I made a mixture of garlic powder, paprika, black pepper, rosemary, thyme.. About one TBS of each.
Then combined 1/2 cup A-1 steak sauce, 1/4 cup of worcestershire sauce, about 1/4 cup of bufalo chipotle sauce and 1 cup of water..
Poured the mixture over the goat and let it chill in the fridge overnight. ( I flipped the bag several times during the night).
Placed in the Big Poppa drum (with the marinade and a small kiss of mesquite) at 275 degrees F..
made some refried pinto beans... Lard, onion, garlic, beans salt and pepper. I didn't add any jalapenos this time...just kept them simple.
peeled some yuca roots, removed the inner stem, cubed, parboiled in salted water then browned in a skillet with butter..
After 2 hours of catching some smoke, I added beef stock and covered the pan with foil and simmered til the meat was tender.
the meat was fall off the bone tender..
I made some tacos first...
the fried yuca root and beans....
The meat was so tender and tasty. I loved it. The best goat meat I had ever eaten was cooked in an underground pit but this was just as good. I will be using this recipe again.
The next day I made huevos rancheros with the meat...
and that night I had goat meat nachos for supper...
I placed the tortillas on the plate, a layer of tender goat meat, then a good sprinkle of Slap Yo Daddy Chicken dry rub, next a bit of smoked cheese and minced onions. After heating I topped with a squeeze of fresh lime juice.
The combo was great. Didn't need salsa or sauce. The SYD rub has a slight kick and combined with the lime juice it added just the right flavor I was looking for.
It's tempting to add a few boer goats to the farm but I know how much work they are. lol I've taken care of a few before. Think I'll just stay in good with my boer raising friend. :)