Smoked-Chili-Rubbed Goat Shoulder
A succulent goat shoulder marinated in a spicy chili-ginger paste and slowly smoked until tender. This rustic dish combines the heat of multiple chilies with aromatic ginger, garlic, and fresh parsley for a bold, flavorful meal.
Ingredients
- •4 whole fresh long red chilies, such as Anaheim or Hungarian Wax, chopped
- •2 whole fresh Thai bird chilies, chopped
- •3 inches fresh ginger, peeled and chopped
- •8 cloves garlic cloves, crushed and peeled
- •1 bunch flat-leaf parsley, leaves only
- •2 tablespoons sea salt
- •¼ cup olive oil (the best you can afford)
- •1 piece bone-in goat shoulder (about 5 pounds)
Cooking Instructions
- 1.
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.
15 min
- 2.
2. Rub the goat shoulder with the chili paste and refrigerate, covered, for 24 hours.
1440 min
- 3.
1. Preheat a smoker (see Headnote above).
30 min
- 4.
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.
420 min
