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...
View ArticleUnderground 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...
View ArticleGoat 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...
View ArticleMole 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...
View ArticleBBQ 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,...
View ArticleBarbecue 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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