Comments on: Public Goat, Private Goat

By: Jamaican Curried Kid (Goat Curry) | North Platte Post

Jamaican Curried Kid (Goat Curry) | North Platte Post — Mon, 16 Apr 2012 18:50:51 +0000

[...] rushed to twitter and called out to Hank Shaw for some advice, and this is what we came up with. Yes, Hank is really that nice of a guy. And… [...]

By: Donavan

Donavan — Thu, 30 Jul 2009 13:16:01 +0000

I am a chef in central Indiana and was looking for and something different to serve for our bi-monthly wine dinner as the main course. I think whole roasted kid is it…thank you.

By: we are never full

we are never full — Tue, 05 May 2009 22:34:56 +0000

loved this post, hank. i also love goat. it’s something i didn’t start eating until about 6 or 7 years ago and we’re lucky to have a significant Caribbean population here in brooklyn so we can get it easily in our grocery store. i am so interested in seeing how many different things you do with the goat besides the same ‘ole same ‘ole.

By: David

David — Sun, 03 May 2009 19:59:14 +0000

I’m one of the cookers Phillip spoke about. We love goat, here in the Heart of Texas. We have the World Championship Bar-B-Que Goat Cook Off every labor Day. We have a practice cook off planned in a few weeks. Really enjoy all of your cooking info.

By: Salmon Cabin

Salmon Cabin — Sat, 02 May 2009 20:58:27 +0000

Great post. I'm on a similar path with goat (incl. charcuterie) Check out my goat post (with recipes) from this past February: http://www.salmoncabin.com/2009/02/goat-butchery-101.html

By: hank

hank — Thu, 30 Apr 2009 15:31:51 +0000

Andrew: Like your lamb, this goat was fatty enough to stand solo. Pretty cool, eh?

By: Andrew

Andrew — Thu, 30 Apr 2009 15:11:59 +0000

Great post-I’m curious, did you add any pork fat to the goat sausages, or did the goat meat have enough already? I used to add some pork fat to lamb sausages, but I’ve found that lamb shoulder is fatty enough to stand on its own.

By: Scampwalker

Scampwalker — Wed, 29 Apr 2009 18:09:17 +0000

Hank, I love your blog and you whole outlook on food. Over the weekend, I was cleaning out our deep-freeze to make way for 70lbs of Axis venison, when I came across a cabrito hindquarter (the name for young “kid” goat in Latin America as well as South Texas, where I acquired said piece of meat).
Having sat in the freezer for an embarassingly long stretch of time, I opted to cook it low and slow. After searching the web for a good recipe, I adapted your “Wild Turkey Carnitas.”
It was spectacularly good, and sublimely mild — even my wife, who abhors the taste of lamb, came back for seconds. And the kids particularly enjoyed telling their friends they “ate a kid” over the weekend!

By: hank

hank — Tue, 28 Apr 2009 21:47:54 +0000

Josh: I have not heard of Magpie Catering. Should I have?

Alyssa: As for a heart, ask the Lion. He may have one…

Carolina: Any meat goat rancher will sell you one, I bet. Most all of them sell their animals at that age.

Jeff: I wrote a little about my curing set up here.

Sasha: It’ll cook through — and remember, goat can be eaten rare, unlike pork.