thegrillinguys.com Open in urlscan Pro
66.96.132.41  Public Scan

Form analysis
2 forms found in the DOM

GET https://thegrillinguys.com/

<form role="search" method="get" id="searchform" action="https://thegrillinguys.com/">
  <div class="input-group">
    <input type="search" class="form-control" placeholder="Search" value="" name="s">
    <span class="input-group-btn btn-default">
      <button type="submit" class="btn"> <i class="fas fa-search"></i> </button>
    </span>
  </div>
</form>

GET https://thegrillinguys.com/

<form role="search" method="get" id="searchform" action="https://thegrillinguys.com/">
  <div class="input-group">
    <input type="search" class="form-control" placeholder="Search" value="" name="s">
    <span class="input-group-btn btn-default">
      <button type="submit" class="btn"> <i class="fas fa-search"></i> </button>
    </span>
  </div>
</form>

Text Content

Skip to content
 * 
 * 



 * 
 * Home
 * Recipes
 * Contact BBQ Bob
 * Contact Jop
 * Find Your Station
 * Board of Directors
 * Older Shows
   * 2022
   * 2021
   * 2020
   * 2019
   * 2018
   * 2017
   * 2016



Recipes


DAVE SPENCE FAMOUS GOAT RECIPE

BYNUM1PIRATE

Nov 5, 2010

Dave Spence is marvelous individual. He lives 20 miles east of Enid, Oklahoma. 
When I was down there 3 years ago, I became friends with him.  He works at the
grain elevator and is famous for his smoked goat.  I asked him if I could share
the recipe with you all and he agreed to.
 
Dr. Chicken’s Spicy Goat Rub
1 cup paprika
1/3 cup BBQ spice
1/4 cup Worcestershire sauce/black pepper blend. (McCormick’s brand)
1/3 cup Smokey Sweet pepper blend
1/4 cup ground chipotle Chile pepper
1 cup brown sugar (use the dark stuff for better flavor)
1/3 cup curry powder
1/4 cup ground ginger
1/2 cup garlic powder
1/2 cup ground mustard
1/8 cup ground cumin
 
Here is Dave’s explanation of how to cook your goat:
 
Rub entire cut of goat with Extra Virgin Olive oil until meat chunks have sheen
to them.  Remove membrane from ribs and cut away any excess fat.
Lightly salt & pepper the meat then cover the meat with a light coat of the SGR
rub listed above and gently rub it in.  Allow meat to sit covered with plastic
wrap in the fridge overnight.
I’ve cooked my goats at 225° F at the cooking site as much as possible.  I know
that’s low, but it helps the meat turn out tender.  Cook it until it reaches an
internal temperature of 140° then wrap it in double foil for at least an hour
before slicing it up for folks to love!
Baste all the meat at least 3 times during the course of cooking it on the
smoker.  I used my “Cajun Mop #19”.  This uses sugar and high amounts of garlic,
so try not to burn it.


SHARE THIS:

 * Twitter
 * Facebook
 * 





POST NAVIGATION

Northwoods Pheasant with Cumberland Sauce


Grills with Engines!!!

BY NUM1PIRATE



RELATED POST

Recipes

STUFFED POBLANO

Jul 15, 2023 Num1Pirate
Recipes

CORNED BEEF LOW-CARB REUBEN BAKE

Mar 18, 2023 Num1Pirate
Recipes

IRISH EGG ROLLS

Mar 18, 2023 Num1Pirate

PODCASTS



SPONSORS

     

    



   





--------------------------------------------------------------------------------



FOLLOW US

 * Facebook
 * Twitter



Proudly powered by WordPress | Theme: Newsup by Themeansar.