|
Smoked goat
|
IMG_0543
Two boneless goat shoulders from Blues Creek Farm Meats in the North Market, Columbus, OH, rubbed with a...
Some rights reserved
Uploaded on Jun 20, 2008
18 views
IMG_0545
To use the Minion Method, fire up 20-30 coals in a chimney.
Some rights reserved
Uploaded on Jun 20, 2008
17 views
IMG_0546
Meanwhile, fill the base of the smoker with charcoal...
Some rights reserved
Uploaded on Jun 20, 2008
37 views
IMG_0547
... and chunks of hardwood (in this case, hickory) ...
Some rights reserved
Uploaded on Jun 20, 2008
27 views
IMG_0550
... and more charcoal and more hardwood!! Finally, spread the lit charcoal from the chimney over the unlit charcoal and wood.
Some rights reserved
Uploaded on Jun 20, 2008
7 views
IMG_0551
Assemble the smoker with all vents wide open and watch the internal temperature climb.
Some rights reserved
Uploaded on Jun 20, 2008
34 views
IMG_0552
This little Maverick Redi-Chek smoker thermometer ($40) makes life MUCH easier. The first probe measures ambient temperature in the smoker.
Some rights reserved
Uploaded on Jun 20, 2008
33 views
IMG_0553
We're almost to 200, and we're really smokin' now.
Some rights reserved
Uploaded on Jun 20, 2008
15 views
IMG_0554
At 200, add the goat shoulders. The goal is to maintain 225-250º for 12+ hours, until the meat reaches...
Some rights reserved
Uploaded on Jun 20, 2008
34 views
IMG_0555
Then put the lid back on, attach the probe wires, and close the bottom vents until they are about 1/4 open.
Some rights reserved
Uploaded on Jun 20, 2008
10 views
IMG_0557
This is the very coolest part of the thermometer: The remote, complete with alarm! The smoker temp is 224º, internal meat temp 61º.
Some rights reserved
Uploaded on Jun 20, 2008
19 views
IMG_0558
And, since it's 2 a.m., it's time to get some sleep. The alarm will wake me if the smoker gets too hot...
Some rights reserved
Uploaded on Jun 20, 2008
37 views
IMG_0559
About eight hours and a few overnight adjustments later, and we're ready to turn the shoulders. Note...
Some rights reserved
Uploaded on Jun 20, 2008
38 views
IMG_0560
Our first glimpse of the glory that is to come.
Some rights reserved
Uploaded on Jun 20, 2008
20 views
IMG_0561
After turning and basting. Oh Lordy, they're so tender....
Some rights reserved
Uploaded on Jun 20, 2008
22 views
IMG_0562
After about 12 hours, the temperature starts to drop even though the vents are all open. The charcoal isn't quite dead, but it's on its last legs.
Some rights reserved
Uploaded on Jun 20, 2008
42 views
IMG_0563
30 fresh lumps from the chimney plus a few more chunks of hardwood should set things straight.
Some rights reserved
Uploaded on Jun 20, 2008
18 views
IMG_0565
After 14 hours, the goat is ready to come off. It goes into foil, on top of crumpled newspaper, in a...
Some rights reserved
Uploaded on Jun 20, 2008
25 views
IMG_0566
The rested shoulders, ready to be pulled. Relax, I didn't burn them; the outside (or "bark") is supposed to be that dark. Honest.
Some rights reserved
Uploaded on Jun 20, 2008
26 views
IMG_0567
Pulled, seasoned with my favorite sauce (Molten Golden), and put in a pan to keep warm while the rest of dinner is prepared.
Some rights reserved
Uploaded on Jun 20, 2008
54 views
