskey
Place ingredients in a squeeze bottle and shake well.
Bar-B-Que Goat
Marinate overnight or at least 2 hours before smoking. Wet meat down thoroughly with basting sop.
Season meat before putting on to smoke with plenty of Smoke fajita Seasoning Mix. (I use LOWE’S Store Brand.) I add plenty more pepper to it.
Smoke at 200-250 degrees F for 2 hours for a smaller goat and up to 4 hours for a larger goat.
Start with the bone side down. Halfway through smoke time, drizzle with basting sop on both sides and flip. Continue smoking.
Remove meat from pit and place in an 18-quart roaster oven with ¼ cup or less water to retain moisture.
Put into a preheated, 225 degree F oven. Cook for 4-6 hours, or until meats begins falling off the bone.
Allow meat to cool before deboning and cutting into chunks. Pour liquid over meat until juicy but not sloppy.
Serve as a tortilla roll-up or on a hamburger bun.
