Curried Goat (Smoked)

Title:
Curried Goat (Smoked)

Yield:
14 Servings

Categories:
Main
Dishes,
Game




Ingredients:





     1    Goat; around 25 pounds,


          -quartered





--------------------------------CURRY
PASTE--------------------------------


     4 md Onions; chunked


   3/4 c  Curry powder


     1    Whole *bulb* garlic; peeled


     1 tb Salt


     1    To 2 fresh Habaneros   -OR-


     1    Scotch Bonnet chiles; minced


          -OR-


     4    To 5 fresh Jalapenos; minced


     1 c  Oil; pref. canola or corn



----------------------------CURRY
MOP  (OPTIONAL----------------------------


     2 c  Chicken or beef stock or


          -beer


     2 c  Cider vinegar


 1 1/2 c  Oil (corn or canola)


     1 c  Water


     2 tb Curry powder


          Your Favorite Barbecue sauce





 NOTE: Be CAREFUL when handling Habaneros or Scotch Bonnets!


 


    The night before you plan to barbecue, prepare the paste in a food


 processor. First process the onions, curry, garlic, salt and habaneros


 until finely chopped. Then add the oil, processing until the mixture forms


 a thick paste. This can be done in two batches if needed.


 


    Wearing rubber gloves, rub the paste over the goat, covering the meat


 evenly. Place the goat in a plastic bag and refrigerate overnight.


 


    Before you begin to barbecue, remove the goat from the refrigerator and


 let it sit, covered, at room temperature for 45 minutes.


 


    Prepare the smoker for barbecuing, bringing the temperature to 200 to


     220    degrees F.


 


    If you plan to baste the meat...mix together the mop ingredients in a


 saucepan and warm the liquid over low heat.


 


    Transfer the goat to the smoker. Cook for about 1-1/4 hours per pound of


 weight for each quarter. The forequarters will be done earlier than the


 hindquarters, which may take 10 hours or longer, depending on size. In a


 wood-burning pit, turn the meat and drizzle the mop over it every 30


 minutes. In other styles of smokers, baste as appropriate and turn the meat


 at the same time.


 


    When the meat is done, remove it from the smoker, and allow it to sit


 for 15 minutes before serving. Slice or shred the meat and serve with...


 [your favorite barbecue sauce].


 


 From _Smoke and Spice_  by Cheryl Alters Jamison and Bill Jamison Harvard


 Common Press, 1994      ISBN 1-55832-061-X Typos by Jeff Pruett Submitted


 By Z@FYBITS.COM (Z PEGASUS) On TUE, 27 JUN 1995 033213 GMT


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini