Wednesday, September 26, 2012

Smoked Goat with Chilis, Herbs and Garlic

This is the recipe for half  a goat I smoked earlier this year on Cinco de Mayo.

Smoked Goat with Chili Paste

1- Half of a Goat
4 limes juiced
1 bunch Cilantro
1 medium onion
10 garlic cloves
1 1/2 cups various chili peppers
1/4 cup fresh oregano
2 tbsp fresh ground coriander
2 tbsp fresh ground fennel
4 tbsp fresh ground black pepper
2 tbsp sea salt
1/4 cup peanut oil

Trim goat of silver back as best you can. Put all the veggies and spices  in a food processor and make into a paste. Add more oil if too dry. Rub half the paste on the goat and reserve the rest for basting later. Refrigerate goat over night.

Wrap the goat loosely in heavy foil and add half a Mexican beer and the juice of a lime. Put the goat in a 250 degree smoker. After about 3 hours or until the goat is tender take away the foil and add smoking chips. I used pecan and hickory. Baste the the goat with the remainder of the wet rub with half a beer added. Smoke until the outside has a beautiful brown color and starts to get crispy around the edges.

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