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Birria de Chivo

Sometime, things just come together in strange and great ways. A few weeks ago, I started planning a trip to South Pulaski Avenue to Birrieria Zaragoza  for a bunch of their Birria Tatemada. Zaragoza...

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Underground Food Collective’s Goat Sec and Nduja

Maybe I seek them out, but over the past few years, I have crossed paths with some of the country’s finest charcuterie makers. Every one of them have been amazingly nice and very generous with their...

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Goat Snack Sticks

Given that we’d be out of the house a lot over the next few weeks, I thought it might make sense to make some shelf stable snacks to bring along with us.  An exercise in utility turned into a little...

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Mole Cured Goat Ham

In the second of three installations of ham experiments made by hamming non-pork legs, I present mole cured goat ham. This ham was inspired by Goat Boy himself, Jonathan Zaragoza. Zaragoza helms Masa...

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BBQ Goat Leg

With Memorial Day giving me an extra day to finish planting our garden and making the last preparations for summer, I also had time to fire up the smoker and try smoking not only a new cut of meat,...

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Barbecue in Brioche

Labor Day has come and gone. Whites are in the closet, but I refuse to put away the smoker. BBQ is a twelve month season, but, as I tend to do, I filled the smoker with ribs and an entire leg of goat...

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