Fire It Up, More Than 400 Recipes for Grilling Everything by Andrew Schloss and David Joachim includes recipes like Bratwurst with the Works; Spit-Roasted Whole Kid Spanish-Style; and Veal Rib Chops with Coriander Rub.
Spit-Roasted Whole Kid Spanish-Style
Makes 6 to 8 servings
The Spanish palate is nuanced and complex, born from a rich variety of native ingredients-bitter Valencia oranges, sweet smoked paprika, honeyed vinegar from Jerez, and an afterglow of saffron. Here those flavors infuse a whole baby goat cooked on a spit. Don't be intimidated by the prospect of cooking the whole animal. A kid goat only weighs about 15 pounds, and will fit nicely on any grill that's at least 36 inches wide. Once it's secured to the spit and turning steadily over the fire, it's really no bother at all. Carve the roasted goat into manageable pieces and serve.
- 2 quarts wood chunks or chips, such as oak or hickory, soaked in water for 30 minutes
- 1 small kid goat (10 to 12 pounds), trimmed of excess fat
- 1/2 cup olive oil
- Zest of 1 orange
- 2/3 cup Smoked Paprika-Saffron Rub (recipe below)
- 1 cup water and/or sherry, plus more as needed
Sherry Orange Mop
- 3 cups dry sherry
- 1/2 cup olive oil
- Zest and juice of 1 large orange
- 1/3 cup Worcestershire sauce
- 3 tablespoons smoked paprika
- 1 tablespoon red pepper flakes
- 3 garlic cloves, minced
- 1/4 cup chopped onions
- 1/4 cup chopped fresh flat-leaf parsley
- 1 teaspoon salt, preferably smoked
- 1 teaspoon ground black pepper, preferably smoked
- 1/2 cup honey, preferably orange blossom
- Juice of 1 orange
Light a large grill for indirect medium heat, about 325 degrees F (see page 14 of the book), with a rotisserie in place.
Rub the goat all over with 1/4 cup of the olive oil. Rub the orange zest over the inside of the goat, then sprinkle the paprika-saffron rub evenly over the inside and outside. Secure the goat to the spit rod so that it will not spin loose on the spit. If your spit has skewers, slide the rod's skewers over the front and rear of the spit and push them deep into the shoulders and hips before tightening.
Set a large disposable aluminum drip pan beneath the goat and fill with 1 cup water (and/or additional sherry if you can spare it). If using wood chunks or chips, add a couple of handfuls to the grill and wait until you begin to see smoke. Put the spitted goat on the grill, cover, and cook until the rub has set, about 30 minutes.
For the mop: Mix the ingredients in a bowl and baste the goat with a generous coat of it. Cover and continue cooking until the meat registers 155 degrees F on an instant-read thermometer inserted in a thigh, about 40 to 50 minutes more, replacing the coals, wood chunks or chips, and water (or sherry) in the drip pan, as necessary. Baste with the sherry-orange mop every 15 minutes. If your grill has a temperature gauge, it should stay at about 325 degrees F.
Combine the remaining 1/4 cup olive oil, the honey, and orange juice. During the last 15 minutes of cooking, brush the honey mixture over the goat and continue cooking to form a glaze.
Transfer the goat to a large work surface, remove the spit rod, and let rest for 15 minutes. Carve into pieces and serve.
Smoked Paprika Rub
Makes about 1/4 cup
Best with beef, veal, pork, lamb, chicken, turkey.
- 1 tablespoon smoked paprika
- 1 tablespoon coarse salt
- 2 teaspoons dark brown sugar
- 2 teaspoons ground ancho chile
- 1/2 teaspoon ground black pepper
Mix everything together. Store in a tightly closed container for up to 1 month.
Smoked Paprika-Saffron Rub: (Best with seafood and beef.) Replace the ground ancho chile with 1 teaspoon crushed saffron threads and 1 teaspoon dried oregano leaves.
Smoked Paprika-Rosemary Rub: (Best with chicken, poultry, pork, veal, lamb.) Replace the ground ancho chile with 1 tablespoon chopped fresh rosemary and 1 teaspoon chopped fresh mint. Add 1/4 teaspoon garlic powder and 1/4 teaspoon ground cloves.
Fire It Up: More Than 400 Recipes for Grilling Everything
- by Andrew Schloss and David Joachim
- Photographs by Alison Miksch
- Chronicle Books
- Paperback; 416 pages; $24.95
- ISBN-10: 0811865053
- ISBN-13: 978-0-8118-6505-0
- Recipe reprinted by permission.
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This page created September 2011