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Lightly Smoked, Honey Goat Frame with roasted Veg

Young goat chest plate, backstraps attached

Bunch fresh Thai basil

4 stems rosemary

Lime

Olive oil

½ cup garlic infused olive oil

¾ cup honey

Teaspoon rock salt

Teaspoon cracked pepper

1 ½ tablespoon sweet paprika

1 Tablespoon sugar

Canola spray

Aluminium Foil

Wood chips for smoking

 

Vegies

Potatoes

Pumpkin

Sweet potato

Broccoli

Carrots

Red onion

Corn

Capsicum red and green

(you may need a meat saw)

 

Soak wood chips for about an hour before you start.

Boil potatoes until they start to split, then let cool.

 

Prepare the goat frame: cut through or saw the bottom of the chest to separate.

Saw along the back to separate the two sides..

 

Cut the bottom of the ribs at the joins and clean to form the racks.

Remove any muscle or tissue that covers the ribs.

Cut between the ribs (there is no need to go all the way to the bottom).

 To marinade: add the basil, salt, pepper, sugar and paprika to a mortar and pestle bowl and blend together.

Add the garlic oil, honey and blend to a paste.

I also add a couple of left over basil leaves to enhance the colour and look.

Use a rubber glove and evenly rub the paste all over the two racks.

Wrap in foil or cling wrap and leave for 2 hours or overnight to let the marinate soak in.

Form the two racks criss crossing the ribs so that they stand together.

Make a foil tray and spray with canola spray. Stand the ribs on the oiled tray. This will help to seal in the juices during the smoking process.

Prep smoker: heat to 80 -100 degrees. As the chips begin to smoke, place the rack on a shelf in the foil tray. Smoke for an hour.

Take 2 baking trays and grease lightly with olive oil. Chop carrots, mushrooms, onion, corn capsicum and broccoli and place on the tray.

Add rosemary, a good dose of olive oil and rock salt.

(you could also add fresh garlic)

On the second tray add sweet potato, pumpkin (I like to score these before cooking - it will help the vegetables to crisp up and it looks great!).

For a "smashed" look, crush the potatoes with your hand. Place on the tray and cover all with another good dose of olive oil, rock salt and finally add some rosemary.

 

 

Place the tray with potatoes into the oven at 180 degress and cook for an hour or until crispy. Place the second tray into the oven once the potatoes have started to cook and  cook for 30 to 40 minutes. Be careful not to let the vegetables burn.

 

 Remove rack from the smoker and wrap in foil. Let sit for 30 minutes.

Brush or drizzle any left over marinate over the rack.

Time to serve!

Place rack in BBQ on wire riser above the BBQ plate and cook at about 180 for 40 minutes with the lid closed (check after 20 minutes to make sure it is not cooking to fast).

After 40 minutes remove the wire tray and foil, put a little olive oil onto the hot plate and place rack directly on the hot plate cooking for another 10 minutes (this will give it a char-grilled look and seals in flavours)

 Squeeze a little lime juice over the rack at this point.

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