BBQ Goat With Chermoula Slow Smoked BBQ Recipe


by Papri



BBQ Goat With Chermoula Slow Smoked BBQ Recipe. This is Glen’s first time slow smoking a Goat on the Yoder 640S… The recipe was new, and who knows what BBQ smoked goat was going to taste like.
Charmoula / Chermoula Ingredients:
60 mL (¼ cup) red wine vinegar 
250 mL (1 cup) olive oil
10 mL (2 tsp) sweet paprika
2 mL (½ tsp) cayenne
10 mL (2 tsp) cumin, toasted
10 mL (2 tsp) coarse salt
10 mL (2 tsp) cracked black pepper
60 mL (¼ cup) lemon juice 
60 mL (¼ cup) lime juice
60 mL (¼ cup) chopped fresh parsley
60 mL (¼ cup) chopped fresh cilantro
6 cloves garlic, very finely minced

Heat the BBQ / pellet grill to 225ºF – with your choice of smoking chips, I use oak.
Place all of the Charmoula / Chermoula Ingredients in a blender and blend.
Rub some of the chermoula onto the goat shoulder and then place in the smoker.
After an hour, and then every half hour baste with the remaining chermoula.

***Goat is ‘cooked’ when it reaches 145ºF internally… but every slow roasted goat shoulder recipe recommends a cooking temp closer to 200ºF reached at about the 7 hour mark.

When I cook this again; I will pull it from the BBQ at a temperature much closer to 145ºF

#LeGourmetTV #GlenAndFriendsCooking

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