Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.02

  2. Title: CURRIED GOAT (SMOKED)

  3. Categories: Main dish, Game

  4. Yield: 14 servings

  5. 1 Goat; around

  6. 25 pounds,

  7. -quartered

  8. --CURRY PASTE--

  9. 4 md Onions; chunked

  10. 3/4 c Curry powder

  11. 1 Whole *bulb* garlic; peeled

  12. 1 tb Salt

  13. 1 To 2 fresh Habaneros -OR-

  14. 1 Scotch Bonnet chiles; minced

  15. -OR-

  16. 4 To 5 fresh Jalapenos; minced

  17. 1 c Oil; pref. canola or corn

  18. --CURRY MOP (OPTIONAL--

  19. 2 c Chicken or beef stock or -beer

  20. 2 c Cider vinegar

  21. 1 1/2 c Oil (corn or canola)

  22. 1 c Water

  23. 2 tb Curry powder

  24. Your Favorite Barbecue sauce

  25. NOTE: Be CAREFUL when handling Habaneros or Scotch Bonnets!

  26. The night before you plan to barbecue, prepare the paste in a food

  27. processor. First process the onions, curry, garlic, salt and habaneros

  28. until finely chopped. Then add the oil, processing until the mixture forms

  29. a thick paste. This can be done in two batches if needed.

  30. Wearing rubber gloves, rub the paste over the goat, covering the meat

  31. evenly. Place the goat in a plastic bag and refrigerate overnight.

  32. Before you begin to barbecue, remove the goat from the refrigerator and let it sit, covered, at room temperature for 45 minutes.

  33. Prepare the smoker for barbecuing, bringing the temperature to 200 to

  34. 220 degrees F.

  35. If you plan to baste the meat...mix together the mop ingredients in a

  36. saucepan and warm the liquid over low heat.

  37. Transfer the goat to the smoker. Cook for about 1-1/4 hours per pound of

  38. weight for each quarter. The forequarters will be done earlier than the

  39. hindquarters, which may take 10 hours or longer, depending on size. In a

  40. wood-burning pit, turn the meat and drizzle the mop over it every 30

  41. minutes. In other styles of smokers, baste as appropriate and turn the meat

  42. at the same time.

  43. When the meat is done, remove it from the smoker, and allow it to sit

  44. for 15 minutes before serving. Slice or shred the meat and serve with...

  45. your favorite barbecue sauce

  46. .

  47. From

  48. Smoke and Spice

  49. by Cheryl Alters Jamison and Bill Jamison Harvard

  50. 1994 ISBN 1-55832-061-X Typos by Jeff Pruett Submitted

  51. 27 JUN

  52. 1995 033213 GMT --

Comments

882,796
Send feedback