Smoked Chivo on Indian Fry Bread

Last time I smoked some chivo (young goat) I made Tacos . It was soooo tasty I went with the same recipe but added a nice kick of Tatonka Dust to the mix.

Combined about one tablespoon each of garlic, black pepper, rosemary, thyme and paprika..

 



Gathered my wet ingredients, 1/2 cup of A1, 1/4 cup worcestershire sauce, 1/4 cup of Bufalo Chipotle sauce, 1 cup of water....also added a good dash of Tatonka Dust. About one teaspoon.

 

 

 

 

 

Trimmed the fat from the goat leg...

 

 

 

 

Coated the meat with the dry rub ingredients, placed in a large baggie and poured the marinade in too

 

  

 

 

 

 

 

I let this marinade overnight in the fridge...

 

the next day I placed the goat meat, marinade too into the BPS drum at 275F degrees...

 

 

 

 

While the goat meat slow smoked I made my Indian Fry Bread...

 

2 cups of flour, 1 TBS baking powder, 1 tsp salt combined

then add 1 TBS lard or shortening, mix well

add 1/2 cup of warm water, knead and let it rest 30 minutes

 

 

 

 

 

Roll these out and use your hands to form an edge around the bread.

 

 

 

Fry til golden and puffy.. I have better luck getting them to puff up if I use a large spoon and baste the top of the bread with hot oil while the bottom is browning.

 

 

 

 

 

 

When the goat meat is pull apart tender it's ready...this took about 6 hours and I did cover it half way through the cook.

 

 

 

 

 

 

I topped a fry bread with some of the meat, gave it a sprinkle of more Tatonka Dust, then added asadero cheese, onions, tomatoes, lettuce....and can't remember what else. lol  I was so interested in the meat, it didn't matter what was on top. :)

 

 

 

 

 

 

 

 

 

It was pretty danged tasty. :)  

Again, it's tempting to raise goats but I know how much work they are. They get into everything. lol For now I'll just stay with cattle, pigs, poultry and shrimp. :)