Smoked Goat Roast

This last couple of weeks we were in Northern Saskatchewan camping at one of my favourites places in the entire world. The Meadow Lake Provincial Park – if you are planning on taking a trip this was I highly recommend checking it out. Next to being at my favourite place on earth, I was there with my wonderful family and my favourite thing when we are camping is the food! There is nothing better then camping food!

This smoked goat roast becomes very tender and has delicious flavour. We used a shoulder piece and it turned out great!

If you don’t like goat meat you can use the same method with a beef roast if you prefer.

I used a small metal roaster wrapped in tin foil however a tin roasting tray would work just fine. Don’t worry about using anything with a lid as you do not want to cover this while cooking, the point is to smoke the meat.

For a little added flavour I toss in:

  • 1 inch ginger sliced thick
  • 3 chilli peppers
  • 2 whole cloves garlic
  • Half green pepper – cut into chunks
  • Half large onion – sliced thick
  • Handful cherry tomatoes – any tomato will work (I only used these as I have so many tomatoes in my garden going crazy right now!)
  • Olive oil
  • Salt and pepper
  • Paprika

I do not add any other spices as the idea here is to have the smoked wood provide all the flavour. I disposed the vegetables that were smoked with it afterward, but they can defiantly be eaten as well.

I prepped the roaster with tin foil outside and did a thin coating of olive oil. Then tossed all my vegetables on the the bottom, added about 2 tablespoons of oil and tossed. Sprinkled the bottom of the roast with paprika, and placed in roaster pan. I made sure to keep the side that had the most fat on the top. Then gave a generous sprinkle of salt and pepper and it was ready for my make shift smoker.

You can purchase smoking chips at any large box store in the BBQ section, at a butcher shop or any outdoor store such as Cabella’s all year. There are so many flavours you can experiment with Cherry, Mesquite, applewood, alder, hickory – and they are all amazing! My go to is Hickory.

Since we do not have an “actual” smoker I made one out of our charcoal BBQ. I filled just enough charcoal to cover the bottom on the BBQ, we want some heat but not mounds of heat, we really need the coals to provide enough heat to have the smoking chips be able to start smoking and doing what they do. Around 175-200*F is what you are looking for.

I soaked about 2 1/2 cups of smoker chips in water for around 2 hours before hand. Got my coals red hot, then added the chips to the coals. I then placed the roaster directly on top of the coals and covered with the lid of the BBQ only. The reason you need to soak your chips it to allow them to retain moisture so they do not catch fire, but yet smoke instead. They do not need to be soaked for a long period of time, 2-3 hours should be plenty.

As soon as these chips hit the coals, they instantly started to smoke – it smelled amazing!!!

It is important NOT TO OPEN the lid, you will release all the built up smoke. Because I was using a charcoal BBQ, I did open the vents slightly on the sides to allow air flow into the BBQ to keep the coals going, I only opened the lid twice the entire time it was smoking.

This one took about 5-6 hours until I was satisfied, it was medium well done. However, it could have probably came off sooner when it was about medium rare but I was not in a big hurry for it so I left it sit in there and added a few more smoker chips, about an hour before I removed it.

If you are not a fan of smoked meat, you most likely would not enjoy this roast. However, if you, like me love that Smokey flavour added to your food you have to give this a try! Eating smoked meat takes me directly back to my childhood, I just love it.

With the left over meat I had I used it for breakfast the next morning. I sliced it thin and fried it up with my eggs and hash browns and it was delicious!

I do hope that you give this a try and enjoy it as much as we did!

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