I am a relatively new convert to live fire cooking. Years of cooking in restaurants have meant I’m more accustomed to gas burners and ovens, but since my ‘retirement’ I’ve been able to explore barbecuing a bit. With the help of the generous and enthusiastic online BBQ community, I’ve added a few more skills to my cooking and a few more ovens to my garden.
Goat responds beautifully to smoke and fire. The meat is robust enough to stand up to the flavour imparted by wood and charcoal, and its sweetness offers a lovely contrast. The recipes in this chapter are a mix of the quick-barbecued with a punchy marinade, and the slow-smoked which offer the ‘pulled’ meat that is so juicy and delicious.
As good as the recipes are, they are only half the story. There is something about getting outside and cooking that turns a lunch or dinner into a gathering and an event. It strips away the formality of eating, making it more relaxed and convivial, be it for two people or ten. That is what I hope you do with these recipes: invite some friends round, have a cook-out, and enjoy yourself.