Official SW-FOG 2015 Announcement: 5/28-31, THU-SUN!

[Geezer]

When I saw all of the goat ranches in Texas last year I was surprised. I thought that was cattle country. I know people eat goat meat and I have eaten it once or twice, but it is not common in the supermarket.

 

[HotRodZilla]

My mom's neighbor works at a goat dairy. Almost all the milk is used for goat cheese. If you've never had it, you're missing out.

 

[wheatonFJR]

When I saw all of the goat ranches in Texas last year I was surprised. I thought that was cattle country. I know people eat goat meat and I have eaten it once or twice, but it is not common in the supermarket.

One word...

...gyros!

They say lamb and beef, but we know better.

 

[HotRodZilla]

Goat is spectacular meat. When I was a kid, my dad's uncle used to send my cousin and I out to kill one antelope and one goat. We'd bring them back, prep them, and them put them in a pit. A matanza, slow cooks tgem, and they come out amazing.

NEVER eat a billygoat, and if you can, keep the does away from the billys, because the meat will taste funny. However, doe goat ribs rock!

 

[HotRodZilla]

WTF?

 

[beemerdons]

WTF?

AJ don't waste your Breath trying to explain la Birria to Wheatie, el Gringo Marky-Mark thinks the Sauce they give you with Tacos at Jack in the Box is TOO HOT!

 

[bigjohnsd]

Damn that looks good!

Don't most Carneceria's sell goat in the South West?

 

[Cav47]

Goat cheese is good stuff, but the problem is one of you goat molesters keeps trying to drink it straight from the tap.

Why is it that I have to go back to teaching junior high to get a more mature conversation??? LOL

 

[beemerdons]

Damn that looks good! Don't most Carniceria's sell goat in the South West?

Si Juan el Grande del Dakota Sur, Chandler has un Carniceria as does every City in AZ. For the best Goat in Phoenix you can't beat Birrieria Obregon, ese!

Disfrute de la auténtica cocina sonorense en Phoenix, Arizona

Nuestra especialidad es la birria de res, chivo, rica cahuamanta, tacos de pescado,

mariscos y una gran variedad de burritos y tacos. Ambiente familiar... los esperamos!

https://www.birrieriaobregon.com

 

[beemerdons]

Goat cheese is good stuff, but the problem is one of you goat molesters keeps trying to drink it straight from the tap.
Why is it that I have to go back to teaching junior high to get a more mature conversation??? LOL

Ingredients

• 5 pounds kid goat (cabrito) ribs*, cut into 3- to 4-in. pieces by a butcher
• About 2 tsp. kosher salt
• 8 dried guajillo chiles*
• 4 dried ancho chiles*
• 6 garlic cloves, unpeeled
• 3 tablespoons cider vinegar
• 2 teaspoons piloncillo* or packed dark brown sugar
• 1/2 teaspoon each cumin seeds and dried Mexican oregano
• 6 whole cloves
• 1 cup drained canned fire-roasted tomatoes or 2 fresh tomatoes, roasted in a frying pan until browned

Preparation

1. Put meat on a baking sheet, pat dry, then rub all over with 2 tsp. salt.

2. Bring 3 cups water to a boil in a large saucepan; cover and remove from heat. Meanwhile, stem chiles. Heat a cast-iron skillet or heavy frying pan over medium-high heat. Toast chiles in batches, pressing flat against pan's surface with tongs and turning to toast evenly, until lightly browned and fragrant about 2 minutes per batch. Add chiles to hot water as they're toasted and soak, covered, until soft, about 20 minutes.

3. Toast garlic cloves in same frying pan, turning until browned all over. When cool enough to handle, peel.

4. Transfer chiles to a blender (reserve liquid) and whirl with garlic, vinegar, and piloncillo. Grind cumin, oregano, and cloves in an electric spice blender or in a mortar, then add to blender with 1/4 cup chile-soaking liquid. Whirl to make a thick paste, adding a little more soaking water if needed.

