Quote:
Originally Posted by tuxpuff
haha yeah maybe I should have bolded the goat bit 
You should try it out Brad...I just do salt and olive oil...couple of hours on the smoke...couple of hours in foil...perfecto! |
:intrigued:
I have a local butcher that slaughters about 100 goat a week and I've always wanted to try it. My dad suggested years ago that I cook one. He has since passed and I still haven't done it. Now I can't wait.
Couple questions. So do you keep this low and slow the whole time and do you take it to 165 or 190? How big of a goat is that dog, ehhhem, goat you have there? Do you prefer any specific smoke?
Thanks!