• Course

    Main course

  • Category


  • Cooking technique

    Indirect cooking,

  • Level


  • Amount

    4 persons

Smoked neck of goat

You can also slow-cook goat meat really well. This is a slow cooking recipe for neck of goat smoked on wood chips. We will first marinate the neck of goat to add even more flavour to the dish. Preparing neck of goat in this way can take some time, but it is extremely simple. After all, the Big Green Egg does almost all of the work!


for the neck of goat

  • 1 neck of goat
  • 50ml white wine
  • 15 dried cherries
  • 20 cherries in syrup or fresh cherries
  • 25g butter
  • boiled rice, for serving

For the marinade

  • 2 cloves of garlic
  • 1 stalk of lemon grass
  • 4 dried lemon leaves
  • 80ml apple cider
  • 60ml Kikkoman soy sauce
  • 75ml fish sauce
  • 4 tbsp curry powder
  • 2 tbsp cane sugar
  • 1½ tsp cayenne pepper


  1. For the marinade, peel the garlic. Remove the outer leaves, the top and bottom of the lemon grass and chop it finely. Crumble the lemon leaves. Put these ingredients in a large bowl with the other ingredients for the marinade and mix everything together. Stir in 1.8 litres of water and then add the neck of goat. Put the bowl in the refrigerator and leave to marinate for 12 hours.


  1. Heat up the Big Green Egg, with the convEGGtor, to 110°C. Soak a couple of handfuls of Cherry Wood Chips in water and fill the Round Drip Pan with a layer of water. Wait until the EGG is at the proper temperature, then carefully lift and take out the hot convEGGtor using The EGGmitt and sprinkle the glowing charcoal with half of the soaked Cherry Wood Chips. Put the convEGGtor back in its place, putting the Drip Pan on top and then placing the Stainless Steel Grid in the EGG. Take the meat out of the marinade (save the marinade), place it on the grill and close the lid. Leave to cook slowly for 4 to 4.5 hours and brush it all over with the marinade every hour (the meat must be turned over to do so). At the same time, sprinkle the charcoal again with a handful of soaked Cherry Wood Chips.
  2. Remove the meat from the grill and place it in the Cast Iron Dutch Oven. Pour in enough marinade so that the meat is half-covered. Remove the grill and the Drip Pan from the EGG and then put the grill back in its place. Put the lid on the Cast Iron Dutch Oven, place it on the grill and then close the lid of the EGG. Turn up the heat on the Big Green Egg to 160°C and stew the meat for 4 hours, until cooked and tender.
  3. About 15 minutes before the end of the cooking time, add the white wine, the dried cherries, the cherries in syrup (or fresh cherries) and stir in the butter. Take the meat out of the Cast Iron Dutch Oven, place it on a platter and ladle over some sauce and cherries. Serve with the boiled rice.

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