Barbeque Goat with Curry 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]. From _Smoke and Spice_ by Cheryl Alters Jamison and Bill Jamison Harvard Common Press, 1994 ISBN 1-55832-061-X

Barbeque Goat with Curry

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].

From _Smoke and Spice_ by Cheryl Alters Jamison and Bill Jamison Harvard

Common Press, 1994 ISBN 1-55832-061-X