Smoked Chili Rubbed Goat Shoulder Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SMOKY PORK SHOULDER WITH CHILE PASTE



Smoky Pork Shoulder With Chile Paste image

A well-seasoned, chile-paste-slathered pork shoulder is already going to win, no matter what you do to it. Which seems to me like the ideal reason to try a new technique: slow roasting, off-flame, with ambient heat, using your outdoor grill as a coal-fired oven in the off-season of dead winter. Even if your live coals snuff out, or smoke too heavily, or you get bored of the snow-muffled silence or feel lonely in the winter solitude of your backyard, even if you miscalculate sunset and find yourself in the dark with a cellphone flashlight trying to read the internal temperature of the meat to discover it's still raw in the center - all you have to do is close up shop out back, come inside and shove the thing in your conventional oven and then read the newspaper until dinner.

Provided by Gabrielle Hamilton

Categories     dinner, lunch, barbecues, main course

Time 7h

Yield 8 to 12 servings

Number Of Ingredients 11

1 boneless pork shoulder with nice fat cap intact, about 9 pounds
3 tablespoons coarse kosher salt
2 tablespoons freshly ground black pepper
6 pasilla chiles, stemmed and seeded
6 guajillo chiles, stemmed and seeded
8 chiles d'árbol, stemmed and seeded
12 garlic cloves, peeled
1 bunch scallions, washed, roots trimmed, cut in thirds
1 bunch cilantro with stems, washed well
6 tablespoons white vinegar
2 pinches kosher salt

Steps:

  • Set pork shoulder in a deep roasting pan just large enough to accommodate it. With a sharp knife or straight edge razor blade, cut a deep 3/4-inch diamond pattern into the thick fat cap.
  • Sprinkle 2 tablespoons kosher salt over the diamond cuts, then all the pepper. Rub the salt and pepper into the cuts and all over the top and sides of the pork shoulder.
  • Turn the shoulder fat-side down, and sprinkle the remaining salt over the meat. Rub the salt and any pepper that has scattered in the pan into and all over the meat to have a wholly seasoned piece of meat - especially on the top, in the diamond-cut fat area. Let the seasoned roast rest on the counter at room temperature for 2 hours.
  • Meanwhile, make the chile paste. Bring a medium saucepan of water to boil. Off heat, add the pasillas, guajillos and árbols, and let them soak for 30 minutes while you gather and prepare the other ingredients. When the chiles are softened, transfer them and 1/2 cup of their soaking water into a high-powered blender. Add the garlic, scallions, cilantro, vinegar and kosher salt, and blend into a smooth, dark red-brown paste. (The consistency should remind you of jarred applesauce.)
  • Pour this chile paste over the pork shoulder and massage it all over the roast, leaving a nice extra schmear on the top of the roast and, again, seasoning the diamond-cut fat cap a little more generously than the bottom. (The fat on the top is going to render slowly all through the cooking and melt down into the meat, in a self-basting way, which is why the most seasoning is at the top.) Don't worry about the excess paste; it will remain in the roasting pan to enhance the juices later.
  • Build a fire in your grill, then push the hot coals to one side in a mounded crescent shape, leaving space for the roasting/drip pan that now holds the marinade-slathered meat. If using an oven, heat it to 325.
  • Remove the meat from the pan, and set it to the side (I use a sheet of parchment for easy cleanup) while you prepare the grill or oven.
  • To prepare the grill or the oven, add a full inch of water to the roasting pan, stirring briefly to combine it with the excess chile paste, and nestle the roasting pan into the bottom of the grill in the empty space next to the crescent of coals, or on the bottom rack of the oven.
  • Place the grill rack in position over the coals. Set the meat directly onto the rack above the water-filled roasting pan so that the juices will drip into it while cooking. If using a conventional oven, place the roast, fat side up, on the rack directly above the roasting pan.
  • Place the cover on the grill, open the vents all the way and let the roast cook for 3 to 4 hours maintaining a gentle 300 degrees, adding coals when needed. If the temperature spikes to 325 or drops to 275 along the way, it doesn't matter at all - open and close the lid as needed to get back on track. The goal is to slowly, gently cook the meat, giving all that fat time to melt, the skin time to crisp and the tough cut of meat (muscly shoulder) time to become tender.
  • Add water to the drip pan if you see it evaporating, though I did not need to add liquid any time I tested this. The natural fats and juices drip down into the pan, commingling with the chile-paste-spiked water to create a smoky, spicy, delicious cache of pan juices for later spooning over the roast while it rests. Loosely cover the meat with foil if it starts looking too dark too soon.
  • Cook until the internal temperature reaches about 165 degrees, up to 4 hours. Remove from the grill (or the oven). Remove the roasting/drip pan. Let the meat rest for 30 minutes. Spoon the drippings over the roast until glossy and moist. Slice thin.

