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. :)
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10 comments:
I saw goat Jeanie and I had to stop by. Goat really is a under appreciated meat selection. I tried Caribbean Curried Goat with Jamaican style slaw last year. Outstanding. I like the taco idea. Oh, and thanks for the tutorial on how to cook Yucca Root. I love the mellow starchiness of Yucca. I just never knew how to cook it. Have a good weekend,
Bill
holy moly! and us with all these goats.. hum..... thanks for posting this. i'm sharing it on fb!
Bill thank you! I love the sound of your curried goat. I agree with ya, it's under appreciated. If cooked right it's so delicious.
Hope you give the yuca a try. I know there are other ways to prepare it but this is my favorite.
Have a great weekend! :)
Thanks Ohiofarmgirl! Nice to see ya. :)
If my friend didn't raise goats, I'd think more seriously about getting a few. Have enough stuff to keep me busy right now.
Hope you are having a great winter, thanks for stopping by! :)
Good decision, I think.
Everything looks great as always.
How did you learn how to cook with herbs?
I don't get those so much.
Have a wonderful Sunday!
That lot sounds - and looks - SERIOUSLY GOOD! Goat meat has a reputation for being tough and chewy, but that which you cooked is quite evidently not...
Nice photos too.
Thanks Linda! I'm still learning how to use them. I like to experiment with the ones I like. Sometimes it tastes good and sometimes not. lol
Hope you are having a great weekend!
Mark Thanks! The meat was from a young one. Really came out tender. I appreciate you stopping by, hope you are having a nice weekend. :)
that looks good, i've never had goat but that looks really good. one question.. where's the snow angel? those scenes look like my outdoors the last few weeks. stay warm
pid
lol Pid, I didn't get an angel made this time and I'm afraid there won't be enough snow for one before spring hits. I did grab some snowballs for the 4th of July though.
Hope you're keeping warm, I know Kansas got hit pretty hard with this storm too.
Keep safe!
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