Drunken Goat Chops

147/18: Drunken Goat Chops

147/18 – Drunken Goat Chops:

I had some goat chops in the freezer which I wanted to cook and on my “To cook” list I spotted Drunken Lamb Chops from the Korean BBQ book. Time for Drunken Goat Chops!

The Book:

This recipe is from Korean BBQ by Bill Kim:

You can see my previous cooks from this book by clicking the picture below:

Korean BBQ


The Meat:

Chops from the saddle so they include the sirloin and the fillet. A whole saddle is 5.5kg and costs £68.75 but contact Cabrito and get some chops rather than the whole saddle. At £12.50 per kg these chops would have cost £7.27. Turner and George also sell the saddle at £14.44 for 1.5kg.

Drunken Goat Chops

The Prep:

Clockwise from top left: Soy Balsamic sauce (brown sugar, balsamic vinegar, soy sauce, water and cornstarch), Rum (didn’t have brandy!), minced garlic, hoisin sauce, rosemary, toasted sesame oil.

Drunken Goat Chops

Everything was mixed together then I put the goat chops into a freezer bag and poured the marinade in, mixed everything together then put it in the fridge for an hour. 

After an hour it was time to fire up the grill. Two handfuls of Oxford Charcoal Oak Lumpwood went onto the Thuros T1 grill and was lit over three flamers then left for 10 minutes to heat up.

The Cook:

Goat chops over direct heat.
 Drunken Goat Chops

Knowing the marinade had sugar and rum in it I expected the fire to flare up so I kept an eye on it and put the Thuros BBQ lid on if flames started lapping the meat. After 3 minutes I flipped the meat over. Drunken Goat Chops

After another 3 minutes the chops were reading 65c internal temperature on the Thermapen so I took them off to rest for 5 minutes.

Drunken Goat Chops

They looked and smelt fantastic!

Drunken Goat Chops


Mrs KungFuBBQ knocked up an Asian noodle dish and a spicy Asian coleslaw which we had with the drunken goat chops, both were really tasty and went well with the chops.

The chops themselves were fantastic, great bits of meat and the fillet especially was an absolute treat! The marinade worked well on the chops and any charred bits tasted particularly good!

Cook Difficulty: 1/5 
Cook Duration: Short: 1/5
Cook Equipment: Thuros T1
Cook Method: Direct
Charcoal: Oxford Charcoal Oak Lumpwood
Smoking Wood: N/A
Cook temperature: Hot
Cook time: 7 minutes
Internal temperature: 65C Thermapen
Notes: 1: Maybe marinade the meat for longer (overnight) to get the taste further into the meat.

The Book:

This recipe is from Korean BBQ by Bill Kim:

The Thuros T1 is a cracking bit of kit, you can buy one with the lid here:

The Thuros T1 is a really cool bit of kit, I published a review last week:

BBQ95/17: Sausage and Mash



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