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C'mon I live in New York and aside from the cheese, goat is not on the menu at all here.
I use the tenderloin. A dry rub, A slow cook at a low temp, 220, 18-20 hours, and then pull it like you would pulled pork.(Boston Butt) Add your own BBQ sauce if the dry rub isn't to your taste. It's important to trim nearly all the fat from goat as it is pretty gamey.
No thanks.
I will stick to the cow, pig and chicken. Even a little salmon. Love grilling veggies too, half a spanish onion, some asparagus and peppers.... mmmmm... smothered in olive oil.
My BBQ went up in flames a few months back, and have yet to replace it. I put a potato on the grill, left it for 10 minutes, when I returned all the control knobs were on fire and plastic was dripping on the propane tank, yikes!
And if you're looking for a good ready-made dry rub, Bad Byron's Butt Rub is pretty tasty... ;)
It's impossible to slow-cook a rack of ribs on a round Weber.
Oh no it's not ;)
Use an Indirect cooking method -- coals on the outside of the charcoal grate. Wait until they are white before placing the rack in the center of the cooking grate. I use a dry rub too, my own concoction. Also, I continually baste with a mixture of molasses, cider vinegar and dijon mustard -- equal parts (thank you Betty Crocker) after the ribs have been seared (I usually sear them over the outside (hot) coals for a few minutes to seal the juices inside prior to moving them to the cente of the cooking grate).
You can put your corn-on-the-cob around the outside (over the coals) before they get white if you would like (soak corn in cold water for at least 2 hours prior to placing on grill; clip tassles before grilling). I've never burned any ... yet -- and there have been times I've left them on longer than I ever should have, til the coals burned out once.
The ribs are awesome this way. The corn is always perfect. No heat in the house either on a hot day.
These roasters are fairly common where I live. Summer pig or turkey roasts go on every weekend. There is always corn to go around too, but not until August when the sweet corn harvest begins. Most of the roasters you see are built from old LP tanks fashioned to an old automobile axle.
That is an impressive-sized grill. This is what I use. Same concept, just a more reasonable price and size:
[chargriller.com...]
What I have discovered is that wood makes a difference, especially if you are slow-cooking pork or beef as described here. I build a small fire using split dried oak (have plenty, thanks to the hurricane), let that burn down to the coals and then grill from that. Timing here is important, since the coals from real wood will not last as long as commercial charcoal. (No, Royal Oak will not do.)
18-20 hours? And how does the smoke get to the meat? Or through the meat?
If you get one of the bigger round webers you can get a grill top that has swing open hinges on the sides. when the first batch of coals is starting to die down start up another batch in the chimney starter. Push the dead charcoal towards the middle and dump the new ones in the hinge slot. It's a lot harder and really a pain in the @ss compared having a proper smoker.
Every so often I'll use a hair dryer on my grill. You turn it on hot and high and blow over the charcoal. Basically you're pre-heating the air which superheats when it passes over the coals. The food cooks quicker on the outside (really nice on fat tuna steak with cracked pepper crust). If you don't like the middle a little pink-ish don't even try this you'll dry it out trying to cook all the way through.
For you really bold grillers take some fresh pineapple slices dip them in condensed milk then a bowl of sugar and caramelize on the grill.
Onya
Woz
At least no one here is talking about propane. I mean, what is the point there?
