Description
A whole goat cooked slowly in a pit with hardwood smoke.
Technical
The low‑temperature smoking allows phenolic compounds such as guaiacol and eugenol to penetrate the meat, while the Maillard reaction at 70–90 °C generates melanoidins that brown the exterior. Smoke density controls fat oxidation, and the gradual heat rise ensures microbial safety without excessive drying.
Science
Primary Reaction
Maillard browning and phenol adsorption
Sensory Profile
Aroma ()
smokyearthyherbaceouswarmrichcharredwoodyspicedsavorycaramelized