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Apr 17, 2012 04:03 PM

Cooking a few whole goats. What woods do you think I should use?

I have always used oak and hickory. What do yiu think about fruit woods?

I am also doing a few lambs so your ideas woulds be great.

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  1. We cooked with Apple and Almond wood at one of the restaurants I worked at and they were great.
    Are you looking for ideas on seasoning or roasting?

    2 Replies
    1. re: chefj

      I am looking seasoning ideas BIGTIME! Any ideas would be great.

      1. re: JB BANNISTER

        Jerk or Caribbean style Curry come to mind. Also Indian flavors like you would do for Tandoori marinades on Lamb or South Indian Mutton (goat is often called mutton in India)dishes.

    2. Can you source mesquite in S.C. ?

      7 Replies
        1. re: JB BANNISTER

          About what I figured. You would need a half cord. Go with your local hardwoods. Cabrito over mesquite has been on my profile for 5+ years now.

          1. re: JB BANNISTER

            JB...You burn a 1/2 Cord of that stink weed (mesquite) that smells like (I imagine) the devils ass crack, your neighbors will run you out of town ~~ Hell, they may even get up a petition and have you run out of South Carolina! Hahahahaha!


            1. re: Uncle Bob

              Uncle Bob, it sounds like you can't get mesquite, either...:)

              1. re: Veggo

                Thank goodness!! Nor do I want any!! The "weed" is not indigenous to my South, so running up behind the house to cut a truck load is out of the question. ~~ Here Oak, Hickory, Cherry, Pecan, etc. rule! ~~ I have cooked with it however..twice! After that, I gave the rest of it to an enemy! Hahahaha! ~~

          2. re: Veggo

            FWIW, according to Mexico Mike, Mexican cabrito restaurants use mesquite.

            1. re: Veggo

              Mesquite seems like the one used mostly when I lived in West Texas. I would be temped to try cherry if you can access it ....

            2. JB my standard answer to this question is; Except for Hickory, Mesquite, and maybe Black Walnut.. 95% + of the population can't taste the difference anyway. ~~ Unless you're a "Smoke-A-Phile" or something ~~~ So use what ya got. ~~ Me I would use Oak & Hickory or maybe Oak and Pecan...Heavy on the Oak (80%)...and light on the Hickory (20%) Ya might use a little more Pecan than Hickory if you use that combo ~~ Fruit woods? Cherry!!

              Have Fun!

              5 Replies
              1. re: Uncle Bob

                Bob: I've never used Black Walnut. What is it like? I got two large trees on a rental property and I think I am going to remove one ... Worth saving the wood?

                1. re: hawkeyeui93

                  Black walnut is extremely valuable to woodworkers and artists. Burning it is burning money.

                  1. re: Veggo

                    That was my initial thought about it, but my rental property is in Northern Iowa and the tree is not quite the century-plus growth most artisans covet [at least in this area] ....

                  2. re: hawkeyeui93

                    I heard it through the grape's bad/bitter/strong/ ~~ YMMV


                2. You could go Mediterranean and go with Olive or Grape prunings, if you can find some.

                  1. Seasonings you might think about using: lots of garlic, thyme, bay leaves, Greek oregano, hot paprika, salt, pepper, red wine vinegar.