I have had a couple inquiries as to how I cook my goat. I think this is the best method yet. My good buddy David used to live in Arizona, and mentioned that the Hopi in his neighborhood would roast a goat over a shallow trench of coals for several hours with a small fire down wind to create smoke and to have hot coals to add to the pit when needed. So we gave it a try and it came out GREAT!!!
This is 3 hours into a 5 and a half hour roast.
The goat was ice-brined in salt water over night in a cooler and a keawe (miskqueit) wood fire was started in the trench around 5 am. the goat was put on the grills around 6am. It was rub seasoned pretty heavily. We turned the goat over every half hour. (lots of arrows shot in between).
We cut most of it up for a beach party today and it was a huge hit. we made tacos with some of the smaller trimmings those were very good as well. The back straps never made it to the party.... hehehe
Hope this helps someone enjoy some delicious and healthy fresh meat!
Sturm
Topic: A Little Opening Day Goat Action (Read 911 times)
