how do you cook goats and what is the best breed for eating?

Answer 1

The best breed for eating is the boer goat. It is a meat goat, and is raised for that reason...

CURRIED GOAT (SMOKED)
Categories: Main dish, Game
Yield: 14 servings

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].

Answer 2

I'm not sure about the best breed for eating, but the goat that I've had was always cooked slow and long. I would braise goat in a flavorful sauce to get the most tenderness out of the meat. Good luck with it!

Answer 3

It really doesn't seem to matter.
We have used nubians mostly.

On the 4th of July we always cooked a goat in the ground.

Chevon in a Pit!
We have the meat cut into what's locally called a BBQ cut. Each quarter is cut into pieces. By that I mean it remains in the shape of the quarter, and is cut through the bone in about 1/2" thickness (width) leaving only a piece of meat holding the whole quarter together (this will allow serving sizes to be cut using a fork). All of the meat is marinated approx. 12-24 hours in a mixture of burgundy and Italian dressing in equal amounts and layered with onions and sliced lemon peel on. During the marinating process go dig a hole (or a whole hole) big enough for all 4 quarters to comfortably fit in and about 18" in depth. Also, you want to make a rack of something strong like concrete reinforcing wire slightly smaller than the whole hole, with long handles that will protrude well above the top of the hole. Or use a slow cook grill. Several hours prior to the marinating being completed, build a good fire in the hole and let it burn down to a bed of coals. Wrap the quarters in alum. foil with several layers to prevent soil and ashes from getting into the meat. Scoop out some of the hot coals and set them aside, put the meat on the rack and lower into the hole, cover all quarters with a sheet of heavy duty alum. foil, then shovel hot coals on top of the covered quarters, and the remaining dirt on top of that. Let it cook for about 7 hours, uncover, pull out the rack, dust off the wrapped quarters, open, let
rest for about 15 minutes and enjoy.

Answer 4

usually a kid with horns.
theres a roast-goat dish from mexico -called birria
its a red chile based dish and very very spicey
reason is all the spices are used here and the amounts are what differ in the wide area of the country,

usually a year-old goat (10-15-lbs ) will be used
the spices are ,salt,pepper,cinammon,anise,cummin,chile hancho,garlic,onion,sugar,sage,paprika,achiote,oregano,laurel-leafs,1-litre-bottle-fanta-orange soda-and coka-cola
all these are then added to a huge pot and a boil then add the pieced goat and boil until tender
remove meat and place on roasting pan (large )
add strained liquid and slow roast for 3-hrs keeping meat moist with the liquid !
this is a difficult recipe and practice makes perfect so don't be discouraged .

if you prefer -roast the pieces with a vinagar,sage,celery,garlic,onion,and port-wine/or balsamic mix add chiles if you like this will be tender and good with a rice dish -3-4 hrs

Answer 5

My absolute favorite way of eating goat cheese is to get them in small pebble sizes like m&m sized. Sprinkle them on a salad or on a pizza. You don't need a whole lot because they have a strong flavor. They're also good spread on fresh baked bread. A lot of gourmet pizza restaurants use goat cheese on their pizzas.

Answer 6

The best way i know of is a bar be que goat and just any kind is good

Answer 7

I am learning about cooking both lamb and goat. So, can you tell me what your opinion is on preferring one over the other?

Answer 8

You would have to smoke it!! And it would have to be a young meat goat a (cabritto) usually no older than 3 months old !! Just smoke it and add you preferred spices and juices...

Answer 9

http://www.cookeryonline.com/goats/Cooking%20Goat%20Meat.html