Thanks V960…was thinking that I’d defrost them..trim em up an put them on the Weber…charcoal and cook indirectly…how long to cook them? I would think all the way through…maybe marinate first in a soy/red wine marinade…not sure…and sweetbreads…love them love them….oh and about the goat…hard to tell age…or if really boney as they are frozen solid…
Goat is good stuff. Taste depends on the age of the animal. Mutton tastes much different than lamb.
Beef cheeks…look to short rib and brisket recipes. I usually bbq it when I find them at Wally World. Don’t miss the sweetbreads when they are beside cheeks in the cooler.
I love cabrito but it always makes me think of the pet goat I had as a kid. He was just like a puppy and fallowed me everywhere.
I’ve had cabrito at Mexican resturants and it was not gamey. My family had a gathering a few years ago and we purchased a young goat and barbecued it. I think the key is that it should be a young goat. The older ones might be a bit gamey, but even then I’ve heard that if you soak the meat in buttermilk it will take some of the gameyness(?sp) out.
I’ve also had curried goat in a Jamaican resturant that was done well. I think the spices helped with the flavor.
it will say boneless on the label and if it doesnt you will have bones and lots of them. goat tastes something like mutton it is a little gamey but i enjoy the taste.if you like lamb you will probably like goat.
I checked out a new Halal grocery store in Latham, NY and saw that they had frozen goat meat…both ground and also in chunks…but I couldn’t tell if it had bones or not….always wanted to try it…I’m sure it will be gamey…but can anyone enlighten me???? Will it taste like mutton? I’ve had ostritch, kangaroo(very livery tasting) bison and all different cuts of beef..though I’m still waiting to try the beef cheeks I have in the freezer…need a recipe for that too…
Thanks..and guess what…this is post #50 for me..Woo Hoo!!!
Wow! Both sick and disgusting. That’s 2 birds with one reply…..
Goat meet is diferenr then lamb??
Do you meet your lamb from behind?
Defrost them in the frig over a few days. The sloweer thee better. Quick defrosting destroys cell walls. Good no salt Greek seasoning over low heat in either the oven or over charcoal and you’ll be happy.
Over indirect heat you’re probably looking at a couple to four hours (why God invented instant therometers). If you like a smokey taste soak some wood chips in water for a few hours before starting…add slowly on top of the coals as it cooks. Also let the meat come to room temp before cooking.
Don’t overcook it. It is very lean and can dry out quickly.
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