Smokin-It User Forum!
Recipes => Lamb => Topic started by: Walt on October 04, 2014, 05:34:38 PM
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This is a cook I have been wanting to do for awhile. I purchased a 2.8lb goat shoulder from a local farm that produces great cheeses. I let it sit in an equalibrium brine for 4 days. Included in the brine were fresh herbs & spices. Once out of the brine it was patted dry then injected with a spiced butter & cider vinegar mixture. Then it was rubbed in a mustard herb paste & sealed back up for 24 hrs. This morning it went in the smoker for 3 hours @ 225 with about 3 oz pecan. I then pulled it and put it in a cast iron pot with some white wine, beef stock, onions, garlic, carrots, assorted peppers & potatoes. I will let it go about 3 more hours then pull it & serve with tzatziki on tortillias.
Pictures to follow. I'm shooting for a falling apart shoulder in a pan juice with a subtle smokey flavor.
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Wow! Quite impressive, Walt! :D
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I'm shooting for a falling apart shoulder in a pan juice with a subtle smokey flavor.
That really sounds good Walt.
When you get it finished I would be honored to post a copy of the recipe on my website under the heading of "Wild Game".
Not to take anything away from the forum, just another place to share some wonderful food.
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The final outcome was very moist & tender. It was good in a very ethnic way. There was a subdued wild flavor. i didn't get any of the smokyness i was shooting for. Everyone seemed to enjoy it but no one was in love with. On to the next experiment......
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Ed, you are welcome to do as you please with the posting.
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Surprising about the smokiness. Might try a stronger wood next time, like hickory or mesquite. Just a thought...