Monday, January 13, 2014

And now for something completely different

That's the theme of the most recent throwdown at BBQ Brethren. I've got some goat meat I picked up on sale that has been in the freezer for a while so I decided it was different. I cast about for recipes and finally decided that Mole Goat would be good. Having recently learned that the mole paste in the refrigerator is actually Adobo paste. Duh! I'd use that to season the goat.

Weather is right balmy with Temperature at 39°F and a bit of wind reported at 15 mph. Sky is presumed to be a bit cloudy (but the sun is down) and no rain is predicted.

The goat was sliced into 3/4" slabs after freezing and sold that way. I think it might be a goat leg. I thawed and drained it. The Adobo paste is pretty stiff so I mixed several tablespoons with enough water to make a loose paste that I then marinated the goat in for about two hours. My plan is to do the goat in the 14 WSM until it is well done and then put it in the smallest Dutch oven with some more adobo sauce to braise until it falls apart. Here I'm thinking of the treatment of Pepper Stout Beef.

As noted, this is going on the 14 WSM. To do something different, I put about a quart of hot water in the bowl. For charcoal I used some left over lump and briquettes with some fresh Stubbs briquettes in the small chimney to light things off. I had some hickory that hadn't completely burned away in my last cook and added a couple pieces of oak to that. Temperature is measured using the Maverick ET-732 (cooker probe only) and the lid thermometer. After closing up the cooker, I left one bottom vent open. At my first temperature check, I opened a second vent since temperature seemed to be lagging.

timetemp comment
6:20 PM
Meat on! (cooker still coming up to temperature.)
6:40191°/150°Opened a second bottom vent.
7:35225°/185°Meat probes about 150°.
8:16236°/195°Meat probed at 150-165°. the surface no longer holds puddles of meat juices so I put the meat in the Dutch oven.
9:45262°/210°DO lid temps at 210° and meat over 200°. Not yet falling apart so I'll let it go a little longer.

Results: The goat was tasty - reminded me of lamb but stronger flavor. It was just a little on the dry side and not terribly tender but not tough either. It made tasty tacos.

What to do differently next time: Not sure. I might look for a different recipe to try.

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