Curried Goat (Smoked)
CURRY PASTE
CURRY MOP (OPTIONAL)
1 ea Goat; around 25 pounds, -quartered
4 md Onions; chunked
3/4 c Curry powder
1 ea Whole *bulb* garlic; peeled
1 tb Salt
1 ea To 2 fresh Habaneros
OR- 1 ea Scotch Bonnet chiles; minced
OR- 4 ea To 5 fresh Jalapenos; minced
1 c Oil; pref. canola or corn
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
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