All hands on deck.
An excellent finish to another successful goatscaping season. Three and a half goats were roasted to perfection, feeding around 50 friends and family. Not bad for a few chubby goats and some side dishes.
And thank you again to those who brought food. Very cool. There's no way I'll remember all that was brought, but there were spring rolls, slaws, mac and cheese, spicy cabbage, desserts, beans, salads, and sweet potatoes. All to supplement the goats - one Texas barbecue, another Jamaican jerk, and the other Mediterranean. It was quite a spread.
Come n' getcha some goat.
It seems like I overheard the Jamaican jerk goat getting the most high praise. No surprise there. This year, we were lucky enough to have a goat seasoned by Kelly, owner of the legendary Kelly's Authentic Jamaican Food. He kept his recipe pretty close to the chest, letting us only see the final seasoned product. Whatever he did, he did it well.
A big Dougie Shoutout to all involved in this year's goat project.
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