NSP2. Cuz PA WiFi sucks

[GCJenks204]

Hailing here.

Had a bit of a flurry during supper. Grass is white at the moment.

 

[DuratecMan10]

Evening fellas. Beer and pizza run then back to the house.


Sent from my iPhone using Tapatalk

 

[hoskvarna]

It’s a gamble, but I say no don’t leave the skin on no goat, and don’t let the hair side make any contact with the meat...be so damn pungent you can’t stand it. As far as rubs/spices...whatever your flavor. Goat meat is real lean so it’s gotta go low and slow, if not it’ll be so tough you can’t stand to eat it...and be ready to keep it pumped down or mopped down to keep moisture on the meat. Keep checking with meat thermometers in the thickest roast areas, if whole and on big spits or roto’s...you want all the meat to hit 130-140 degs internally...if cut up, you can run thermometer probes straight to the meat portions...just don’t undercook it, it ain’t like lamb. Probably the trickiest meat to fool with has been my experience. It can dry out quick if not careful.

You can leave the skin on, it grills up like fat, and it’s not bad...but you gotta get every hair off that skin...and it’s a PITA.

I haven’t fooled with any goats in several years...biggest hurdle is telling folks when they ask what the groceries are...”it’s goat.” But it eats fine!

Thanks Jason


Sent from Hoskey hilltop

 

[dall]

Negatron...you in the right line!

right behind you lol

 

[p61 western]

Good evening fellas.

 

[dall]

Good evening fellas.

evening slacker hows you

 

[redline4]

Good evening fellas.

Sup Mike?

 

[Czed]

It’s a gamble, but I say no don’t leave the skin on no goat, and don’t let the hair side make any contact with the meat...be so damn pungent you can’t stand it. As far as rubs/spices...whatever your flavor. Goat meat is real lean so it’s gotta go low and slow, if not it’ll be so tough you can’t stand to eat it...and be ready to keep it pumped down or mopped down to keep moisture on the meat. Keep checking with meat thermometers in the thickest roast areas, if whole and on big spits or roto’s...you want all the meat to hit 130-140 degs internally...if cut up, you can run thermometer probes straight to the meat portions...just don’t undercook it, it ain’t like lamb. Probably the trickiest meat to fool with has been my experience. It can dry out quick if not careful.

You can leave the skin on, it grills up like fat, and it’s not bad...but you gotta get every hair off that skin...and it’s a PITA.

I haven’t fooled with any goats in several years...biggest hurdle is telling folks when they ask what the groceries are...”it’s goat.” But it eats fine!

How do you prepare an alpaca?

 

[USMC615]

Thanks Jason


Sent from Hoskey hilltop

All I can do is offer my experiences with goat meat. It’s a tricky thing. It’s fine if you get it right. I’d google as much as you can doing the goat thing. It’s a real lean meat.

 

[USMC615]

How do you prepare an alpaca?

I’m willing to gamble the same way...

 

[Czed]

I’m willing to gamble the same way...

Emu?

 

[ucm931]

Emu?

Fry it like turkey?

 

[P.M.P.]

Fry it like turkey?

Sounds good

 

[cuinrearview]

Fry it like turkey?

How's Padre?

 

[cuinrearview]

I think I'm tearing apart one of @jacob j. 's old 394s

 

[Stump Shot]

Thats not cool.

It must be cool, snowing now.
What did you do? Lol

 

[Stump Shot]

Had a bit of a flurry during supper. Grass is white at the moment.

Here too, not sure what Ed did yet. Lol

 

[P.M.P.]

It must be cool, snowing now.
What did you do? Lol

Fire up the snowmachine

 

[redline4]

It must be cool, snowing now.
What did you do? Lol

Nothing!
Had a couple heavy downpours and wind.
This has to be @stihl livin fault..

 

[GCJenks204]

Here too, not sure what Ed did yet. Lol

Just walked the dog and most melted again already. Supposed to get about an inch tomorrow and then mid 50's for the rest of the week.