A second home run. Almost the same as Six Hour Goat Loin In Chile Marinade. Saturday, when I went shopping at Trader Joe’s I intended to get hot chile peppers and make my marinade from scratch. They didn’t have any. So I got some jars of salsa instead. The results say it was a reasonable substitution. I’m including this recipe to show a less labor intensive way to get results similar to Six Hour Goat Loin In Chile Marinade.

1 young goat leg. About 3.5 pounds.

1 12 Oz jar of Salsa Verde.

1 16 Oz jar of Chipotle Salsa.

1.5 cups Teriyaki.

1/2 cup Pomegranate juice with goat drippings.

2 tblspns molasses (approximate).

Add all of the ingredients, other than the molasses and goat leg, to a deep bowl. Stir thoroughly. Place the goat leg in the bowl. Cover the top with the marinade. Cover. Let sit in the refrigerator for at least ten hours, flipping the leg and recovering with marinade about halfway through the sitting time. I pressure cooked some goat ribs using pomegranate juice as the liquid the night I started marinading the leg. So, after I was done eating and it had cooled, I poured the left over pressure cooking liquid over my marinading goat leg.

Preheat a grill to 230°F to 250°F. Here is the new Weber grill that I used for this. The temperature is hotter than the Six Hour Goat Loin In Chile Marinade because the cut is thicker.

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

Place the leg, well covered in marinade, on a rack well away from direct heat and close the cover.

The remaining salsa mixture is your mop. Every one and a half to two and a half hours use a brush to fully coat the leg with the mop. Do the top half of the leg then turn it over and do the bottom half. Thus the leg gets mopped and turned roughly every one and a half to two hours. Make sure that the temperature stays about 250°F. With this marinade at this temperature I had no problem keeping the goat moist.

At the six and a half hour mark or so, after the last turning and mopping, put the remaining marinade in the food processor and set the food processor to liquify. Put the mixture and the unprocessed bit in a saucepan. Add the molasses. 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 seven and a half 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 leg. It should be roughly 140°F to 145°F. This will result in the thickest parts still being a little pink in the center. I checked at six and a half hours. It was 142°F. I turned the heat all the way down to get 210°F in the grill and cooked it for another hour.

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

Slice and serve with some of the sauce. It is amazing how the molasses and a little simmering turns the salsa marinade into a wonderful sauce.

You could do this in an oven, not just a grill. Twice in a row, with two very different cuts of goat, I have produced very tender, very wonderful, slow roasted goat.

Gregg