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10/24/12, 08:45 PM
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Pit Roasted Goat!
This past weekend, we (okay, Nick, mostly) dug a 3' deep pit, got a fantastic bed of coals going in it, and then cooked a whole buckling.
OH.
MY.
GOODNESS!!!!
It was fantastic! I'm so tickled that it turned out so well, but now Nick wants to fill in the pit. 
I'm trying to think of a way to cover it so we can use it again, but he thinks that it's a waste of firewood (it did take a lot of wood to build that bed of coals)...
ANYway, if you're thinking of trying this method of cooking goat, I recommend it highly. 
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Je ne suis pas Alice
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10/24/12, 08:48 PM
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Did the pics I sent from my phone last night get to you? I don't know how to check to see if they transmitted.
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Alice
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10/24/12, 08:54 PM
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Oh man nothing like pit roasted!!! Cover the hole with a sheet of plywood?
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Bob and Nancy Dickey
Laughing Stock Boer Goats
"Seriously Great Bloodlines"
and the meat goes on....
Near Seattle
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10/24/12, 08:55 PM
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Um.... we live in a forest. I don't think doing two or three pit BBQs a year will deplete our supply.  Of course, I'm not the one cutting and hauling the firewood, either.
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Alice
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10/24/12, 09:00 PM
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Alice
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10/24/12, 09:02 PM
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Alice
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10/24/12, 09:03 PM
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The goat is wrapped in muslin, foil, and chicken wire.
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Alice
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10/24/12, 09:03 PM
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Quote:
Originally Posted by Alice In TX/MO
Did the pics I sent from my phone last night get to you? I don't know how to check to see if they transmitted.
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If you sent them to my phone, no. They wouldn't have made it anyway, b/c I have a very basic "stoopid" phone.
I did see the pics you sent up to FB, but haven't d/l'd them yet.
Again, SOoo glad you were able to make it. Are you going to Brenda's on the 3rd?
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10/24/12, 09:05 PM
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D'oh! Didn't see the pics you posted before I posted my reply.
THANKS SO MUCH for posting those pics! <3
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10/24/12, 09:08 PM
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Filled with peppers and apples, draped with herbs. Falling off the bone tender and sooooo delicious!
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Alice
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10/24/12, 09:10 PM
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Darn it, I'm hungry now.
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Alice
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10/24/12, 09:11 PM
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When she glanced at the apples and peppers, Sarah thought we'd left some of the guts inside. LOL! But once she was assured that we'd properly processed the buckling, she dug right in.
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10/24/12, 09:11 PM
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Quote:
Originally Posted by Alice In TX/MO
Darn it, I'm hungry now. |
Not me. I had some of your tasty cheddar.
Man, Alice, that is GOOD!
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Je ne suis pas Alice
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10/24/12, 09:13 PM
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My name is not Alice
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No matter how I try to hold my IPad, those photos still give me vertigo.
What do you do to keep the coals from blasting away and charring the goat? It does sound good...
How many people would a 50lb wether feed? (on the hoof) Or stated differently, how many people would it take to eat one?
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Honesty and integrity are homesteading virtues.
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10/24/12, 09:15 PM
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The pit after the goat was removed.
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Alice
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10/24/12, 09:45 PM
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Katie
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I was wondering how you BBQ went & was going to check on facebook Pony. Sounds like everyone had a great time & the food of course was wonderful too from the looks & sounds of it.
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10/24/12, 09:51 PM
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Everybody who came brought sides. I waddled home. Lots of good cooks in Pony's friends and neighbors!!
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Alice
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10/24/12, 09:52 PM
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Quote:
Originally Posted by Alice In TX/MO
The goat is wrapped in muslin, foil, and chicken wire.
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I knew someday my "SOUL TABLE" would show up I will pay freight to my house!!!!! Really I want this table!!!!!!!!!!!!!!!
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10/24/12, 10:22 PM
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Join Date: Jan 2003
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Quote:
Originally Posted by CrownRanch
No matter how I try to hold my IPad, those photos still give me vertigo.
What do you do to keep the coals from blasting away and charring the goat? It does sound good...
How many people would a 50lb wether feed? (on the hoof) Or stated differently, how many people would it take to eat one?
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You start the fire the night before. We started ours at 5:30 p.m. on Saturday night, went to bed around 12:30, got up to put the goat on @ 5:30 a.m., cooked it until just before 2 p.m.
To keep the bed of coals (which was about a foot deep) from burning the goat to ash, you line the bottom of the pit with stones. In the Ozarks, this is not hard to do, as we do not have rocky soil so much as we have dirty rocks. 
We butchered the wether Friday night. The temps were perfect for hanging the carcass. Then, after skinning and washing, we placed the carcass on a couple yards of muslin, soaked wet with water. Slathered the meat with olive oil and fresh herbs. tossed some apples and peppers inside, wrapped it up in the muslin, then foil, then chicken wire.
We lowered the goat into the pit, covered the pit with a sheet of steel roofing, and sealed the edges a bit with soil. We put lengths of wire on each end of the chicken wire, up and under the metal, so we could pick up the roasted meat when it was done.
Nick was worried it would be charred to a crisp, too. In fact, he ran out to the store last minute to buy ground beef and buns "just in case." But his fears were unfounded, as the meat was incredibly moist and succulent.
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10/24/12, 10:25 PM
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Oh, forgot: How many people will it feed?
Heck, I didn't get a head count, but I'd say that the wether dressed out to about 40, maybe 50 pounds. There were about 25-30 adults who ate goat; I counted 5 hungry teenaged boys and 5 teenaged girls who all had healthy appetites and loved the goatie goodness.
We have a one gallon zip lock bag of meat left in the freezer.
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