Goat is generally sold in smaller portions but can be found whole from specialty butchers.
Roasting meat in a fire pit imparts a smoky flavor and succulence to the meat. Middle Eastern cultures have cooked goat this way for hundreds of years. While cooking meat in a fire pit might sound like a difficult and time consuming process, the actual cooking of the goat is quite simple and produes enough meat to feed a large crowd of people. It can become the centerpiece of any gathering and adds a festive spirit to holiday celebrations. Add this to my Recipe Box.
Instructions
1. Dig a fire pit that is about 4 to 5-feet deep. Make it large enough to fit the barrel when it is upright and cover it with several inches of dirt.
2. Place the barrel in the pit and line the bottom with charcoal, 6-inches deep.
3. Light the coals with the firestarter, ensuring they are evenly lit. Feed the fire until all the coals are red hot and there are at least 4 inches of them.
4. Insert the barbecue grill on top of the coals.
5. Coat the inside and outside of the goat with olive oil and an even sprinkling of salt and pepper.
6. Insert the goat into the heated barrel on top of the grill.
7. Place both sheets of metal over top of the barrel.
8. Cover the entire barrel and the large metal pieces with 2 to 3 inches of dirt.
9. Cook the meat for 12 hours or until the meat thermometer reads 160 degrees Fahrenheit when inserted into the thickest part of the meat, usually the haunch or shoulder.
Tags: inches dirt, meat fire