When I cook goat, I mostly treat it like one would a pork chop, or pork loin.
Don't wanna dry it out, purty lean, in general.
Marinade if ya wanna... don' gotta, though.
Salt, Pepper, mebbe garlic powder, first run.
(Try th' dalmation first, get a feel fer th' flavors. ya'll know what t' do, if anything more, at that point.)
Try some, y'll be glad ya did.
Grills: 22" Weber (wood handles) (another Weber on the way), Lodge Sportsman "hibachi" Smoker: None yet, part of why I joined Thermometer: 10+ yr old Taylor digital thermometer with remote Sous Vide: Anovo Imersion Circulator (1st gen) Coffee Roaster: Hot Top Coffee Roaster Adult Beverages: Fighting Cock Bourbon, Leinny Shandy, Troegs Mad Elf
lschweig it is close to mutton, very strong flavor.
Last time I made goat, I put it in a crockpot on low overnight with water. Added some potatoes and carrots before I left for work. Had BF turn it to high and add a cup of red lentils when I left work. Added 1/4 cup garam masala when I got home and added more lentils if needed.
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