Pulled, Smoked Goat Leg Image Used With Kind Permission From ‘Eat More Vegans’
My glorious and unmatched Citizens! Today is indeed a banner day for TFD Nation, for we have formed an alliance of gastronomic ideology with a new friend and his multitudinous magnitude of followers – all of whom worship at the carnivorous altar of smoke, fire and savor that is GRILLED MEAT fit for the most refined palates! I speak of no one less than the mighty Al Wasserberger and his acclaimed YouTube channel of ‘Eat More Vegans‘ (aka EMV)!
Fear not for the stray cannibalistic tendency in your Beloved Leader – ‘Eat More Vegans’ isn’t about stalking an erstwhile vegan from your nearest holistic grocery store, mercifully putting them down and preparing them for an unholy feast worthy of the Gods – no, that is a tale for another post (just kidding). Al corrrectly points out that he only cooks animals such as cows, pigs, chickens and more that were raised on a strictly vegan diet (as nature intended) – making them all the more delicious and succulent!
I wish to personally welcome all of Al’s fans to TFD Nation – you can read our personal manifesto here but in essence, I, the Suzerain of Smoke, the Frataraka of Flames – YOUR TFD! – will be sharing recipes with Eat More Vegans that Al will masterfully prepare on video for your viewing pleasure and the full edification of techniques that make for the best meat-based recipes on the Internet.
Here is Al’s video of his recipe – my printed recipe is at the end!
The first of these is an unusual one for many of TFD’s proud Citizenry – at least here in the United States! I speak of nothing less than grilled, smoked leg of goat that is then pulled into tender strands of pure palatal pleasure for your next meal – slathered with a unique marinade and sauce I have created just for EMV derived from the most febrile dreams of My inner consciousness! It is based on a hybrid of Argentine chimichurri sauce, coupled with Middle Eastern techniques such as using pureed onion to break down the fibers of the meat during the marinade for ultimate tenderness and sprinkled throughout with my own particular TFD flavoring magic!
Goat meat or goat’s meat is the meat of the domestic goat (Capra aegagrus hircus). The common name for goat meat is simply “goat”, though meat from adult goats is referred to as chevon, while that from young goats can be called capretto (It.), cabrito (Sp.) or kid. In South Asian and Caribbean cuisine, mutton commonly means goat meat.
In South Asia, where mutton curry is popular, “mutton” is used for both goat and lamb meat. The United States Department of Agriculture promoted the term “chevon”, a portmanteau of chèvre (‘goat’) and mouton (‘sheep’, ‘mutton’) in the 1920s. According to market research, consumers in the United States prefer the pseudo-French-language-derived culinary name “chevon”. “Cabrito”, a word of Spanish and Portuguese origin, refers specifically to the meat of a young, milk-fed goat.
Goat is both a staple and a delicacy in world’s cuisines. The cuisines best known for their use of goat include African cuisine, Middle Eastern, North African, West African, Indian, Indonesian, Nepali, Bangladeshi, Pakistani, Mexican, and Caribbean (Haiti).
Cabrito, or baby goat, is a very typical food of Monterrey, Nuevo León, Mexico in Italy it is called “capretto”. Goat meat is savory and less sweet than beef but slightly sweeter than lamb. It can be prepared in a variety of ways, such as being stewed, curried, baked, grilled, barbecued, minced, canned, fried, or made into sausage. Goat jerky is also another popular variety.
Goat has a reputation for having a strong, gamey flavour, but the taste can also be mild, depending on how it is raised and prepared. Caribbean cultures often prefer meat from mature goats, which tends to be more pungent, while some other cultures prefer meat that comes from younger goats that are six to nine months old. Ribs, loins, and tenderloin goat meat are suitable for quick cooking, while other cuts are best for long braising.
Despite being classified as red meat, goat is leaner and contains less cholesterol and fat than both lamb and beef, and less energy than beef or chicken – therefore, it requires low-heat, slow cooking to preserve tenderness and moisture. Goats consume less forage than beef cattle. A hectare of pasture can sustain 25 goats or more, compared to five steers. A goat may produce 18 kg (40 lb) of meat, which is much less than that of cattle or pigs, often making goats unsuitable for modern meat processors.
The recipe makes a lot of marinade – as Al will demonstrate, you not only marinate the leg over 24 hours with this holy balm of Gilead that is My creation, but you also ‘mop’ the leg several times while it is smoking on the grill to add layers of flavor AND at the end, it functions as a potent dipping sauce for that beautiful, smoked succulence that is Al’s leg of Goat (or lamb!).
So, without further ado – enjoy my marinade of Inestimable Splendor as utilized in the hands of a true artist. The High Priest of the Beast himself – Al of EMV! 😀
4 tsp. freshly-ground cumin, dry-toasted in skillet
4 tsp. sweet paprika
2 tsp. ground chili – TFD prefers Chipotle
6 tsp. dried oregano
4 tsp. dried thyme
½ cup fresh mint
2 tsp. freshly-ground allspice, dry-toasted in skillet
4 jalapeño peppers
6 scallions
1 medium onion
½ cup Worcestershire sauce
3 Tbsp. dried shiitake powder
Instructions
Combine all in blender. Marinate goat 24 hours. Watch Al’s video for details on how to properly smoke the leg!
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