Nutrition Facts : @context http, Calories 753, UnsaturatedFat 30 grams, Carbohydrate 9 grams, Fat 55 grams, Fiber 3 grams, Protein 53 grams, SaturatedFat 19 grams, Sodium 860 milligrams, Sugar 2 grams

SMOKED-CHILI-RUBBED GOAT SHOULDER



Smoked-Chili-Rubbed Goat Shoulder image

I'll barbecue the hell out of a goat: get the whole animal on the grill or do up just the head or maybe the legs-whatever strikes my fancy. But the shoulder is probably my favorite cut to treat to hours and hours of gentle smoky caressing. This is party cooking, because (a) everyone will want some of this tender, spicy action and (b) though it takes a while to cook, you're only not sitting on your ass and drinking for, like, 10 minutes. The goat shoulder smokes for approximately seven hours. The smoking should be done in an indirect smoker (Texas-style chamber smoker). A temperature of 225°F to 250°F (a big variation, as smokers can be hard to control) should be maintained for 7 to 8 hours. The time variation is big, too, as there are so many smokers, and often backyard versions don't hold heat all that well. At a constant 250°F, it should not take longer than 7 hours, but an understanding of the variable types of equipment should be acknowledged. LISTEN Idris Muhammad, Boogie to the Top-a fun, funky album. My favorite tune is "Bread" ("B-R-E-A-D, that's what I said!"). Dance with your goat! DRINK Laphroaig, a couple rocks. Goat, chili, and smoky Scotch-there should be a song about this trio.

Provided by Zakary Pelaccio

Yield Serves 4

Number Of Ingredients 8

4 fresh long red chilies, such as Anaheim or Hungarian Wax, chopped
2 fresh Thai bird chilies, chopped
3 inches fresh ginger, peeled and chopped
8 garlic cloves, crushed and peeled
1 bunch of flat-leaf parsley, leaves only
2 tablespoons sea salt
1/4 cup olive oil (the best you can afford)
1 bone-in goat shoulder (about 5 pounds)

Steps:

  • 1. Use a mortar and pestle to pound the chilies, ginger, garlic, and parsley with the salt to a coarse paste, pounding each ingredient thoroughly before adding the next. Add the olive oil, pounding again to form a pretty smooth paste.
  • 2. Rub the goat shoulder with the chili paste and refrigerate, covered, for 24 hours.
  • 1. Preheat a smoker (see Headnote above).
  • 2. Place the goat shoulder in the smoker (reserving any leftover marinade) and let it ride for about 3 hours. Keep an eye on the temperature, stoke your fire, and drink a Scotch. Occasionally baste the goat with the leftover marinade. After 3 hours, periodically jiggle the leg. When it gives you the sense that if you pulled just a bit harder you could tear it from the joint, it's ready, but it'll probably take another 3 to 4 hours. Serve it straight away on a platter and tear into with your hands.

More about "smoked chili rubbed goat shoulder recipes"

DRY-RUBBED SLOW ROASTED GOAT SHOULDER RECIPE
Web May 30, 2021 After 5 hours of roasting. The meat will brown, but the parchment also holds in moisture, keeping it juicy. Fork tender is what …
From shepherdsongfarm.com
Cuisine American
Total Time 17 hrs 15 mins
Category Main Course
Calories 282 per serving


SMOKED CHILI - HEY GRILL, HEY

From heygrillhey.com
4.9/5 (11)
Category Main Dish
Cuisine Comfort Food
Total Time 2 hrs 20 mins


BRAISED GOAT SHOULDER WITH SWEET PAPRIKA - SHEPHERD SONG FARM
Web Jan 24, 2013 1-2 hours before cooking, sprinkle the goat liberally with salt, pepper, and a light (but thorough) dusting of sweet (dulce) smoked paprika. Place on a plate in the …
From shepherdsongfarm.com


ANAHEIM CHILE RECIPES & MENU IDEAS | EPICURIOUS
Web Smoked-Chili-Rubbed Goat Shoulder I'll barbecue the hell out of a goat: get the whole animal on the grill or do up just the head or maybe the legs—whatever strikes my fancy. …
From epicurious.com


SMOKED CHILI WITH TENDER CHUCK ROAST - BURRATA AND …
Web Mar 14, 2023 After resting, turn up the heat on the smoker to 275 degrees F. As the smoker comes up to heat, cut the chuck roast into bite-size cubes and discard any pieces of fat. Add the chuck roast to the chili with the …
From burrataandbubbles.com


SMOKED-CHILI-RUBBED GOAT SHOULDER RECIPE | EPICURIOUS
Web Apr 19, 2012 The goat shoulder smokes for approximately seven hours. The smoking should be done in an indirect smoker (Texas-style chamber smoker). A temperature of …
From bojongourmet.blog


