What a trip this has been (now you know a trip is a group of goats, right?). A casual mention about seeing goat meat at the grocery and now here we are, a month later wrapping up the end of our endeavor to inspire others to try something with goat. Sure, goat meat is the most unique of the group but we’ve seen some great recipes using goat cheese and goat milk too and I hope you will use this page for a handy reference if you’re in the mood for something goatish; all of the participants have included a link to their dishes which I’ve now devoted an entire Goaterie Page to!
I love goat cheese and it seems I always have a package or two in the fridge, but goat meat is not something I have ever tried before. And I admit some trepidation. I was slow to come to lamb too until I found a dish that I thought had components that offset any ‘gamey’ flavor that might be present. I wanted to move away from the dishes that I’ve seen that ascribe to tradition; either Middle Eastern or Latin dishes. I wanted to see if I could use goat to make a good old fashioned ‘pulled’ meat barbecue with a flavorful tomato based sauce that would taste, well, American! Barbecue goat with cole slaw even…YES!
I have to admit, when it was all done, I had a moment. Yes, when I had to do a bit of self talk. ‘Come on Barb, take a bite,’ I had to tell myself. But it was time for a leap of faith and of course I really didn’t have a choice…but it was a good moment and the experience thankfully transcended to tasting some tender and tasty meat; and luckily without any of the ‘gaminess’ I had worried about. I did use considerable spices and some peppers for heat, so the sauce itself is bold but it’s not like it’s covering up anything; it just tastes good. Period. Whew! My only real concession to the more middle eastern connection was to put it in a pita pocket in lieu of a hamburger bun. What I heard over and over from some ‘game’ neighbors? Goat? Really? Seriously? This is delicious!
We’ve had a blast with so many people stretching themselves to make something unique, a great cast of panelists that participated in our Twitter chats and some very cool companies who supported our crazy endeavor. I appreciate them all but this would not have happened without the person who was my #Goaterie mate, Rachael with La Fuji Mama. Rachael and I have sort of come full circle; meeting when I helped her move her blog to WordPress (which seems light years ago) and now celebrating together and with all of you…the goat. Go Goat, Get Your Goat On, Got Goat? Yes, we took some liberties but had fun with it!
We had 52 different entries including panelists and both Rachael and my entries (though none of us are eligible for prizes!). Entries spanned the gamut from appetizers to main courses, salads to desserts. We used random.org to choose our winners and congrats to all of them and to everyone who participated. Keep it up…we may just do this again! By the way, did you know our Twitter chat had a reach to over 27,000 people? Remember that when the day comes that you start to see goat more readily available at the grocery or at your local restaurant; you just might have contributed to that change!
- Hungry Rabbit NYC (Ken) won the Cypress Grove Chevre package of assorted goat cheeses. I just KNOW Ken will do something fabulous with this gift and I can’t wait to see something new on his blog.
- Colleen with Foodie Tots was the lucky winner of a ManPans 10″ Saute Pan (Rachael and I both LOVE these pans!)
- Kathy Gori gets a book she can really delve into: HAM: An Obsession with the Hindquarter – Kathy is SO adventurous I hope this will be a new valuable resource for her.
- Alan Cooke is the lucky recipient of the GOAT: Meat, Milk, Cheese book – Alan could have won this on the basis of his cheerleading and RT’ing…but it was random and we hope you’ll love this new book. A special thanks to one of our resident experts, Mark Scarbrough, and his publisher for both books.
- E A Stewart ala Spicy RD is the lucky recipient of the Meyenberg Goat Milk Products that includes European Style Goat Butter, Valley Goat Cheddar, “Beyond Traditional” Creme de Chevre and Galic & Chive Creme de Chevre. OK, I’ll fess up…I’m dying to make her yogurt/goat cheese popsicles.
Congrats to all of you and again thanks to everyone who participated!
Important: Please send me your mailing address via the contact form on this site and I’ll make arrangements to get your prizes to you. Thanks again for participating!
- 4 lbs goat meat
- 2-4 Tbsp olive oil
- 3 poblano peppers, chopped
- 1 jalapeno pepper, finely chopped
- 1 large white onion, chopped
- 2 cans diced tomatoes
- 3 cups chopped fresh tomatoes (or two more cans of tomatoes if desired)
- 1/2 cup honey
For the Dry Rub
- 1/2 cup brown sugar
- 1 Tbsp ground cumin
- 1 Tbsp dry mustard
- 1 Tbsp smoked paprika
- 1 Tbsp chili powder
- 1 Tbsp cayenne pepper
- 1 Tbsp salt
- 1 Tbsp ground pepper
For the Brine
- 2 quarts cold water
- 1/2 cup salt
- 1/2 cup brown sugar
- 3 tbsp dry rub mix
- 2 bay leaves
For the Coleslaw
- 1 head green cabbage, finely shredded
- 2 large carrots, finely shredded
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 Tbsp finely minced green onion
- 2 tablespoons sugar
- 2 Tbsp cider vinegar
- 1 Tbsp dry mustard
- 2 tsp celery salt
- Salt and freshly ground pepper
- Mix dry rub ingredients in bowl; some will be used for brine and the rest will be used for coating the meat prior to cooking.
- Mix brine ingredients, stir until all ingredient have dissolved. Pour over goat meat, covering meat completely. Seal and let brine overnight.
- When ready to cook, rinse meat and pat dry.
- Melt olive oil in large pot.
- Cover large plate with the remainder of the dry rub. Coat outside edges of meat with dry rub and brown in olive oil; adding more oil as necessary when browning meat. Do not crowd.
- Remove meat to crockpot when browned.
- In same pot on your stovetop, add more olive oil if necessary to coat bottom of pot and saute onions and peppers til soft and translucent. Add to crockpot when finished.
- Add tomatoes, both canned and fresh if using, and honey to the crockpot. Stir everything thoroughly.
- Cook on low heat for 8-10 hours.
- Remove the meat from the pot, using caution to insure you pick out the bones as the meat will have fallen off the bone. Put the sauce into a food processor and process until smooth.
- Put the sauce into a pot on the stove and cook down until thick; 10-15 minutes on low heat.
- Pull meat apart into small pieces and return to sauce. Fill buns or pita bread with meat and top with coleslaw.
To Make the Coleslaw:
- Combine the shredded cabbage and the carrots in a large bowl.
- Put all of the dressing ingredients into a separate bowl and whisk together until combined and smooth.
- Add the dressing to the cabbage and mix well.
- Adjust seasoning to taste with salt and pepper.
- Best if made at least one hour before serving.
OK...I feel I must confess. In my finest Sandra Lee moment...I bought a package of pre-shredded cabbage and carrots. $1.50 and all that work was done. And that is something I can live with!
What a fabulous response we had in our inaugural year! Thanks to all the participants and hope to see you next year!