Curried Goat (Smoked)
Submitted by covecpl
A whole goat rubbed down in a fiery curry paste with habaneros, garlic, and onions, then smoked low and slow for up to 10 hours. Caribbean-meets-pitmaster barbecue that feeds a crowd and rewards patience.
YIELD
14 servingsPREP
30 minCOOK
10 hrsREADY
10 hrsThis is not a weeknight dinner. This is a project, and it’s worth every single hour.
A 25-pound goat gets slathered in a bold curry paste built from onions, a whole head of garlic, habanero peppers, and three-quarters of a cup of curry powder. That paste marinates overnight, soaking deep into the meat before it ever sees smoke.
Then it’s low and slow in the smoker, basted with a mop of stock (or beer), apple cider vinegar, and more curry. The forequarters finish first. The hindquarters can take 10 hours or more. When it’s done, the meat pulls apart in smoky, spice-crusted shreds.
Kitchen Tips
- Wear rubber gloves when handling habaneros and rubbing the paste. The oils will burn your skin and especially your eyes for hours.
- Let the goat sit at room temperature for 45 minutes before smoking. Cold meat stalls in the smoker and cooks unevenly.
- If using a wood-burning pit, turn and mop every 30 minutes. Other smoker styles need less frequent attention.
- Rest the meat for at least 15 minutes after pulling it off. This lets the juices redistribute so every bite stays moist.
- The forequarters cook faster than the hindquarters. Pull them when they’re done and keep them wrapped in foil while the rest finishes.
Ingredients
2 fresh habaneros -or-, 1 scotch bonnet chiles, minced, or, 4 to 5 fresh jalapenos, minced *
Directions
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 1¼ 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.
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