Recipe - Georges Barbequed Goat

1 Young; 30pound goat which,
when dressed; will equal 15
pounds of mutton

SAUCE
3 cn Tomato paste
1 pt Homemade wine
3 teaspoon Cayenne pepper [ole George
evidently was *no*
chilehead]
4 tablespoon Salt
2 tablespoon Sugar
1 tablespoon Accent (mono sodium
glutamate)
2 Cloves garlic

Date: Tue, 23 Apr 1996 14:05:59 0500

From: rael@EbiCom.net
This is from _The HandMeDown Cookbook_ by Cherry Parker & Frances
Bradsher (copywrite 1969 by Moore Publishing Company, Durham, North
Carolina. Libr. of Cong. Cat. Card No.: 7099140)

"Each July the 4th, George Pilkinton entertains his friends and neighbors
in McNairy County, Tennessee with a goat barbeque. He butchers the meat
himself, and says the secret of clean tasting mutton lies in keeping the
hide from ever touching the meat. He lets the carcass stand for at least 12
hours in a cool place, then he cuts it in half or in quarters to make
handling easier. For tenderness, he prefers a young, 30pound goat which,
when dressed, will equal
15 pounds of mutton.

"The barbequeing is done over a pit dug in the ground. It is 18 inches
deep and has a wire rack for holding the meat. A large fire is built in the
pit, using hickory wood for top flavor (red or white oak is George's second
choice of wood, and he never uses pine since it will make the meat taste).
The meat is put on the rack when the fire has burned down to hot coals;
meanwhile, George keeps a small fire going aside from the meat so that he
will have hot glowing coals to continually push under the meat. He also
constructs his pit so that pieces of tin roofing can be placed over the
meat without touching it, and he keeps sufficient coals so that the tin
remains hot enough so that he can't hold is hand on it for more than a
couple of seconds.

"While the goat is cooking, it is basted with the following sauce:

"George says, 'For thicker sauce use less wine. For low quality sauce, use
vinegar instead of wine.' Then he adds, 'Cooking time depends upon how
well the fireman tends the fire and is not distracted too much sipping the
homemade wine. About 4 to 5 hours should do for a small goat."

CHILEHEADS DIGEST V2 #302

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.