This is modified from a pit bbq. We cut the goat into 6 sections. We like to
leave as much neck on a possible (its yummy).
Again I don't use measurements, this is one that you make to your liking.
Apple cider
Onion
Garlic
Lemon zest + juice of lemon or limes.
Hot peppers.
Salt and Pepper
If you don't like hot peppers use sweet peppers or don't use them at all.
In a food processor finely chop onion, garlic, hot peppers and lemon zest.
To a non metallic bowl ad lemon juice, apple cider and onion garlic pepper
mixture. It should be like salad dressing. Season to taste and let sit while
you prepair goat meat.
Prick meat all over, place pieces in several layer of foil, pour dressing
over meat, flip and ad more dressing. At this point you can ad herbs if you
want a to, like cilantro or rosemary. Wrap tightly and cook over low coals
for several hours. The key to this is low and slow. Flip
packages often to
allow dressing and fat to baste the meat from within. Use a meat thermometer
to check doneness by sticking it through the foil into meat.
For a taco filling we let some of the cooked meat cool then fry.
We've used this to cook goat for crowds and have never had a complaint.
Good luck
--
Jo Ann Nelson
2096076100Calaveras Caprine
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