Best Goat In Chile Marinade Pit Barbecue Style Recipes

BIRRIA DE CHIVO ESTILO JALISCO (MEXICAN BRAISED GOAT)

Birria de Chivo Estilo Jalisco (Mexican Braised Goat) image

Goat meat marinated in a sauce with ancho chiles and spices, then slowly braised until soft. This traditional dish known as birria is always accompanied with refried beans and corn tortillas, and is normally served for special occasions.

Provided by HildaM

Categories Soups, Stews and Chili Recipes Stews

Time 13h5m

Yield 16

Number Of Ingredients 24

Ingredients

3 ancho chile peppers
1 cup white vinegar
15 whole black peppercorns
1 (1 inch) piece fresh ginger root
2 garlic cloves, peeled
3 whole cloves
1 pinch dried marjoram
1 pinch ground cumin
1 pinch dried thyme
4 ½ pounds goat leg
2 pounds plum tomatoes
2 cups water
3 whole black peppercorns
2 garlic cloves, peeled
2 whole cloves
1 pinch dried marjoram
1 pinch dried thyme
1 pinch ground cumin
salt to taste
30 chiles de arbol
¼ cup white vinegar
10 whole black peppercorns
1 clove garlic, peeled
2 white onions, minced

Steps:

Bring a pot of water to a boil; add ancho chile peppers and cook for 5 minutes. Remove from heat and let chiles soak in the hot water until soft, about 10 minutes; drain.
Blend softened chiles, 1 cup vinegar, 15 peppercorns, ginger, 2 garlic cloves, 3 cloves, 1 pinch marjoram, 1 pinch cumin, and 1 pinch thyme in a blender until marinade is smooth. Strain marinade into a bowl.
Place goat in a bowl and pour in marinade, coating goat completely. Cover and refrigerate for 8 hours.
Preheat oven to 350 degrees F (175 degrees C). Transfer goat and marinade to a baking dish; cover with a lid or aluminum foil.
Bake in the preheated oven until goat is very tender, about 3 1/2 hours. Remove lid or foil and cook until goat is browned, about 15 minutes. Pour meat juices into a container and reserve. Cover the goat to keep warm.
Bring a large pot of water to a boil; add tomatoes and boil until soft, 5 to 10 minutes. Drain and let tomatoes cool until easily handled.
Peel tomatoes and place in blender with reserved goat juices, 2 cups water, 3 peppercorns, 2 garlic cloves, 2 cloves, 1 pinch marjoram, 1 pinch thyme, and 1 pinch cumin. Blend until meat sauce is smooth.
Pour meat sauce into a small saucepan and season with salt; bring to a boil. Reduce heat and simmer over low heat.
Bring a pot of water to a boil; add chiles de arbol and boil until soft, about 5 minutes. Drain.
Blend softened chiles with 1/4 cup vinegar, 10 peppercorns, 1 garlic clove, and salt until hot sauce is smooth. Strain into a glass.
Cut goat into bite-sized pieces and serve with a generous amount of meat sauce and hot sauce on the side. Sprinkle onion over goat.

Nutrition Facts : Calories 340.7 calories, Carbohydrate 38.4 g, Cholesterol 59.8 mg, Fat 2.9 g, Fiber 2.6 g, Protein 30.6 g, SaturatedFat 0.8 g, Sodium 105.4 mg, Sugar 2.7 g

SMOKED-CHILI-RUBBED GOAT SHOULDER

Smoked-Chili-Rubbed Goat Shoulder image

I'll barbecue the hell out of a goat: get the whole animal on the grill or do up just the head or maybe the legs-whatever strikes my fancy. But the shoulder is probably my favorite cut to treat to hours and hours of gentle smoky caressing. This is party cooking, because (a) everyone will want some of this tender, spicy action and (b) though it takes a while to cook, you're only not sitting on your ass and drinking for, like, 10 minutes. The goat shoulder smokes for approximately seven hours. The smoking should be done in an indirect smoker (Texas-style chamber smoker). A temperature of 225°F to 250°F (a big variation, as smokers can be hard to control) should be maintained for 7 to 8 hours. The time variation is big, too, as there are so many smokers, and often backyard versions don't hold heat all that well. At a constant 250°F, it should not take longer than 7 hours, but an understanding of the variable types of equipment should be acknowledged. LISTEN Idris Muhammad, Boogie to the Top-a fun, funky album. My favorite tune is "Bread" ("B-R-E-A-D, that's what I said!"). Dance with your goat! DRINK Laphroaig, a couple rocks. Goat, chili, and smoky Scotch-there should be a song about this trio.

Provided by Zakary Pelaccio

Yield Serves 4

Number Of Ingredients 8

Ingredients

4 fresh long red chilies, such as Anaheim or Hungarian Wax, chopped
2 fresh Thai bird chilies, chopped
3 inches fresh ginger, peeled and chopped
8 garlic cloves, crushed and peeled
1 bunch of flat-leaf parsley, leaves only
2 tablespoons sea salt
1/4 cup olive oil (the best you can afford)
1 bone-in goat shoulder (about 5 pounds)

Steps:

1. Use a mortar and pestle to pound the chilies, ginger, garlic, and parsley with the salt to a coarse paste, pounding each ingredient thoroughly before adding the next. Add the olive oil, pounding again to form a pretty smooth paste.
2. Rub the goat shoulder with the chili paste and refrigerate, covered, for 24 hours.
1. Preheat a smoker (see Headnote above).
2. Place the goat shoulder in the smoker (reserving any leftover marinade) and let it ride for about 3 hours. Keep an eye on the temperature, stoke your fire, and drink a Scotch. Occasionally baste the goat with the leftover marinade. After 3 hours, periodically jiggle the leg. When it gives you the sense that if you pulled just a bit harder you could tear it from the joint, it's ready, but it'll probably take another 3 to 4 hours. Serve it straight away on a platter and tear into with your hands.