Pit Roasted Goat!

Pony · #21 10/24/12, 10:27 PM

Quote:

Originally Posted by luvzmybabz

I knew someday my "SOUL TABLE" would show up I will pay freight to my house!!!!! Really I want this table!!!!!!!!!!!!!!!

We can talk about the table. It has two pull-out side leafs, an enamel top with only a couple of small dings, wood body, steel legs, one drawer. Art deco motif.

Where in OK? We may not be too far away.

ozark_jewels · #22 10/24/12, 10:44 PM

Pony, I haven't been around home long enough to eat what you sent home with Rachel, so she froze it for me. I took it out and looked longingly at its frozen goodness today while I was home for five minutes. I can't wait to eat it tomorrow when this job is done!

Pony · #23 10/24/12, 11:04 PM

Oh, dear. I hope the potato salad and pasta salad will still be okay....

The goat meat should be mighty tasty still.

ozark_jewels · #24 10/24/12, 11:50 PM

Quote:

Originally Posted by Pony

Oh, dear. I hope the potato salad and pasta salad will still be okay....

The goat meat should be mighty tasty still.

I've had frozen potato and pasta salads before. While it DOES change the texture, the taste is still great. I could smell the roast goat even though it was frozen.....

Ford Zoo · #25 10/25/12, 07:57 AM

I'm hungry now! Someday we will try this so I just have a few questions:

Did you put the rocks over the coals and set the meat on the rocks? And when do you add the rocks-do you put them on the night before so they are nice and hot before adding the meat?

Did you check the meat at all during your cook time? Or do you go by so many hours for so many pounds of meat? And what kind of wood did you use?

Thanks!

Clovers_Clan · #26 10/25/12, 08:27 AM

Oh, that sounds so tasty!

Have you read up on bio char? I'd remove the rocks and fill it back in with dirt, maybe a little compost and plant something there. Come to think of it, I'm not making the most of my bio char, I need to start roasting goats, too!

Cannon_Farms · #27 10/25/12, 09:00 PM

anyone else kinda think it looks like a zombie goat? Is it really weird that even thinking it looks like a zombie I still want to eat it?

Pony · #28 10/25/12, 09:02 PM

Quote:

Originally Posted by Ford Zoo

I'm hungry now! Someday we will try this so I just have a few questions:

Did you put the rocks over the coals and set the meat on the rocks? And when do you add the rocks-do you put them on the night before so they are nice and hot before adding the meat?

Did you check the meat at all during your cook time? Or do you go by so many hours for so many pounds of meat? And what kind of wood did you use?

Thanks!

We put the rocks in the bottom of the pit after Nick was done digging. Then, we loaded that hole with kindling, then sticks, then logs - all the way up to and a bit above the top. Took many hours to get a deep bed of hot coals going.

Just before we put the meat in the pit, we put a piece of welded wire on top of the coals. Then we tossed in three Weber grill grates in there (we have a lot of those) and lowered the prepared carcass.

You don't have to turn it. The wet muslin and foil keep the meat from becoming singed. There was not one burnt spot on the entire roast.

We cooked goat at around 20 minutes per pound. It would be more, I think, for piggie and similarly thick animals.

It was perfect timing for the goat.

Oh, YUM!

Pony · #29 10/25/12, 09:05 PM

Quote:

Originally Posted by Clovers_Clan

Oh, that sounds so tasty!

Have you read up on bio char? I'd remove the rocks and fill it back in with dirt, maybe a little compost and plant something there. Come to think of it, I'm not making the most of my bio char, I need to start roasting goats, too!

I have read a little on biochar, but don't know that ashes three feet down will make a difference - especially considering that the dirt we took out was mostly red clay and rock. LOL!

Oh, Ford Zoo: Forgot to answer your question about type of wood. We used oak, because that is the predominant tree in our area. We have scads of them. In fact, Nick took down a HUGE dead fall that didn't fall right before we got the fire going.

It does take quite a bit of wood, though I think we could have made the pit a little narrower...

Or not.

Awnry Abe · #30 10/25/12, 10:36 PM

Ok. I'm slow on the uptake. Real slow. I didn't put 2 plus 2 together that these were pics from the Ozarks goat people thing.

I've got to try that. I am just the muslin shy of doing it without a trip into town...

Ford Zoo · #31 10/26/12, 09:19 AM

Definatley trying this next year! Thanks for the directions!! Now if I can just get deer hunting DH to cull a goat for us...(he loves eating 'em, just won't dispatch 'em himself, and I don't know that I could either, yet)

Pony · #32 10/26/12, 10:39 AM

Quote:

Originally Posted by CrownRanch

Ok. I'm slow on the uptake. Real slow. I didn't put 2 plus 2 together that these were pics from the Ozarks goat people thing.

I've got to try that. I am just the muslin shy of doing it without a trip into town...

The online directions I found said to use burlap, but I hate the smell of burlap, so I picked up cheap muslin at the store.

10 yards was too much. Half of that did the job. No matter, I can always use muslin for many projects here.