need info on cooking goat underground

[bunniebuster]

ok dont laugh i need some ideas on cooking a goat in the ground anyone ever done it a buddy just bought one and wants to cook it in the ground but i dont know where to start

[ril7572]

Best idea would be to get rid of the goat and get a pig.:D

[bunniebuster]

that was my aspect of it too but then again it might be good i have eat goat years ago but cant remember if i liked it or not:D

[gung]

Young goat is pretty good but if it is old its pretty tough and hard to get tender.

[ironbutt]

i'll go along with the pig idea:cool:

[trust me]

If it is young, put it in the ground and enjoy. Old goats? They taste about like they smell, and it ain't pretty. My pap used to bbq them in the pit when I was tiny. I remember it being good. Try it and get back to us.

[C.L.Button]

IF it is young and has been grain/grass fed,,, you can inject it in several places with a Balsamic Vinegar / Italian dressing / Canola Oil mix the day before, then cook it slow in a pit / smoker. Remove the Goat from refridgeration about 1 hr before you intend on putting it into the pit. IF you are using a Smoker/cooker make sure you put a big pan of hot water in to keep it moist. IF the Goat is about 60# dressed, it will take about 8hrs to cook it. SLOW is the key word,,,250 degrees or less. Make sure you trim the fat off it before cooking it.

IF it is over 2 yrs old,,, You can follow the same directions, cooking it the same amount of time, HOWEVER when finished just slice it up , pan it up, put in some BBQ sauce, wrap or cover it and cook it 2 more hrs. either in an oven or back into the cooker. The sauce will help the marinade break down the cell structure in the meat and make it more tender. Kind of like Pulled Pork.

IF it is over 4 yrs old,,, :eek: just use it for a pin the tail on the Goat party and go buy a Pig !!! :D

Good Luck,,,,

[bunniebuster]

ok the goat is out of the question my father-inlaw has adopted it as a weed control device http://smilies.sofrayt.com/1/u/farmerjohn.gif now so i need a pig where can i get it , im ready to cook somthing http://smilies.sofrayt.com/1/u/chef.gif

[tistis]

Look around the bars in your town

[peckprice]

We have cooked numerous pigs and deer in the ground. It is a lot of work, but the result is well worth the means. Dig a rather large pit, (we use a back hoe) start a monstrous fire with hickory or oak, let it burn down to coals, lay old pieces of tin over the coals, triple wrap (minimum of 3 wraps, maybe 4) the hams and shoulders in heavy duty foil, place wrapped meat on tin, lay old pieces of tin over the wrapped meat, shovel about 1 to 2 feet of dirt over top layer of tin. We inject our meat and dry rub it, let cook 4-5 hours for smaller hams and shoulders, cook an hour longer for larger hams and shoulders. This method of preparing venison is by far the best we have tried, bar none. It turns out tender and juicy, more similar to roast beef than venison. It will work well with goat, sheep, ducks, geese, chickens, turkeys, too. One more tidbit, if you pull your meat off the heat too soon, and it is not done, you can finish it in the oven.

[i4gett]

Try this web-site. Went to Hawaii last year and this was how they cooked pig in the ground. mmmmm mmmm mmm!!!! Was it ever good. They use bannana or ti (pronounced tea) to wrap the pig. You can get this at most asian markets. But if you can't find them you can substitute with cabbage. It helps protect the meat and adds moisture. And I highly recomend using the chicken wire. That pig is going to be so tender that it will fall off the bones. Plus it makes it easy for two guys to grab the wire on both ends and lift it out of the ground. Good luck! Enjoy!!!!

http://www.alohafriendsluau.com/imu.html