“Any suggestions on ideal temp for a whole 30 pound goat? I have read 170.”
Thanks AJ for contacting us! I LOVE roasting goat in my La Caja China!
I’d suggest a box temp of 250F for about four hours, until almost done (160F). Then place goat over the coals of a low mesquite fire, on the LCC grilling rack. Baste with the butter sauce and let it smoke until tender and done (170-175F), maybe another 20 minutes.
The Rick Bayless method is probably the best I’ve found:
As far as internal temp of your goat: “Cook all raw goat beef steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source.” – So sayeth the USDA. Of course, they them say, in the very next line, “allow meat to rest for at least three minutes before carving or consuming” – which simply proved that they don’t know their…goat…from a hole in the ground.
If you pull a whole roast goat (or any other animal) off the heat, and don’t leave it the heck alone for at LEAST 20 minutes, tenting loosely in foil, you should be sentenced to live on McRib sandwiches and gas-station corndogs the rest of your life.
To slightly modify a favorite movie line, What does the USDA know about the needs of a man’s soul? 🙂
Oh, and for goats I like a simple wet rub of salt, olive oil, and fresh rosemary. If you want to go fancier than that, there are some fantastic marinade, rub, and sauce recipes over at TexasGoat.com.
Hope this helps, let us know how it turns out!
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