BBQ52 - Mongolian Backyard Boodog

whole goat

💰Cheaper: whole lamb

Lamb is often more accessible and cheaper than goat.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

hot stones

Hot stones are essential for traditional cooking.

garlic

🥗Healthier: garlic powder

💰Cheaper: none

Garlic powder can be used for convenience.

Prepare the goat by skinning and gutting it carefully.

Rinse the goat thoroughly, removing any remaining hair or debris.

Season the inside of the goat with salt, pepper, and spices.

Stuff the goat with chopped onions, garlic, carrots, and potatoes.

Insert hot stones into the cavity of the goat to aid in cooking.

Seal the goat's openings with twine or skewers to keep the stones inside.

Prepare a fire and let it burn down until you have a bed of hot coals.

Place the goat on the coals and cover it with more hot stones.

Cook for approximately 2-3 hours, turning occasionally to ensure even cooking.

Check the internal temperature; it should reach at least 160°F.

Once cooked, remove the goat from the fire and let it rest for 15-20 minutes.

Carefully open the goat and serve the meat with the cooked vegetables.

Enjoy the dish with traditional Mongolian bread or rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens