Interested in cooking some goat without braising. Anyone have any tips?

Field dress goat, season to your liking, position it in the fetal position in one of those big aluminum trays, pour a beer into the tray and cover with foil. Cook in smoker for several hours at low temp, much like a brisket. Then, for the last hour or so uncover the foil to get some of that good smoke flavor. As far as the seasoning, I like salt, pepper, garlic, and claudes brisekt marinade sauce.

as the above guy said, cook it like you would a brisket really slow. You can also throw a chunk in the crock pot like a roast or anything else. Chivo is good eatin.

cut into shoulders, legs and ribs, salt and pepper, and cook over hot bed of mesquite coals on an open pit until done. The ribs won't make it to the house because everyone will want a "taste".

makin me hungry

whole ham/ shoulder: season to taste, seer(sp)outsides, wrap in foil add butter and italian, drink beer for 5-6 hours, when drunken munchies hit unwrap leg, remove bone (should pull right out like a chicken bone), throw on slice of bread or dip in sauce.... as far as ribs cook unwrapped and as rab stated better grab em quick.

What is the cut off age limit for goat meat? 1 or 2 years? 1 year old intact male, or 2 year old cut male? I was given a two year old intact male goat last year. Took him out in the desert, .22 to the head, cut up in the garage the same as I do elk, antelope, etc. The garage smelled like goat for a year, and unless I cook it in some wierdo Indian curry/yogurt recipe off the net, my house smells like goat the minute the meat hits the skillet. I've only eaten it twice. The stomach won't let me try again.

ya i'd definitely steer clear of eatin the ones with huevos.

You want ~6 month old whether goats for BBQing and eating (under a year for sure).... not 2 year old bucks. Damn, that hadda be nasty. Sorry, not laughing at you... but with you.

I have a few great goat recipes that I'll post tomorrow.

And remember... Cabrito is goat, but goat is NOT Cabrito!

1) Give goat to a hungry mexican
2) Go buy yourself a prime ribeye for a good deed and enjoy

Cabrito was specified by the OP and is kid goat, typically less than 6 months old and 60 pounds or less.

Cabra is goat which fits marcel's gift animal. I have no recipe for cabra but the camel jocks might have something that would work. I'm not interested though.

Incidentally, all goat should be cooked outside over mesquite coals, it is just wrong to cook goat inside.

I learned my lesson on goat. I had my suspicions about that one to begin w/, but I thought I'd at least try. I plan to try one of the young ones sometime. I might be able to sell some to the Mexicans and Basques around here every now and then.

marcel, do you also eat aoudad and javelina?

one that's still on the teat is the best. cabrito!