Though goat is not usually offered at Big Bob’s, it has made at least one notable appearance on the menu. In 1938 the early spring brought on a record crop of wild onion that blanketed the front yard of Big Mama’s house. Since separating from Big Bob, she had become responsible not only for raising the children but for pulling up the onions, as well. As she bent over to address this spring nuisance, she presented Ruth’s pet goat an irresistible target; taking a running start, the goat sent Big Mama sprawling into the onion patch. That was the final straw for Big Mama. They loaded the goat into the car and took it straight to Big Bob. The goat didn’t have a prayer. But it was quite tasty that day . . . and still is if it’s cooked right!
Recipe information
Yield
serves 20
Ingredients
Preparation
Step 1
Place the goat, skin side down, on a tabletop. Season the belly of the goat with the salt and pepper, working the seasoning into all crevices and making sure that all exposed meat is coated well.
Step 2
Light 10 pounds of charcoal in the cooker firebox and add 2 chunks of wood. When the cooker reaches 225°F, place the goat on the grate of the cooker, skin side down. Maintain the cooking temperature by adding 10 pounds of charcoal and 2 chunks of wood every 2 hours or as needed. A more consistent temperature can be held if the charcoal is prelit in a separate burn pit before being added to the firebox.
Step 3
When the goat has cooked for 3 hours, baste the goat generously with Barbado Baste. Cook, basting every hour, for an additional 5 to 6 hours, or until the internal temperature of the thickest part of the legs reaches 190°F.
Step 4
Let the goat rest for 20 minutes prior to serving. Drizzle with Barbado Baste prior to serving. The goat can either be offered whole, letting the guests use tongs to pull their meat, or hand-pulled, chopped, and served.
Cooking Method
Step 5
Indirect heat
Suggested Wood
Step 6
Hickory, Oak, Pecan
