GOAT ASADO

Equipment

• Metal wire snips/Pliers
• Stainless steel wire
• 1 Asado cross
• 1 pair thick heat-resistant gloves
• 1 cleaver
• Chopping Board and large table to work on

Ingredients

Goat Al Asador:

• 1 whole goat (approx. 10-20 kg)
• Olive Oil
• Salt (We used Olssons Red Gum Smoked Salt)

Basting Brine:

• 1 bunch parsley, chopped
• 4 rosemary sprigs, leaves removed
• 750 ml water
• 4 garlic cloves, crushed
• 125 g salt
• 125 ml red wine vinegar or apple cider vinegar
• 100 g sugar
• 2 lemons
• Onion
• Bay Leaves
• Peppercorns
• Any other garden herbs you might have
• Butter
• Can of Beer

Method:

Basting Brine Instructions:

1. Combine all ingredients in a pot.
2. Bring to a simmer for 5 minutes, then set aside to cool.
3. Use a herb brush throughout the cook to apply to the goat regularly.

Goat Asado Instructions:

1. Build the Fire Pit

• Create a pit with the fire concentrated on one side to generate indirect heat. Use cinder blocks or rocks if available to focus the heat.
• Maintain a steady base of glowing coals throughout the cooking process.
• Use your hand, near where the meat is located to test the heat. You should be able to hold for 5-7 seconds. Any less than 5 seconds, the heat is too hot. You need to keep this temperature consistent through the cook.

2. Butcher & Secure the Goat on the Asado Cross

• Use a cleaver to carefully split the sternum and open the ribcage.
• Break the inner clavicle bones to allow the ribs to stay open.
• Remove any loose pieces inside the chest cavity and separate the bones between the hind legs to flatten the goat.
• Use stainless steel wire to secure the legs to the crossbars. Be careful not to tighten the wire too much to avoid tearing the meat.
• For additional stability, tie wires through the mid-back of the goat and around the crossbars.

3. Cook the Goat on the Asado Cross

• Position the goat on the cross with the bone side facing the fire.
• Cook the bone side for 5-6 hours, then flip it and cook the skin side for 1 hour to finish.
• Baste the goat regularly using the herb brush and basting brine
• Adjust the height and angle of the cross throughout the cook to ensure even heat distribution.

Tip: When the shoulders start to bleed and the skin becomes soft, and the rib cage is golden brown, it’s time to flip the goat. Cooking will take about 5-7 hours depending on the size of the goat.

4. Serving the Goat

• Once the goat reaches an internal temperature of 62-65°C and is tender, remove it from the cross.
• Cut the wires, carve the goat into pieces, and serve on a platter.

Cooking Tips

1. Monitor the fire closely and adjust as needed to avoid overcooking.
2. Flexibility with timing is key—if the goat needs more time, let it cook slowly for the best results.

CHIMI RECIPE

INGREDIENTS:

• Fire-roasted red capsicum
• Olive oil
• Red wine vinegar or Apple Cider Vinegar
• Garlic
• Fresh parsley
• Oregano
• Red Onion (Optional)
• Fresh Lemon Juice
• Smoked paprika (Optional)
• Red chilli flakes (optional for heat)
• Salt and pepper to taste

INSTRUCTIONS

• Roast the capsicum over an open flame until the skin is blackened and blistered. Let it cool, peel off the charred skin, and finely chop.
• In a bowl, combine the chopped capsicum with minced garlic, parsley, oregano, a lot of olive oil, vinegar, onion, lemon juice
• Season with salt, pepper, and chilli flakes to taste (optional).
• Stir well and let it sit for a bit to let the flavours meld.