5. Smear paste over meat, cover, and chill at least 8 hours and up to 1 day.

6. Preheat oven to 325°. Put a metal cooling rack in a roasting pan (large enough to hold meat in a single layer) and pour in 3 cups water. If water comes above rack, elevate rack with cookie cutters. Arrange meat on rack. Cover pot with a big sheet of heavy foil and crinkle foil around edge to seal tightly. Bake until meat is very tender, 4 to 4 1/2 hours.

7. Transfer meat to a rimmed baking sheet and cover with foil. Measure broth, skim off fat, and add enough water to make 3 cups.

8. Whirl tomatoes in a blender until smooth, then whirl in broth. Strain into a saucepan and heat over medium heat until steaming.

9. Divide hunks of meat among 6 soup bowls and ladle about 1/2 cup broth over each. Season with more salt to taste.

*Find cabrito, guajillo and ancho chiles, and piloncillo (Mexican brown sugar) at Latino markets. You can often order cabrito through butcher shops too.

 

[blufjr]

WOW, all we need now is a Kitchen.

 

[petey]

Goat is spectacular meat. When I was a kid, my dad's uncle used to send my cousin and I out to kill one antelope and one goat. We'd bring them back, prep them, and them put them in a pit. A matanza, slow cooks tgem, and they come out amazing.
NEVER eat a billygoat, and if you can, keep the does away from the billys, because the meat will taste funny. However, doe goat ribs rock!

I lived next to a goatfarmer when I was a kid and was told by the farmer, the trick to good tasting billygoat meat is, when one kills the billygoat you have to kut off his nutsack simultaneously....

 

[Mudslide Miller]

Wow this thread went south in a hurry. We better get a petting zoo in the El Rey lobby to satisfy all those goat fantasies.

 

[HotRodZilla]

Wow this thread went south in a hurry. We better get a petting zoo in the El Rey lobby to satisfy all those goat fantasies.

We're not talking about humping them, we're talking about eating them. Which in this case are two totally different things. YOUR train of thought however, makes one wonder...

 

[beemerdons]

Wow this thread went south in a hurry. We better get a petting zoo in the El Rey lobby to satisfy all those goat fantasies.

We're not talking about humping them, we're talking about eating them. Which in this case are two totally different things. YOUR train of thought however, makes one wonder...

AJ, it's the Beemer side of Gary coming out plus he served in the Air Farce! jes' sayin' and nuff said, Zoomie!

 

[Zbear]

Yes, I have fond memories of "Cabrito" baby goat ribs cooked on a charcoal fire when traveling in Old Mexico many years ago. Right now I live next to a goat farm in Colorado that only produces cheese for the high end markets in Aspen and Vail. Good stuff.

 

[stealth1]

When you come to Utah feel free to bring your wives.

 

[phroenips]

Hmm, looks like my account here still works

Shaun and I are in, hotel reservation made. See you there! (I have to cross flatlandistan now!

)

 

[beemerdons]

Hmm, looks like my account here still works

Shaun and I are in, hotel reservation made. See you there! (I have to cross flatlandistan now!

)

Sounds Great Shaun and phroenips, I'm adding you to the List. SW-FOG Rookies: phroenips and Shaun are past SW-FOG Rally Masters, lot smarter than me! JSNS!

 

[beemerdons]

SW-FOG 2015 / Cedar City, UT Attendance Roster on 2/13/15. If attending and not on this list contact Don Stanley at
mailto:[email protected][email protected]
mailto:[email protected]or 480-440-4666
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Bustanut joker

101stpathfinder - Tony

Panman

Gordie Thomas

phroenips and Shaun

James

Longrider - Bruce W

Morecowbell

bikerskier

John Y. and Isa

MCRIDER007

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gregory

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Iris

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griff

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101stpathfinder and Mrs. Tony

HelzBelz

Zbear

Fly Bye

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blufjr - Ken

Back Road Bob

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Miss Donna

Seth S.

Smokeball

Bob Flanders

AZgman

Mudslide Miller

Dashbaw

Big D.

Chris M.

stealth1

HotRodZilla

GalaxyBlue

zzzzip - Skip

Bokerfork

Old Michael

Yatzee426

erixun

TheZsdad

petey

Geezer

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LCB

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R Price

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twisted cricket

NMRoadRunner