Smoked-Chilli-Rubbed Goat Shoulder

Ingredients for Smoked-Chilli-Rubbed Goat Shoulder

• 4 fresh long red chilies, such as Anaheim or Hungarian Wax, chopped

• 2 fresh Thai bird chilies, chopped

• 3 inches fresh ginger, peeled and chopped

• 8 garlic cloves, crushed and peeled

• 1 bunch of flat-leaf parsley, leaves only

• 2 tablespoons sea salt

• 60ml olive oil (the best you can afford)

• 1 bone-in goat shoulder (about 2.3kg )

1. Use a mortar and pestle to pound the chilies, ginger, garlic, and parsley with the salt to a coarse paste, pounding each ingredient thoroughly before adding the next. Add the olive oil, pounding again to form a pretty smooth paste.

2. Rub the goat shoulder with the chilli paste and refrigerate, covered, for 24 hours.

3. Preheat a smoker (see Headnote above).

4. Place the goat shoulder in the smoker (reserving any leftover marinade) and let it ride for about 3 hours. Keep an eye on the temperature, stoke your fire, and drink a Scotch. Occasionally baste the goat with the leftover marinade. After 3 hours, periodically jiggle the leg. When it gives you the sense that if you pulled just a bit harder you could tear it from the joint, it's ready, but it'll probably take another 3 to 4 hours. Serve it straight away on a platter and tear into with your hands.

Avvertenza

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