I was a little too ambitious shooting for a Friday afternoon tipoff for this goat roast. Between exams and limited daylight, we made the executive decision to postpone the event for Monday. The weather man's predicting 65 and sunny, so I'm calling it an upgrade. And it gives me time to clean up the yard a little and prepare these goats.
With the newfound down time, I enlisted the help of two friends, Reid and Mark, in quartering and splitting one goat to be frozen and eaten later. I didn't think about pictures until too late, but here are two starring our guest butchers:
Also, I got another perspective on the art of goat cooking yesterday while shopping at the local Piggly Wiggly. I only intended to get directions to the butt rub aisle - you can laugh - but, as it turns out, the head butcher happens to be an avid goat barbecuer. I filled him in on my situation was immediately bombarded with helpful advice. He loaded me up with all his favorite spices as well as instructions on mixing and coating. Basically, any trade secrets left out by Alton were filled in with this guy's personal favorites. By the end of the conversation, we had covered vegetables, spices, herbs, vinegars, and sauces. I checked out $32 poorer, but 10x more excited and confident.
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