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



New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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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!)


    • #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.

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