Recmomedations for Goat Roast

Rockytopsis · #1 09/07/08, 08:08 AM

We have several wethers and next spring going to get friends together for a goat roast. DH and I are starting to make plans. We have access to a very nice smoker that would hold a whole hog. The man that owns the portable smoker said the only rent he would require was a invite to the roast.

So I am in process of gathering ideas for cooking a whole goat in the smoker as I have never done it before and DH was saying this am about having vinegar to baste the goat with. I had a problem with that.

I cook goat for us all the time and NEVER use vinegar for basting. The only time I have ever used vinegar is maybe a tbs in sauce along with honey for a coating then use what ever juices that cooks out for basting.

So I need to here from you folks who have done this and tell me how you do is so I can start saving ideas.

Goat Servant · #2 09/07/08, 08:15 PM

Well Ive had smoked goat only they quartered it & roasted underground with agave & some tequila plant.
We've never done that way but I agree vinegar doesnt sound good, unless it was balsmatic and just a little. Maybe some cheap whiskey?
They probably used the vinegar to break down the tissue, which any liquor would do. And cola will do the same. When Ive put leg roast in the oven my favorite is BBQ sauce, cola and a few splashes of whiskey.
Let us know what you come up with Rockytopsis!!

Nancy D

mylala · #3 09/07/08, 08:50 PM

My wife takes a 16 oz water or pop bottle fills it half water and half vinegar, then adds Lowry seasoning salt to it. She punches slits in the top of the lid, and shakes it over pork ribs or chops while grilling. She sprinkles it on whenever she turns them. She says it keeps it moist as it grills. She makes the best ribs I've had, and others say the same. It does not taste vinegary at all. Try it on some pork chops first on the grill before the goat roast. Don't know if this matters but it is on charcoal grill that we use.

Sorry, I asked my wife and it is more like about 1/4 vinegar to 3/4 water, and she puts in it about 1 tsp Lowry's seasoning salt. She sprinkles the pork chops with the seasoning salt and garlic powder and put in refrig. for a few hours before grilling.

picklespickles · #4 09/07/08, 10:19 PM

this sounds really good. i will be eating my first goat in a while. i love smoked anything. people here cook them in the ground. if you havne't used a lot of vinegar before........why not just keep doing it the same way.

i grew up with people soaking meat for fajitas in coke over night.

when i have done my chickens, i do put a little balsamic on them with spices before i freeze it.

Rockytopsis · #5 09/08/08, 06:46 AM

I am gratefull for all hints and tips, I have never smoked anything (lots of grilling and roasting though) and any thing I can learn from others will be most helpfull.