Goat on the BarB
Goat on the Barbecue
We cooked a goat on the barbecue. Who knew the tail would get an erection. Marinated overnight. In all Dorothy’s cookbooks, it’s strange there aren’t goat recipes. Common advice, like from our Italian butcher at the Cow Palace in Center Moriches: treat it like lamb, except goat is much leaner. Dorothy didn’t use lemon juice because she was afraid the meat would get mushy.
Two and a half hours at 300º cooked over apple, peach and pear wood from our own trees. Some was green and water soaked to infuse a smoky flavor. Controlling the fire, especially a wood fire, keeping it low, is not easy. Very easy to make a fire too hot. I’ve started keeping an extra stash of wet wood for such occasions.
Served with white beans, potatoes, baked tomatoes. Not much left over.
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- Dorothy Kalins, goat cooker
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- Appetizers and flowers from the garden
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- Gigi, the amazing labradoodle
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- Santolina & Nepita
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- l-r Kerry Heffernan, Nancy & Dick Horwich
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- Dorothy Kalins & Cherie aka super step-daughter
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- The whole Goat
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