- -- Recipe via Meal-Master (tm) v8.02
Title: CURRIED GOAT (SMOKED)
Categories: Main dish, Game
Yield: 14 servings
1 Goat; around
4 md Onions; chunked
3/4 c Curry powder
1 Whole *bulb* garlic; peeled
1 tb Salt
1 To 2 fresh Habaneros -OR-
1 Scotch Bonnet chiles; minced
4 To 5 fresh Jalapenos; minced
1 c Oil; pref. canola or corn
--CURRY MOP (OPTIONAL--
2 c Chicken or beef stock or -beer
2 c Cider vinegar
1 1/2 c Oil (corn or canola)
1 c Water
2 tb Curry powder
Your Favorite Barbecue sauce
NOTE: Be CAREFUL when handling Habaneros or Scotch Bonnets!
The night before you plan to barbecue, prepare the paste in a food
processor. First process the onions, curry, garlic, salt and habaneros
until finely chopped. Then add the oil, processing until the mixture forms
a thick paste. This can be done in two batches if needed.
Wearing rubber gloves, rub the paste over the goat, covering the meat
evenly. Place the goat in a plastic bag and refrigerate overnight.
Before you begin to barbecue, remove the goat from the refrigerator and let it sit, covered, at room temperature for 45 minutes.
Prepare the smoker for barbecuing, bringing the temperature to 200 to
220 degrees F.
If you plan to baste the meat...mix together the mop ingredients in a
saucepan and warm the liquid over low heat.
Transfer the goat to the smoker. Cook for about 1-1/4 hours per pound of
weight for each quarter. The forequarters will be done earlier than the
hindquarters, which may take 10 hours or longer, depending on size. In a
wood-burning pit, turn the meat and drizzle the mop over it every 30
minutes. In other styles of smokers, baste as appropriate and turn the meat
at the same time.
When the meat is done, remove it from the smoker, and allow it to sit
for 15 minutes before serving. Slice or shred the meat and serve with...
your favorite barbecue sauce
Smoke and Spice
by Cheryl Alters Jamison and Bill Jamison Harvard
1994 ISBN 1-55832-061-X Typos by Jeff Pruett Submitted
1995 033213 GMT --