CHILI-RUBBED SMOKED PORK SHOULDER BURRITOS - MEATWAVE
Web May 17, 2018 After 14 hours of cooking, the meat hit between my target temperature range of 198-203°F, at which point I removed the shoulder, wrapped it in foil, and let it rest in a …
From meatwave.com


SMOKED GOAT LEG ROAST-EXCELLENT - BACKYARDHERDS
Web Oct 23, 2012 Recipe for a smoked 4-5 lb goat roast. Brine goat roast in 1 gallon of water OVERNIGHT with 1 cup of salt and 1 cup of sugar added. pat roast dry and make about …
From backyardherds.com


SMOKED PORK CHILI - DON'T SWEAT THE RECIPE
Web Oct 24, 2023 Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, green bell pepper, poblano pepper, and jalapeno pepper into the Dutch oven and cook for 5-7 minutes. 1 tbsp Olive oil, …
From dontsweattherecipe.com


SMOKED CHUCK ROAST CHILI RECIPE - TEXAS STYLE
Web Dec 6, 2018 Instructions. Rub the chuck roast with olive oil and then apply both of the rubs evenly. Place the chuck roast in a large cast iron skillet and in the smoker at 225 for 4 hours. In the last hour put your peppers, …
From smokedmeatsunday.com


HOW TO COOK A GOAT SHOULDER - PRACTICAL SELF RELIANCE
Web Dry rub the meat, and then roast the goat shoulder at 325 degrees F (160ish C) for 4 hours. Simple enough, so that’s what I did. The vast majority of the recipes I can find are made with middle eastern …
From practicalselfreliance.com


SMOKED-CHILI-RUBBED GOAT SHOULDER | CONSTANT COOKBOOK
Web 4 fresh long red chilies, such as Anaheim or Hungarian Wax, chopped; 2 fresh Thai bird chilies, chopped ; 3 inches fresh ginger, peeled and chopped
From constantcookbook.com


SMOKED-CHILI-RUBBED GOAT SHOULDER - TAPPECUE.COM
Web Smoked-Chili-Rubbed Goat Shoulder1. Use a mortar and pestle to pound the chilies, ginger, garlic, and parsley with the salt to a coarse paste, pounding each ingredient …
From tappecue.com


TRAEGER SMOKED PULLED GOAT LEG - THIS JEW CAN QUE
Web Oct 15, 2023 Place the meat in the grill and close the lid. Allow the goat to smoke at 225* until the internal temperature reaches about 165*. This took about 5 hours. In a large foil pan, combine the onion, white wine, beef …
From jewcanque.com


SMOKED-CHILI-RUBBED GOAT SHOULDER RECIPE | EAT YOUR BOOKS
Web Smoked-chili-rubbed goat shoulder fromEat with Your Handsby Zak Pelaccio Bookshelf Shopping List View complete recipe Ingredients Notes (1) Reviews (0) garlic fresh ginger
From eatyourbooks.com


SMOKED-CHILI-RUBBED GOAT SHOULDER - GLUTEN FREE RECIPES
Web Smoked-Chili-Rubbed Goat Shoulder is a gluten free, primal, and vegetarian main course. This recipe serves 4. One portion of this dish contains around 22g of protein, 37g of fat, …
From fooddiez.com


AN AMERICAN BARBECUE RECIPE FOR SMOKED GOAT SHOULDER
Web Jul 7, 2016 Three steps to great barbecue The cooking process breaks down easily into three sections. The initial cooking period. From the moment you put your rubbed meat into the smoker, most of what you’re...
From theguardian.com


SMOKY CHIPOTLE CHILI SPICE RUB - THE KITCHEN WHISPERER
Web Feb 28, 2019 This Smoky Chipotle Chili Spice Rub is perfect on chicken, pork, shrimp and burgers. Deep and rich spices that take your food to a whole new level! Try it on roasted veggies for an amazing twist on …
From thekitchenwhisperer.net


WILD PULLED GOAT SHOULDER - THE TATTOOED BUTCHER
Web 1-Preheat oven to 140 degrees Celsius, place goat shoulder in a dish after spraying with duck fat and adding your rub, salt & pepper 2-Cook for 1.5 hours then remove and add 1 …
From thetattooedbutcher.com


SMOKED PORK CHILI {BEST GAME DAY CHILI} - MISS IN THE KITCHEN
Web Sep 4, 2020 Instructions. Prepare grill to 300° with hickory or oak. Cut pork loin into 1- 2 inch pieces and drizzle with 2 tablespoons of olive oil. Sprinkle with dry rub and toss to …
From missinthekitchen.com


SMOKED LAMB AND SAUSAGE CHILI - SHEPHERD SONG FARM
Web Sep 17, 2017 Mix sugar and salt with pink salt. Coat lamb riblets evenly with salt mixture. Allow to sit overnight or up to two days refrigerated. Rinse with water, pat dry. Smoke …
From shepherdsongfarm.com


Related Search