"Check my LP's."

Remember the experimental goat herding at 5 Acre Woods post? Here's some video that was shot that day. Coach Counter gives a brief summary of what exactly is going on before I come in carrying the late Digby. Count how long it takes him to start eating. This place is a goat's Land of Milk and Honey.

Another short clip of John Abraham doing what he did best.

It didn't take them long at all to completely decimate what little vegetation we encircled. Unfortunately, I was alone when the resources ran out and the goats got rowdy. Keeping them under control and relocating their paddock would have been nearly impossible, so I spent the morning pulling up the surrounding privet and tossing it in with the goats. Had there been another set of hands, or, better yet, a larger and sturdier enclosure, goats could easily make a dent. Wouldn't take too long at all to see a noticeable change for the better. Maybe as our class moves into the project, I can convince someone to let me try again.

"Some beers. A few laughs."

The third and final goat hit the fire a few days after Christmas. For the most part, the cooking process followed that of the previous roast word for word. Dad did, however, put on his Iron Chef hat and personalize the dry rub, substituting rosemary, salt/pepper, and an Italian seasoning for the mixture of processed powders and spices from the first goat roast. He also had the forethought to let the spices do their thing overnight. Veteran move, Timbo.

Our homemade pit was by no means as official as the bomb proof pig roaster back in Athens, but it got the job done just as well. The heat stayed high enough to make keeping your hand just under the meat nearly unbearable. Each piece of meat browned nicely on each side for a little under an hour before being sealed up in aluminum foil with onions, celery, lemons, bell peppers, carrots, potatoes, garlic, and what was left of a vinegar baste.

After another 2 or so hours on the fire, we were left with the same result: a pile of tender, hand-pulled meat and juicy, savory vegetables. Some friends and family pitched in with scalloped potatoes, chili, and appetizers. All in all, we had a pretty impressive spread capable of feeding 20-25. Luckily, there were only about 15 mouths to feed, so I got to mix and match leftovers for the next few days.

That was the last of my goat meat, so any more gourmet goat posts will have to wait until I can convince a few friends to compete in this summer's Brady, TX Goat Cook Off. That's right, the big show, the Rose Bowl of BBQ, where every aspiring goat roaster dreams of one day competing against the same living legends that guided our inaugural goat roast back in December. Realistically, it'd probably unwind a lot like Rocky V - an up and coming competitor gives the grizzled veteran a run for his money but is ultimately taught a painful lesson. But, what if...