Smoked Chimichurri Goat

Name: Ziegenfleisch Chimichurri Geräuchert
Total time: 5 h
Ingredients: 15 g Getrocknete Petersilie; 10 g Getrockneter Oregano; 10 g Knoblauchpulver; 6 g Rote Chiliflocken; 16 g Grobes Meersalz; 8 g Schwarzer Pfeffer, grob gemahlen; 5 g Getrocknete Zitronenschale

MarinadeOtherHot SmokingEasy5-7 hrs85-90 °C120-135 °CCherry + Apple

Argentinian Chimichurri made from fresh parsley, oregano, garlic, and chili gives the goat meat a herb-fresh, slightly acidic note. Slow smoking over cherry and apple wood complements the green marinade with elegant smoke aromas. A South American-inspired BBQ highlight.

Ingredients(for 1 kg)

Dried Parsley15 g

Dried Oregano10 g

Garlic Powder10 g

Red Chili Flakes6 g

Coarse Sea Salt16 g

Coarsely Ground Black Pepper8 g

Dried Lemon Zest5 g

Instructions

Prepare Chimichurri Rub

10 minutes

Mix all dry ingredients. Work with olive oil and a little red wine vinegar into a spreadable paste and distribute evenly on the goat meat.

Marinating

6-12 hours

Cover the rubbed meat and marinate in the refrigerator for 6-12 hours. Acclimatize at room temperature for 30 minutes before smoking.

Smoking

5-7 hours

Preheat smoker to 120-135 °C with cherry and apple wood chips. Smoke the meat indirectly until a core temperature of 85-90 °C. Turn every 90 minutes.

Pro Tip

Use fresh parsley instead of dried – the green of the herbs stays juicier and more aromatic under the smoke bark.

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