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Cooking in 2012!

There is no reason for getting out and doing some serious cooking.  The weater has been mild and we look forward to an extended outdoor cooking season this year!

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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
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FAQ Subject: Organizing a goat barbecue

Smoky I need help!

I have been chosen to organize a goat BBQ. They want it done on a spit were you rotate till your arms fall off and all you want to do when it is done is go to bed while they eat it. I have NO knowledge about goat but I want to split it and lay it over a grill with turning only as needed. I need to know everything. I want a long slow cook hopefully 10 -15 hours. I realize that it will need basting since it is lean. I don't even know what kind of goat to buy or how big or what age. PLEASE HELP.

Many thanks,
Charles in Pensacola

Hi Charles,

I began barbecuing goat up in Atmore, Al probably before you were born.

First you need a nannie or a wether (same as a steer) We used to butcher ours and soak them overnight is salty ice water. Click into the "Recipe" section and find "Smoky's Scratch Basting Sauce" and make up a half gallon. Bring the goat to room temp. and baste a couple of times with the basting sauce during the warm up. Frankly, the goat should be separated in the 6 parts, to hind quarters, two front quarters and two loin sections. This makes it much easier to handle the meat in each of the three sections cooks differently. Meat cooks much better laying still and quiet on the grill than whirling and self destructing.

After basting at least 3 times and letting it dry, put the goat on at around 200°F Baste and turn for 5-8 hours. Keep the surface moist. Replenish coals with hot embers or lump charcoal as needed. At some point, the center (loin) is done and tender enough to eat. The fore and hind quarters will take a little more cooking to become tender.

Make sure that you have some shade and plenty of cool beverages.

Have fun,

The Barbecue Store

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