Not sure where to post goat cooks...It almost looks like lamb so I posted it here. :)
A friend of mine raises boer meat goats, and shares the meat with me sometimes.
This is a leg from one of the chivos...
Combined about one tablespoon each of garlic, black pepper, rosemary, thyme and paprika..
Gathered my wet ingredients, 1/2 cup of A1, 1/4 cup worcestershire sauce, 1/4 cup of Bufalo Chipotle sauce, 1 cup of water....also added a good dash of Tatonka Dust. About one teaspoon
trimmed the leg...
covered with the dry ingredients..
then into a bag with the wet ingredients and marinated overnight...
next day I placed the chivo and marinade in the drum at 275F..with a kiss of mesquite.
While the goat meat slow smoked I made my Indian Fry Bread...
2 cups of flour, 1 TBS baking powder, 1 tsp salt combined
then add 1 TBS lard or shortening, mix well
add 1/2 cup of warm water, knead and let it rest 30 minutes
half way rolled and half way used my hands to pat out the fry bread. I like to leave ridges around the edge to help hold the goodies inside..
fried til puffy and golden...
pull the meat when it's fall off the bone tender...
I topped a fry bread with some of the meat, gave it a sprinkle of more Tatonka Dust, then added asadero cheese, onions, tomatoes, lettuce, cilantro, Mexican cream.....
Goat meat is one of my favorites. The young tender ones are the best eatin'. IMO
I won't raise them cause they are a pain to keep fenced but I'm happy that my friends do. :)
Thanks for looking!
A friend of mine raises boer meat goats, and shares the meat with me sometimes.
This is a leg from one of the chivos...
Combined about one tablespoon each of garlic, black pepper, rosemary, thyme and paprika..
Gathered my wet ingredients, 1/2 cup of A1, 1/4 cup worcestershire sauce, 1/4 cup of Bufalo Chipotle sauce, 1 cup of water....also added a good dash of Tatonka Dust. About one teaspoon
trimmed the leg...
covered with the dry ingredients..
then into a bag with the wet ingredients and marinated overnight...
next day I placed the chivo and marinade in the drum at 275F..with a kiss of mesquite.
While the goat meat slow smoked I made my Indian Fry Bread...
2 cups of flour, 1 TBS baking powder, 1 tsp salt combined
then add 1 TBS lard or shortening, mix well
add 1/2 cup of warm water, knead and let it rest 30 minutes
half way rolled and half way used my hands to pat out the fry bread. I like to leave ridges around the edge to help hold the goodies inside..
fried til puffy and golden...
pull the meat when it's fall off the bone tender...
I topped a fry bread with some of the meat, gave it a sprinkle of more Tatonka Dust, then added asadero cheese, onions, tomatoes, lettuce, cilantro, Mexican cream.....
Goat meat is one of my favorites. The young tender ones are the best eatin'. IMO
I won't raise them cause they are a pain to keep fenced but I'm happy that my friends do. :)
Thanks for looking!
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