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Roast Goat (Cabritto) - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Roast Goat (Cabritto)

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  • Roast Goat (Cabritto)

    I just saw a menu item for Roast Goat where they said they roasted the goat cut for 12 hours in a 65 degree C/150 F oven. I think that supports the low and slow roasting recommendation for meats.

    Now....what temp to put it in vs take it out? I think you will need to know your oven's temperature curve!
    sigpicTiempo para guzarlos..... ...enjoy every sandwich!

  • #2
    Re: Roast Goat (Cabritto)

    That is an aufully low temperature to cook at. Would be very concerend that amount of time required to heat meat to tempertaure to avoid multiplication of bacteira is excessively long. This could result in meeting our friend, Sal (Salmonella!)

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    • #3
      Re: Roast Goat (Cabritto)

      Richard, I agree it's a very low temp roasting. It sounds just like another thread that mentioned setting your oven at the internal temp you wanted your meat when finished. The problem with our WF ovens is that you would have a temperature curve downward unless there was some fire for constant low heat.

      I do think there are a number of things that help reduce the risk of bacteria for a slow oven. Have fresh and well cleaned meat, using Marinades (acid), and smoking from the fire.

      Think about hanging meat for a few days. It does not spoil quickly.

      I have not had a bout with "Sam" (that I know of) ...I wonder if others have.

      XJ
      sigpicTiempo para guzarlos..... ...enjoy every sandwich!

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