By Martin Golding
Thanks to JZ and Mark's Meats, getting the goat was a painless process. Carol picked it up neatly dressed and ready for marinating Friday afternoon. Hanging weight was reported as 24 pounds.
[Live weight was 50 pounds even. I sell meat goats by offering to deliver them to a local reputable processor I know to be USDA inspected and humane. - JZ]
I used a Jamaican jerk dry rub on the hindquarters, and marinated the rest using a Cajun recipe we dug up. I covered it with plastic and tossed some ice bags on, and left it overnight. The spit-roasting technique was straight out of "Outdoor Cooking" from the Time/Life series of cookbooks. It called for 2 hours plus 4 minutes per pound, so Saturday at noon we started the charcoal.
Mark Morrissey [markem] wrote:
>I know about the need to be careful about getting the right "tivo" type
>recorder so that you can record what you aren't watching, etc.
Below are the parts that were important to *me*. Hope this helps.
Merry New Year!
This document was begun to prepare camping newbies for the first annual Greater Pacific Northwest Dryside Gather. I've been updating ever since. Many folks have offered valuable input, including, but not limited to JonM, !dk, Jeff Earls, Vic Swan, Guy Pace, Dave Svoboda. Possibly more, I've forgotten.
A: There is no "Official WetLeather Policy". See Rules.
But as one wise WetLeatherite said once when someone borrowed their bike. "I have
three rules:
1. You break it, you fix it.
2. You get hurt, you don't sue.
3. You have fun."
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