Grilled Goat

Grill-Billies-How to Roast a Goat
Step by step instructions on how to cook a goat on a Meadow Creek PR60.
Visit us at

Video Transcription:
Bill: Today we’re going to cook a goat. This is a 25 pound goat. We got it from a slaughterhouse up in Warren, New Jersey. This is a USDA slaughterhouse. When you get it, it comes in a bag like this. We’re going to remove the bag right now.

Joe: By the way, we’re the Grill Billies. We’re the Meadow Creek dealer for smokers, pig roasters, and backyard equipment. I’m Joe Pino, and this is my partner Bill Drejka. Today, we’re going to cook the goat on a PR-60T. PR stands for pig roaster.

Joe: Cooking a goat is not very much different than cooking a pig. Basically it’s all getting it up to the proper internal temperature. We’re going to try to achieve anywhere between 170 to 180 today, meat temperature. We’re going to cook anywhere between 275 and 300 on the PR-60.

Bill: This is a flavored extra virgin olive oil. We’re just going to rub it. Do you want to do some of that too Joe? We forgot to check if this was a male or female. It’s important to me to know. This may look simple, but this is a technique I learned when I worked on a cruise ship for retirees. Old ladies really liked us. This is how I got really good at it. I’m going to insert some garlic slivers in the meat. You look for a meaty spot and pierce it. This is a sliver of garlic here, fresh garlic. You just stick these in, as so. Not as meaty as a pig, because they don’t eat like pigs.

Joe: Lovely, I guess I’d call you cinematographer, or a photographer, or whatever brought us, videographer, brought us this wonderful beer to drink today with the goat. Where the heck did you find this?

Bill: It’s made with horny goat weed, and that’s for people that have no lead in their pencil. We’re done with the portion of the prep that requires the garlic to be inserted into the meat. Now we’re going to spice it up. The spices are going to be…we’ll do the cavity first. Here’s the salt and pepper and then some marjoram. Well, first we’ll do the salt. There’s no order to this. It’s just whatever you like. Put a little salt on the private area.

Bill: I don’t know. Add a little pepper on the pecker, I mean, excuse me, pepper. And some marjoram. Take it easy on these spices. But if you like a lot, by all means. And I also have some fresh rosemary. As the Italians say, Rosa-marie. A little garlic powder as well. Now, flip. Do this side now. This is the baste we’re going to use on the animal. After it’s in there about an hour, we’re going to start basting it. In this pot is two sticks of butter, about a half cup of olive oil. I heated that up and smashed eight cloves of garlic in it, cooked them until they were cooked, then put some of my fresh spices like this here. This rosemary and thyme in it, some salt, pepper, half a lemon, and a splash of white wine. I drank the rest of the bottle.

Joe: We’re going to put the goat on this PR-60, the Meadow Creek. We want to show you how we light a fire when we cook pigs and goats. We pre-started this fire, but we lit it with a torch. The way we like to light these fires is we like to spread the coals out evenly in the bed of the roaster. Then we’ll take the torch and we’ll just light the two ends. I know in our previous pig video we did it differently, but we’re doing it this way now. By lighting the two ends, the fire will burn nicely towards the center, give you a nice, even heat. You don’t really over-fire the PR-60.

What we want to do is we want to get the pig roaster up to 300, 325. Normally, we put this drip pan in as soon as we light the fire, not do it when it’s up to temperature, but we want to show you the coals in the bed of the cooker. We got away from the expanded metal grates this year, and we went to this bar grate as we call it. It’s safer. You won’t cut yourself on it. They clean up nicer, too. That’s a new design and that will be carried through on everything else that’s done over the next year.

Joe: It’s all 304 stainless. All our cooking grates are stainless. Every
one of them.

Bill: We put our baste on.

Joe: You just want to dab it. You really don’t want to knock your spice away. Okay, folks, it’s dinnertime. This 25 pound goat took 3 hours and 15 minutes. Temperatures range, depending on where you cook your favorite goat, whether it’s in the hind quarters, it was 180, 175. In the front it was 165, 170. Anything over 165 is fine. We’re going to get ready to carve it now. We cooked this on a PR-60, which is a pig roaster. It’s designed for pigs, but don’t tell the pigs, please. So, we’re going to start cutting this up. The front shoulder here, this is your hind quarter here. So get ready for the royal cut.

Joe: I hope you enjoyed our video on how to cook a goat. I want to thank you for viewing us. We are the Grill Billies. You can join us on Here’s to all of you who decide to cook a goat. Good luck. We wish you the best.

8 Responses to Grilled Goat

  1. supersudokulangit says:

    excuse me sir, did you rest the goat before you served it? I heard that if
    you rest the meat, the meat is going to suck back it juices….

  2. Joe Pino says:

    Yes we did. For about 45 minutes.

  3. yanikv says:

    Neat. I didnt know you could cook an entire goat like you would a pig.

  4. MICKY PERTH AUS says:

    great vid guys love it! hope to see more thanx heaps

  5. Bootscoot Lard says:

    You better hope it was a female or a CASTRATED male..

  6. Rivet Gardener says:

    That was a delicious goat! We excuse your partner for mis-identifying the
    goat parts due to the fact that he is the engineer of your team.
    Otherwise…… 🙂 Nice smoker too, cool design. Loved the video, love
    cabrito and look forward to more videos. Thanks!

  7. Jack Stines says:

    Crass bunch of yankees, ain’t they?

  8. H.J.D says:

    dog = greyhound LOL

Leave a Reply

Your email address will not be published. Required fields are marked *