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[jmroll AT bellsouth.net]

Being from Alabama I don't even know anyone here who eats goat meat. I tried 
it many years ago BBQed, very tough as I remember. I tried it again about 6 
weeks ago in a Mexican Restaurant in San Antonio, Texas (Mi Serra) it was 
awful. My question is how to best feed out a goat and then how best prepare 
and cook the meat ? The Goat sales in Cullman, Alabama seem to be doing well 
and there are many goat grower around here.
>From erthnsky AT bellsouth.net  Sat Dec 29 21:21:14 2007
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Subject: Re: [Homestead] Goat as a  prefered meat question
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jmroll AT bellsouth.net wrote:
> Being from Alabama I don't even know anyone here who eats goat meat. 
> I tried it many years ago BBQed, very tough as I remember. I tried it
>  again about 6 weeks ago in a Mexican Restaurant in San Antonio,
> Texas (Mi Serra) it was awful. My question is how to best feed out a
> goat and then how best prepare and cook the meat ? The Goat sales in 
> Cullman, Alabama seem to be doing well and there are many goat grower
>  around here. _______________________________________________

Howdy neighbor..
Cullman, huh...you aren't by chance the guy in Cullman that raises
Katahdins are you?
We used to raise dairy goats-La Manchas- and would eat the wethered
males sometimes.  It's not my favorite meat-that'd be lamb, but it is
better than what you are describing.  I know in some cultures that they
eat the males intact, and that, I would think, would definitely affect
the taste.  It's kind of like venison in that you want it lean with
almost no fat.  It's the fat that gives it an off taste.  If the fat was
not cut off the meat, or was ground into the meat, then it will taste yukky.
You don't need to feed out a goat, that would add fat and be
counterproductive, but you will need to marinate it. Take a hindquarter
or neck roast, marinate it in garlic and soy, coke, Dales(I assume you
can get Dales over there) or whatever floats your boat.  Some people
like a vinegar based marinade, but I prefer soy marinades. Marinades are
good to tenderize, and I would always marinate chevon at least one day,
maybe two in the fridge.  Then, into the crockpot it goes for the day,
until it falls apart.  Remove the bones, drain the liquid (save for the
dogs, pigs, or yourself) and add your favorite BBQ sauce.  Stir with a
fork to pull apart the meat. Serve on buns...VERY good...no off
flavor..just as good as pork BBQ.

Bev




-- 
Bevanron of EarthNSky Farm   Sleep well tonight, for somewhere in the
ocean's depths, MY son is protecting YOUR freedom.