Best 3 Goat In Chile Marinade Pit Barbecue Style Recipes
Goat meat, known for its distinct flavor and health benefits, is a popular choice for cooking various dishes, including barbecue. Cooking goat in a chile marinade pit barbecue style adds a unique blend of flavors and aromas to the meat, resulting in a tender and flavorful meal. This article will guide you through the process of selecting the best goat meat, preparing the chile marinade, creating a pit barbecue, and cooking the goat to perfection. You will learn the techniques and secrets to making a mouthwatering goat dish that will impress your friends and family.
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BBQ GOAT OR LAMB: BARBACOA DE CORDERO
Steps:
- Toast chiles, cover with boiling water in a deep bowl, and set aside for 20 minutes. Grind cumin, cloves, allspice, and oregano in coffee grinder. Drain soaked chiles, puree in blender the chiles, ground spices, thyme, garlic, onion, vinegar, and 1/2 cup of water. Process until smooth Push mixture through a sieve, season goat with salt and pepper. Rub paste all over the meat. Arrange in a bowl and allow to marinate for 4 hours, refrigerated.
- Preheat the oven to 325 degrees F.
- In a deep roaster pan scatter half of the avocado leaves on the bottom, place meat on top of the avocado leaves and scatter the remaining leaves over the meat. Cover the pan tightly with aluminum foil. Cook the goat 6 to 7 hours until meat is falling off the bone. If using lamb shoulder cook for 4 hours.
GOAT IN CHILE MARINADE, PIT-BARBECUE STYLE
Provided by Zarela Martinez
Categories Lamb Halloween Backyard BBQ Dinner Meat Fall Summer Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 8 to 10 servings (more for the lamb version)
Number Of Ingredients 13
Steps:
- Wash and griddle-dry the chiles by the directions below. Place in a deep bowl and cover generously with boiling water. Let soak for at least 20 minutes.
- Grind the cumin, cloves, allspice, oregano, and dried thyme (if using) together in an electric coffee or spice grinder or with a mortar and pestle.
- Drain the soaked chiles. Working in batches as necessary, place them in a blender with the ground herbs and spices (add fresh thyme at this point if using), garlic, onion, vinegar, salt, and about 1/2 cup water (or enough to facilitate the action of the blades). Process to a smooth purée (about 3 minutes on high), stopping occasionally to scrape down the sides with a rubber spatula. With a wooden spoon or pusher, for the purée through a medium-mesh sieve into a bowl. It should have the consistency of a thick but still moist paste.
- Season the pieces of goat or lamb with salt and pepper. Slather the seasoning paste all over the meat. Arrange in a large bowl (or any non-reactive container that's large enough), cover tightly with plastic wrap, and refrigerate overnight or for at least 4 hours. Remove from the refrigerator about 2 hours before beginning the cooking, to let the meat come to room temperature.
- Preheat the oven to 325°F.
- Choose a deep roasting pan or baking dish large enough to hold the meat snugly. Scatter half of the avocado leaves across the bottom of the pan and arrange the meat on them. Scatter the remaining leaves over the meat. Cover the pan (wrapping very tightly with several layers of foil if there is no lid) and bake 6 to 7 hours (4 to 4 1/2 hours for the lamb). The meat should be almost falling off the bone.
SMOKED-CHILI-RUBBED GOAT SHOULDER
I'll barbecue the hell out of a goat: get the whole animal on the grill or do up just the head or maybe the legs-whatever strikes my fancy. But the shoulder is probably my favorite cut to treat to hours and hours of gentle smoky caressing. This is party cooking, because (a) everyone will want some of this tender, spicy action and (b) though it takes a while to cook, you're only not sitting on your ass and drinking for, like, 10 minutes. The goat shoulder smokes for approximately seven hours. The smoking should be done in an indirect smoker (Texas-style chamber smoker). A temperature of 225°F to 250°F (a big variation, as smokers can be hard to control) should be maintained for 7 to 8 hours. The time variation is big, too, as there are so many smokers, and often backyard versions don't hold heat all that well. At a constant 250°F, it should not take longer than 7 hours, but an understanding of the variable types of equipment should be acknowledged. LISTEN Idris Muhammad, Boogie to the Top-a fun, funky album. My favorite tune is "Bread" ("B-R-E-A-D, that's what I said!"). Dance with your goat! DRINK Laphroaig, a couple rocks. Goat, chili, and smoky Scotch-there should be a song about this trio.
Provided by Zakary Pelaccio
Yield Serves 4
Number Of Ingredients 8
Steps:
- 1. Use a mortar and pestle to pound the chilies, ginger, garlic, and parsley with the salt to a coarse paste, pounding each ingredient thoroughly before adding the next. Add the olive oil, pounding again to form a pretty smooth paste.
- 2. Rub the goat shoulder with the chili paste and refrigerate, covered, for 24 hours.
- 1. Preheat a smoker (see Headnote above).
- 2. Place the goat shoulder in the smoker (reserving any leftover marinade) and let it ride for about 3 hours. Keep an eye on the temperature, stoke your fire, and drink a Scotch. Occasionally baste the goat with the leftover marinade. After 3 hours, periodically jiggle the leg. When it gives you the sense that if you pulled just a bit harder you could tear it from the joint, it's ready, but it'll probably take another 3 to 4 hours. Serve it straight away on a platter and tear into with your hands.
Tips:
- Choose high-quality ingredients: Use fresh, flavorful goat meat, ripe guajillo chiles, and aromatic spices for the marinade.
- Tenderize the goat meat: Marinating the goat meat overnight in the chile marinade helps break down the tough fibers and results in tender, succulent meat.
- Use a flavorful marinade: The combination of guajillo chiles, garlic, cumin, and other spices creates a bold and flavorful marinade that infuses the goat meat with delicious Mexican flavors.
- Pit-roast the goat meat: Cooking the goat meat over indirect heat in a pit barbecue imparts a smoky, rustic flavor and keeps the meat moist and juicy.
- Serve with traditional accompaniments: Serve the pit-barbecued goat with traditional Mexican sides such as tortillas, salsa, guacamole, and beans for a complete and authentic dining experience.
Conclusion:
This recipe for pit-barbecued goat in chile marinade is a delicious and authentic Mexican dish that combines traditional flavors with modern cooking techniques. By following these tips, you can create a tender, flavorful goat dish that will impress your family and friends. Whether you're a seasoned barbecue enthusiast or a beginner cook, this recipe is sure to become a favorite in your kitchen. So fire up the pit and get ready to enjoy the mouthwatering flavors of Mexico!
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