116/18 – Slow Barbecue Kid Shoulder:
I have cooked quite a few goat dishes over the last couple of years and first bought Cabrito goat meat for Goatober 2016. James Whetlor from Cabrito Goat recently published a fantastic book called “Goat – Cooking and Eating” which has a massive variety of recipes to cook covering all the different cuts of meat available. First up was Slow Barbecue Kid Shoulder.
All of my previous goat cooks can be seen on this page: https://kungfubbq.co.uk/category/categories/goat
The recipe is from Goat – Cooking and Eating by James Whetlor:
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Goat Meat:
Some folk get a bit funny when you mention goat meat, maybe because it’s not something a lot of us have grown up eating but it has got more popular in the UK over the past couple of years mainly due to James and his work. If you like lamb then goat is similar, a bit sweeter but a great quality bit of meat. My mother in law ate this dish, she’s never eaten goat and is quite a fussy eater but she really enjoyed it and was telling random folk about it at the garden centre later that afternoon!
In a previous cook I went into more detail on goat meat, rather than repeat it all here have a read of that post:
The Meat:
4.89kg of Goat Shoulder. It was a big bit of meat!
You can buy goat meat direct from Cabrito – a whole shoulder is £54. Free delivery when you spend £60 so add in something else to go over £60.
Otherwise, Turner and George sell Cabrito goat meat so add it to a wider order from them.
James was kind enough to send me a box of Goat meat to cook which is exciting as I had bought his book a little while ago and had been meaning to start cooking recipes from it.
If you wanted to cook a variety of cuts I would recommend the half goat at £120 from Cabrito it arrives in 3 parts: Shoulder, middle and leg. I bought one last year and used it as an opportunity to practice a bit of home butchery.
Here was the shoulder: 
Removed from the packaging:
The Prep:
The spice paste is made with black pepper, oregano, smoked paprika, mustard powder, cumin, chilli flakes, allspice, ginger, salt, brown sugar, vinegar and garlic.
I rubbed this all over the goat shoulder then wrapped it in foil and put it in the fridge overnight. The colour of the paste on the meat was fantastic!
With the meat in the fridge I made the Poppy Seed Coleslaw I had made for the Mabels Pork Belly cook the week before:
Ingredients: cider vinegar, sugar, mayonnaise, French mustard, poppy seeds, rapeseed oil, salt, pepper, green cabbage, red cabbage, red onion and coriander leaves. I covered this and left it overnight for the flavours to mix.
The coleslaw recipe is from the book Playing with Fire by Michael Symon:
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The Cook:
The Kamado Joe Big Joe was fired up. A full fire basket of Oxford Charcoal Oak Lumpwood and lit in a single place with a flamer.
Once the KJ was up to 320F I dropped in some chunks of Grapevine from Smokewood Shack, put the deflector plates in with a baking tray filled with water on top followed by the KJ grills and the goat on top. I chose grapevine as I felt the rich, fruity flavour would go well with the goat and give a bit of a Mediterranean flavour also.
A very simple cook this one. Leave it alone for about 6 hours and it looks like this:
I took the meat off and covered it with foil then left it to rest for an hour.
Once it had rested I pulled the bones out. Zero resistance and they came out clean.
I then pulled the meat by hand, it was so juicy! This picture is the meat as it’s pulled, nothing added.
The bark was chopped up with a cleaver and added to the mix.
Time to Plate up:
Turner and George demi brioche rolls. I cooked with these the other week and really enjoyed them, these were out of date when they went in the freezer and I had defrosted them on the day but they still tasted fantastic! Lightly toasted and on top went some poppy seed coleslaw.
Next up was some of the chopped bark from the outside of the goat shoulder.
Followed by the goat meat.
Topped with the Cleveland BBQ Sauce left over from the Pork Belly cook:
They were looking so good!
Time for the lid to go on.
SUMMARY:
Really enjoyed this dish. The meat was top quality, juicy and very tasty. The spice paste worked really well and gave a nice flavour to the meat. Quite an easy dish to prepare and definitely easy to cook as you just leave it in the smoker for 6 hours! The meat had a delicate smoke taste from the grapevine chunks and it went well with the slaw and sauce.
I have a few cooks lined up from the book over the next few weeks, really looking forward to them!
| Cook Difficulty: | 2/5 |
| Cook Duration: | Medium: 3/5 |
| Cook Equipment: | Kamado Joe Big Joe |
| Cook Method: | Indirect |
| Charcoal: | Oxford Charcoal Oak |
| Smoking Wood: | Smokewood Shack Grapevine |
| Cook temperature: | 320F |
| Cook time: | 6 hours |
| Internal temperature: | About 93C (200F) |
| Notes: | No major changes. |
The recipe is from Goat – Cooking and Eating by James Whetlor:
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