I have finally hit a home run with a cut of goat other than a rib rack. That is it in the picture. A goat loin. Slow cooked for six hours. A little hot with a wonderful sauce.

One young goat loin. (See picture above.)

1/2 cup balsamic vinegar (approximate).

1.5 cup teriyaki sauce (approximate).

2 tblspns Worcestershire sauce.

1 garlic bulb. Skins removed from cloves and sliced.

6 jalapeno (or other hot) peppers, diced, with seeds.

One bell pepper, chopped.

2 tblspns onion powder (approximate).

2 tblspns chili powder (approximate).

3 tblspns extra virgin olive oil (approximate).

3 tblspns molasses (approximate).

1 young goat loin.

Add all of the ingredients, other than the molasses, chili powder, and goat loin, to a shallow bowl. Stir thoroughly. Place the goat loin, folded in two, in the bowl. Spoon the chopped items in the marinade into the space between the two halves of the loin. Cover the top with chopped pieces and the marinade. Cover. Let sit in the refrigerator for at least ten hours, flipping the loin and recovering with chopped pieces and marinade about halfway through the sitting time.

Preheat a grill to 200°F to 220°F. Here is the new Weber grill that I used for this.

On this grill I used only the front burner turned low to reach the correct temperature.

Place the loin, well covered in marinade, on a rack well away from direct heat.

Close the cover.

Take the marinade and put it into a food processor. Use the chop setting with a second or two of liquify. You want a lot of little chunks of pepper and garlic left in the result. This is your mop. Every one and a half to two and a half hours use a brush to fully coat the loin with the mop. Do the top half of the loin then turn it over and do the bottom half. Thus the loin gets mopped and turned roughly every one and a half to two hours. Make sure that the temperature stays between 200°F and 220°F. With this marinade at this temperature I had no problem keeping the goat moist.

At the five hour mark or so, after the last turning and mopping, put the remaining marinade in the food processor, reserving a tablespoon or two in the bowl, and set the food processor to liquify. Put the mixture and the unprocessed bit in a saucepan. Add the molasses and chili powder. Make sure not to add too much molasses or it will be too sweet. Add a little at a time and taste test. Simmer for the remaining hour or so that the goat is cooking.

At the six hour mark (or earlier if you are concerned) use a meat thermometer to check the temperature at the center of the thickest part of the goat loin. It should be roughly 140°F to 145°F. This will result in the thickest parts still being a little pink in the center.

Take the goat off of the heat and let it sit for eight minutes.

Slice and serve with some of the sauce. The heat actually backs off during the cooking process. I found it to be very pleasant, just hot enough to be good. The teriyaki flavor was reminiscent of teriyaki flavored beef jerky and the meat was very tender.

The miracle of this dish is that the leftovers the next day were even better and more tender. I put a thin film of olive oil in a frying pan, sliced enough of the remaining goat loin for a meal, added enough of the sauce to cover the goat halfway or so, and heated it on medium heat. For a side dish I sauteed sliced bell pepper in olive oil with a little garlic powder, salt, and pepper and added some feta cheese at the end. Very nice!

Gregg