Spanish/ Catilina Goats???
 

Could someone please tell me if Spanish Goats have any redeemable qualities? I let the air out one recently with my bow and slow-cooked a hind quarter on the grill. It was inedible! I literally spit it out.

In my opinion, they are obnoxious, they stink, they run all other game off, they are inedible, and they eat all my corn. Do people REALLY pay to shoot these irritating pests?

Help me understand.....

RE: Spanish/ Catilina Goats???
 

Hey, different strokes for different folks!:)I can't keep them on the farm. I go to all auctions buying them and doubling my money. The Jamaicans, Haitians and Asians buy them all.

RE: Spanish/ Catilina Goats???
 

I've had pretty good luck in the past cooking cabrito. You have to get a young kid goat....the old goats that have been on grass a long time are not good.

I prepare and cook goat like I do brisket. Most important, you gotta allow plenty of time. I take one or two hindquarters of a young kid and rub it generously with bottled Italian salad dressing. Then I use a lot of Brisket Rub http://www.fiestaspices.com/?page=brisketrub (HEB has it). Coat it good...it will have that dark red look. Rub it in and put in a roasting pan and stick in refrigerator overnight to marinate. I sometimes add more Italian salad dressing during the night and rub it again.

Next day I put it in the oven (in same roasting pan) on low temp. for 6-7 hours. I always set the oven temp. at 225 deg. After about7 hours the meat is basically done.....but it needs smoke!

I prepare my smoker (I have a New Braunfelsstore bought smoker that has the fire box to the right of the smoking comparment....it has a water pan and four shelves.) I transfer the meat from the big roasting pan to a shallower pan that fits in the smoker. Save the juices in roasting pan for basting later. I use mesquite wood mainly and smoke the meat (turning occasionally) and baste with juices frequently. Keep a liquid level in bottom of pan as it smokes. The amount of time here is determined by amount of heat, etc. You don't want to dry the meat out.

I have a recipe for goat sauce from the Brady cook-off one year....I'll try to find it.

I cook my brisket the same way and people tell me it's the best they've had. I don't argue with them.

Ray

RE: Spanish/ Catilina Goats???
 

yea, my dad (rip) bought a goat and we tried the bbq thing, i thought it was nasty, thats prolly one u need to bleed out in a cooler for a day or 2, then smoke it for a long time, maybe that might help.....BUT I DOUBT IT:D

RE: Spanish/ Catilina Goats???
 

Montana Dave, sent youan email (I hope I did!)

RE: Spanish/ Catilina Goats???
 

I took two rams last March and when I tried to cook some steaks on the grill and I could not eat them. But then we put them in the crock pot all day to slow cook. They taste like beef like this, try it maybe they just needed to be slow cooked.

RE: Spanish/ Catilina Goats???
 

I hope they are not all that bad I am planning on taking one in 08

RE: Spanish/ Catilina Goats???
 

My dad shot one almost 30 years ago. Had the head mounted by a taxidermist. It STILL stinks... I've tried everything to get rid of the smell. Sprinkled it with baking soda. Sprayed it with Febreze. It still smells like pi$$... I can't even imagine eating one.

RE: Spanish/ Catilina Goats???
 

Curried goat is excellent! I've had it many times in Jamaica it's the only way I can think of to cook a goat.

Recipie's are on the internet. Just search google "curried goat".

I'd expect it would be good with venison, or any other kind of meat, too.

RE: Spanish/ Catilina Goats???
 

Cooking Recipes for Goat Meat

We marinate with this. "La lechonera Mojo Marinate" or "Kirbys Mojo Marinate". they are made from Sour Orange Juice. We use it on Wild Boar, Beef, Chicken, Fish, etc.,etc.,etc....

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RE: Spanish/ Catilina Goats???
 

Well, thanks. I think! (Ha! Ha!) I shot a monster 2 years ago and got it mounted. Yes, it still stinks!!!

I have about 30 I am fixin' to "delete". I will try a few of these recipes and will keep my fingers crossed.

Thanks for all the input!

RE: Spanish/ Catilina Goats???
 

BTW....I should have mentioned that I've had goat that wasn't fit to eat and I've had goat that was very good. It all depends on the age of the goat and the length of time and manner it is cooked. Growing up in San Angelo, BBQed goat was a favorite reason to get together with the gang out at the lake and tap a keg and BBQ a goat or pig in the ground. I think the best goat I've ever had was at one of these.....ummm, get-togethers..... we had the cabrito in the ground and we tapped the keg and before long here came another keg from somewhere. The emphasis shifted somewhere along the way from food to beverage and the goat stayed in the ground overnight. I was one of the campers in the group....the next morning I got up hungry and got into the goat....it was great! You can't beat a breakfast of cabrito and beer foam.:D Ray

RE: Spanish/ Catilina Goats???
 

I was born and raised on goat meat and milk.

We never ate the billies tho as they do stink, the doe's and wethered billies are better eating.

RE: Spanish/ Catilina Goats???
 

I shot one and it was no good either. I did get a neat european mount out of him though.

RE: Spanish/ Catilina Goats???
 

Try marinating meat for a day then dehydrate. Goat jerky is really good;)Or should I say'' Gooo oo oood":D

RE: Spanish/ Catilina Goats???
 

One of our hunters shot 3 yesterday. Nasty old things!!! I am going to try some of these recipes and let you know. Honestly, I am not optimistic!

Thanks for the input!

RE: Spanish/ Catilina Goats???
 

Southwest Leg of Goat
1 cup white wine or vinegar
1 cup vegetable oil
2 cloves garlic, minced
1 bay leaf, crumbled
2 teaspoons salt
1 teaspoon rosemary
1 teaspoon sage
1/2 teaspoon red pepper flakes
1 (5- to 7-pound) leg of goat, boned
3 large potatoes, quartered
3 onions, quartered
3 large chiles or peppers, seeded and sliced
2 garlic clovers, skin removed

Preheat oven to 325 degrees.
Combine vinegar, oil and seasonings and pour over goat meat in a glass baking dish. Cover and marinate in refrigerator 12 to 24 hours, turning often.
Remove goat, strain marinade and reserve. Place potatoes, onion, chiles and garlic in shallow roasting pan and pour 1/4 cup marinade over vegetables. Place goat on roasting rack over vegetables. Pour 1/4 cup marinade over goat. Roast for approximately 25 minutes per pound.
Serve with vegetables. Use drippings for gravy, if desired.

Makes 8 to 10 servings.